Salt

Ghee 2tsp

Method

Roast all rasam powder ingredients and cool, blend coarsely.

Boil the dal in a pressure cooker, set aside.

Add the tomatoes, rasam powder, jaggery water and salt to the boiled dal.

Heat the ghee in and prepare the tempering with the garlic, cumin, mustard,asafoetida and curry leaves.

When the mustard starts spluttering, add the tomatoes and dal.

Add 4 cups of water &boil.

Boil till the tomatoes are well cooked.

Garnish with coriander, and serve hot!

RASAM LEMON&CARROT

Sambhar For dal(pappu):- Thuvar dal 1 cup Greengramhusked tbsp For sambhar powder:-(or see powders section) Coriander seeds 2tsp bengalgram 2tsp Red chillies 7 Fenugreekseeds 1/4 spoon For vegetables:- Onion 2 cutlegnthwise Tomato 2 Tamarind paste 2 tsp Grated fresh coconut 1/4 cup(grated) Green chililes 6 Tempering/seasoning:- Turmeric pinch Cilantro tbsp Curry leaves Mustardseeds 1/2 tsp Oil 2 tsp Salt Method Roast ingredients for sambhar,cool and grind to powder.Grind it alongwith tomato and fresh coconut to asmooth paste. Cook two dals inpressure cooker after washing twice with cold water. Meanwhile cut the vegetables and fry them to golden brown. remove the cooked daland add everything in a big skillet. add 4 glasses of water,saltand ground paste,stir well and boil till it gives fine aromatic flavour. heat oil and add mustards,as soon as they flutter,add asafoetida,cumin and curry leaves, remove immediately and pour into sambhar.Cover without stirring. garnish cilantro leaves,serve with rice/Vada/Idli/Sambhar etc... Sambar Powder Please check for sambhar powder in powders section!! Tourdal 1cup Turmericpowder pinch oil mixed vegetables 2cups (beans, carrot, radish, turnip, onion, potatoes, bell pepper, peas) Tamarindjuice 2tsp grated coconut 2tbsp Sambar powder 2tsp curry leaves Salt For tempering:- 2 tsp. oil 1/2 tsp. mustard seeds & Pinch of asafetidaMethod: Cut all vegetables into big sized bits. In a skillet add tsp oil and fry them for 3 min. Cook the dal to a smooth paste,add 5 cups of water,keep aside. Add sambar powder to coconut grated and blend into smooth paste along with tbsp water. Add water and bring to the boil until the vegetables are tender. Add salt, ground paste, tamarind, cooked dal and curry leaves & boil. Boil,until it gives a fine aromatic flavour. Make seasoning and pour immediately into sambar,cover it. TOMATO&ONION Sambhar Tourdal 1 cup Sambar masala to powder:- Coriander seeds 3 tsp Bengalgram 2 tsp Red chillies 7 Fenugreekseeds 1/4 sp Onion 2 small Tomatoes 2 Tamarind paste 2 tsp Grated coconut 3 tsp Green chilles 5 Turmeric Pinch Cilantro fresh Curry leaves a few fresh Tempering:- Mustard 1/2 tsp Oil 2 t.sp Salt 1 tsp Method :- Cook dal in a pressure cooker along with turmeric.Keep a side. Blend it with tomato and coconut to a smooth paste. Fry vegetables and add to the dal mixture. Add tamarind pulp,salt and ground mixture,pour 4 cups of water,boil it until the aromatic sambhar smell leaves. Heat little oil in a pan, splutter mustard, and add this to the sambhar. Garnish with cilantro and curry leaves. Tips:-Can be used small onions 8-9 in similar size,fry them and add to the boiled sambhar. Pepper Rasam  Those who likes spicy,they likes this taste.  Tourdal    2 tbsp Cumin seeds   1/2 tsp Pepper      1/2 tsp Red chillies 3 Tamarind pulp 1/2 tsp Turmeric pinch Curry leaves few Water 5 cups Ghee 1/2 tsp Salt Method Dry roast tour dal and pepper a minute. Soak in water with red chillies & cumin for 5 min . & grind to smooth paste. Boil Tamarind pulp, salt, turmeric, and add the above mixture.Boil it for a 4 minutes until the rasam flavour releases. Heat ghee and make tempering and pour directly into rasam,keep the lid. serve with plain rice & papad! Lime Rasam Tomatoes 2 Salt green chillies 2 mustard seeds 1/2tsp Asafoetida 1/2tsp ghee 1/4tsp Rasampowder Limejuice/extract 1/2fruit Tourdaal tbsp method Pressure cook toor dal in 2cups water. Add tomatoes,salt, chillies, asaefoetida and rasam powder (check in powders section!) When the tomatoes are cooked well, add the toor dal, remove. Add the lemon extract,make tempering and pour over rasam,garnish cilantro & curry leaves and close with a lid. Suggestion:- Do not boil rasam with freshly squeezed lemon juice it tastes “bitter” SAMBHAR WITH DRUMSTICKS There is no taste in sambar without drumsticks,ladyfingers,bottle gourd. select stiff,fresh drumsticks.They have special flavour and fine taste. Even in rasam and yogurt sauce (majjiga pulusu)will be great taste with drumstcks. As plain rice accompaniment, if we add all above including fresh tomatoes..yummy sambar we getWith in ½ hour. Sambar is a good for healthy&filling,having differenttypesof vegetables And healthy spices Sambar & rasam suits with papadams and vadiams,it is a good combination. 1 cup tourdal 1cup Turmericpowder oil Drumsticks 5 onions 3 Tamarindjuice grated coconut 1cup spring curry leaves Salt For Seasoning: 2 tsp. oil 1/2 tsp. mustard seeds Method: Cook toor dal in a pressure cooker with water, turmeric, oil and keep aside. Grind sambar powder, coconut and little water to a fine paste. Put drumsticks, water into a pan and bring to the boil until tender. Add onions and cook for 5-8 minutes. Now add salt, ground paste, tamarind, cooked dal and curry leaves. Bring it to the boil. Simmer for 15 minutes until the sambar thickens. Remove from the heat. Heat the oil in a pan, add seasonings when it starts to split, stir into the sambar.Serve hot with rice. PUMPKIN SAMBAR 1-1/2 cups toor dal 1/2 tsp