Pine Apple Rasam

Ingredients

1. Pine Apple – One half of a pine Apple
2. Tomato – 1 medium size
3. Coriander Leaves – 7 strands
4. Curry leaves – 10 leaves
5. Tamarind Paste – 2 tsp [ According to taste if you like your rasam sour then add a little more , keep in mind the sourness of the pine apple]
6. Green Chilli - 1
7. Garlic Pod – 3 [ Optional]
8. Jeera – 1tsp
9. Black Pepper – 1tsp
10. Tumeric Powder – 1 tsp
11. Asafoetida – A pinch
12. Salt to taste

For Seasoning

1. Mustard Seed – ½ tsp
2. Urad Dal – ½ tsp
3. Dry Red Chilli -1 sliced in the center
4. Oil- 1tsp

Directions

1. Slice ¾ of the pine apple into cubes and put the rest in a mixer
2. Slice half the tomato and put the rest in the mixer
3. Along with it add 3 to 12 and grind it to a fine paste
4. In a vessel heat oil and fry mustard seed , dry chilli and urad dal
5. To the seasoning pour 3 – 4 glasses of water
6. Add the sliced tomato and pine Apple and bring it to boil
7. Simmer and add the masala paste and bring to boil.
8. Switch of the gas once you seethe rasam boil.
9. Close it with a lid so the aroma stays inside.
10. Serve hot with steamed rice.

Mysore Rasam

Ingredients

Thuar Dhal - 1/2 cup
Red Chillies - 4 to 5
Pepper - 1/2 tsp
Jeera - 1/2 tsp
Coriander seeds - 1/2 - 1 tsp
Tamarind - Big lemon size
Salt
Jaggery (optional)
Onions (Medium sized) - 1/4 Kg
Garlic - 2 full

Method
1. Pressure cook thuar dhal and red chillies.
2. Peel Onions and garlic and cook them.
3. Grind cooked dhal with pepper, jeera and coriander seeds to paste.
4. Soak tamarind, salt and jaggery and take extract.
5. Mix ground paste, onions, garlic and tamarind extract in a vessel.
6. Add water if needed. It should be of sambhar consistency.
7. Boil and garnish with coriander leaves.
8. Serve with hot rice and ghee.

Chips / Vadams would be good accompaniment.

Kollu Paruppu Rasam

In Coimbatore this rasam is very famous. We used to prepare whenever somebody gets cold or fever. This is very effective remedy for cold.

Ingredients:

Kollu (horsegram) - 1cup

Tomato - 2

Tamaraind - small lemon size

Small onion - 4 nos.

Curry leaves - few

Dry Red Chilli - 2

Rasam poweder - 1 t.spoon (black pepper, jeera and few methi seeds - grind all together)

Hing - 1/4 t.spoon

Salt to taste

Oil - 2 t.spoon

Method

1. Soak kollu for 2 hours and add salt with enough water and pressure cook.

2. Drain the water and save. Take 2 t.spoons of cooked kollu parupu and mash it.

(With excess kollu paruppu we can make sundal)

3. In drained water blanch tomatoes.

4. Head oil in kadai and season with musturd seeds, curry leaves, red chillies and chopped small onions.

5. Now add blanched tomatoes with kollu paruppu water.

6. Add crushed garlic pods.

7. Add mashed kollu paruppu, rasam powder and hing.

8. Add salt to taste and allow it to boil for 5 mintues.

9. Garnish with chopped coriander leaves.

Healthy kollu rasam is ready.