Tuesday, 26 March 2013

How to make Saaru ........The Rasam


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Rasam! The quintessential part of the South Indian food has as many flavors as the people savoring them. Irrespective of the other dishes in the menu, Rasam holds its place of pride in every South Indian meal. Be it a regular daily staple food or the wedding lunch or the reception dinner, the South Indian meals can never be complete without delicious cups of Rasam. Come,let us check out the variety of the Rasams being prepared in South India.


  Tur Dal Rasam 

Preparation Time   :     10 Minutes




Cook Time            :     30 minutes

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Ingredients           :                     

Tur dal                           1 cup
Tamarind Juice                1 Table Spoon
Tomato                          1 big
Jaggery                          ½ Table Spoon
Red chilly powder            1 Table Spoon
Garam Masala powder      1 Table Spoon
Groundnut oil                  1 Tea Spoon
Mustard seeds                ½ Tea Spoon
Turmeric Powder              ½ Tea Spoon
Green Chilly                    2
Coriander Leaves             a few
Curry leaves                   10-15
Asafoetida                     1 pint
Salt to taste.

P.S : Garam Masala powder can be purchased in the market. But to get the authentic taste and to use regularly, a good quantity of garam masala powder can be prepared at home and can be stored in airtight containers. It will last up to three months.

Instructions :

1.  In a cooker cook Tur dal with tomato. Smash it to a nice paste.
2.  In a thick bottomed kadai mix the cooked dal and put a big glass of water.{ Depending on your liking of thickness and the quantity required, you decide the quantity of the water. }
3.  Mix the tamarind pulp and jaggery and let it boil for at least five minutes.
4.  While boiling add curry leaves, coriander leaves,red chilly powder, salt and garam masala in that sequence.
5.  Slit the green chillies into two and add.
6.  Let it simmer for five more minutes.
7.  Prepare the tadka with mustard seeds, asafoetida, turmeric powder and garnish.
8.  Enjoy with piping hot rice and rasam with a spoon of pure ghee.


PS : To alter the taste, use either tomato only or tamarind only or both 

together. Each tastes different yet wonderful.




Lemon Rasam { Kattu Saaru }

Preparation Time              :     10 Minutes



Cook Time                       :     30 minutes



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Ingredients                      :



Tur dal                          1 cup

Lemon                           ½ piece

Groundnut oil                  1 TeaSpoon

Mustard seeds                ½ TeaSpoon

Turmeric Powder             ½ TeaSpoon
Green Chilly                    4
Coriander Leaves             a few
Curry leaves                    10-15
Asafoetida                      1 pint
Salt to taste.

Instructions :

1. In a cooker cook Tur dal. Smash it to a nice paste.
2. In a thick bottomed kadai mix the cooked dal and put a big glass of water and let it boil.{ Depending on your liking of thickness and the quantity required, you decide the quantity of the water. }
3. While boiling add curry leaves, coriander leaves and salt.
4. Slit the green chillies into two and add. If you like the rasam more spicy, grind the chillies and add. It will enhance the flavor and there is no fear of biting the hot chilies' pieces.
5. Let it simmer for five more minutes.
6. Remove from the fire and squeeze in the lemon.
7. Prepare the tadka with mustard seeds, asafoetida, turmeric powder and garnish.
8. Enjoy with piping hot rice and rasam with a spoon of pure ghee.


Lemon Rasam { Kattu Saaru } with jeera and pepper.


There is another way of doing the lemon rasam. Instead of green chillies, use one spoon each of roasted and crushed jeera and black pepper. Everything else remains the same.


Menasina Saaru  -  Pepper Rasam

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Preparation Time       :     10 Minutes
Cook Time                :     10 minutes






Ingredients                     :   



Pepper                       1 Table Spoon

Grated  dry coconut      1 Table Spoon

Rice                           1 Table Spoon

Atta                           1 Table Spoon

Jeera                          1 Tea Spoon

Jaggery                       ½ Tea Spoon

Turmeric Powder           ½ Tea Spoon

Green Chilly                 2

Coriander Leaves          a few
Curry leaves                 10-15
Asafoetida                   1 pint
Salt to taste.

Instructions :

1. In a thick bottomed kadai fry pepper, rice and grated coconut till golden brown.
2. Turn off the fire and add atta.
3. Grind the above to a nice powder and mix it in a glass of water to make a nice paste without any lumps.
4. In a thick bottomed kadai, prepare the tadka with jeera, asafoetida and turmeric powder.
5. Mix the above paste and pour water and let it boil for five minutes. { Depending on your liking of thickness and the quantity required, you decide the quantity of the water. }
6. While boiling add curry leaves and coriander leaves and salt.
7. Slit the green chillies into two and add.
8. Let it simmer for five more minutes.
9. Enjoy with piping hot rice and rasam with a spoon of pure ghee.




Goddu Saaru or Neeru Saaru (Plain Rasam):

PS : This Saaru takes least time but tastes awesome. After a tiring day, when you want to eat something hot, spicy and tasty but are in no mood to strain, this rasam is ideal.


Preparation Time   :     2 Minutes
Cook Time            :     10 minutes

Ingredients           :                     
                                                     Tamarind Juice                1 Table Spoon
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Jaggery                          1 Table Spoon
Garam Masala powder      1 Table Spoon
Groundnut oil                  1 Tea Spoon
Mustard seeds                ½ Tea Spoon
Turmeric Powder              ½ Tea Spoon
Green Chilly                    2
Coriander Leaves             a few
Curry leaves                   10-15
Asafoetida                     1 pint
Salt to taste.

Instructions :
  1. In a thick bottomed kadai, prepare tadka with mustard seeds, asafoetida and turmeric powder.
  2. Pour the tamarind juice, jaggery and 4 cups of water and let it boil for ten minutes. { Depending on your liking of thickness and the quantity required, you decide the quantity of the water. }
  3. While boiling add curry leaves and coriander leaves and garam masala powder and salt.
  4. Slit the green chillies into two and add.
  5. Let it simmer for five more minutes.
  6. Enjoy with piping hot rice and rasam with a spoon of pure ghee.
PS : To get the full taste of this rasam, prepare the rice with a little more water so that when you mix rice and rasam it should turn into a fine porridge.

Soppina ( Greens) Bassaaru   :

Preparation Time   :     10 Minutes

Cook Time            :     30 minutes



Ingredients                           :                     


Tur dal                                            1 cup

Methi or Spinach or both                    1 bunch

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Tamarind Juice                                 1 Table Spoon

Jaggery                                           ½ Tea Spoon

Red chilly powder                             1 Table Spoon

Garam Masala powder                       1 Table Spoon

Groundnut oil                                   1 Tea Spoon

Mustard seeds                                  ½ Tea Spoon

Turmeric Powder                               ½ Tea Spoon

Green Chilly                                     2
Coriander Leaves                              a few
Curry leaves                                    10-15
Asafoetida                                       1 pint



Instructions :

1.  In a cooker cook Tur dal with greens with more water.
2.  On cooling, transfer the boiled water on the top of the dal and greens to another a thick bottomed kadai.
2.  Add a big glass of water.{ Depending on your liking of thickness and the quantity required, you decide the quantity of the water. }
3.  Mix the tamarind pulp and jaggery and let it boil for at least five minutes.
4.  While boiling add curry leaves, coriander leaves,red chilly powder, salt and garam masala in that sequence.
5.  Slit the green chillies into two and add.
6.  Let it simmer for five more minutes.
7.  Prepare the tadka with mustard seeds, asafoetida, turmeric powder and garnish.
8.  Enjoy with piping hot rice and rasam with a spoon of pure ghee.


PS : The remaining dal boiled with green can be garnished with green chillies and tadka to prepare dal to savor with rice or Roti.

Hoorana Kattu Saaru

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PS : Generally, this Rasam is prepared during festivals when Bengal Gram Dal is cooked to make Obbattu. The excess water used to cook is used to prepare this Rasam. But otherwise too it can be prepared as it tastes delicious and goes very well with bondas.

Preparation Time               :     10 Minutes


Cook Time                        :     30 minutes


Ingredients              :


Bengal Gram Dal                    1 cup
Tamarind Juice                       1 Tablespoon
Jaggery                                 ½  Table Spoon
Red chillie powder                  1 Teaspoon
Garam Masala powder             1 Tablespoon
Groundnut oil                         1 Teaspoon
Mustard seeds                        ½ Teaspoon
Turmeric Powder                     ½ Teaspoon
Green Chilli                           2
Coriander Leaves                    a few
Curry leaves                          10-15
Asafetida                              1 pint
Salt to taste.


Instructions :


1. In a cooker cook Bengal Gram Dal. Take care to cook extra time so that the dal is cooked very smooth.
2. Mash the dal to make nice paste adding water.
2. In a thick bottomed kadai mix the cooked dal and put a big glass of water.{ Depending on your liking of thickness and the quantity required, you decide the quantity of the water. }
3. Mix the tamarind pulp and jaggery and let it boil for at least five minutes.
4. While boiling add curry leaves, coriander leaves,red chilly powder, salt and garam masala in that sequence.
5. Slit the green chillies into two and add.
6. Let it simmer for five more minutes.
7. Prepare the tadka with mustard seeds, asafoetida, turmeric powder and garnish.
8. Enjoy with piping hot rice and rasam with a spoon of pure ghee.

Kaalina Bassaaru
                                         
Preparation Time          :  10 Minutes


Cook Time                   :  30 minutes

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Ingredients                          :


Whole grains of your choice                     1 cup
Tamarind Juice                                       1 Table Spoon
Jaggery                                                 ½  Table Spoon
Red chillie powder                                  1 Teaspoon
Garam Masala powder                             1 Tablespoon
Groundnut oil                                         1 Tea Spoon
Mustard seeds                                       ½ Teaspoon
Turmeric Powder                                    ½ Tea Spoon
Green Chilly                                          2
Coriander Leaves                                   a few
Curry leaves                                         10-15
Asaefetida                                           1 pint
Salt to taste.

Instructions :


1. In a cooker cook the seeds with some extra water.
2. Transfer the water to a thick bottomed kadai.
3. Mix  a big glass of water.{ Depending on your liking of thickness and the quantity required, you decide the quantity of the water. }
4. Mix the tamarind pulp and jaggery and let it boil for atleast five minutes.
5. While boiling add curry leaves, coriander leaves,red chilly powder, salt and garam masala in that sequence.
6. Slit the green chillies into two and add.
7. Let it simmer for five more minutes.
8. Prepare the tadka with mustard seeds, asafoetida, turmeric powder and garnish.
9. Enjoy with piping hot rice and rasam with a spoon of pure ghee.


PS : The grams can be garnished with green chillies, onion, tomato, coriander and curry leaves and can be savored with Rice or Chapati.


In the same fashion, instead of grams, you can use greens to make Soppina Bassaaru.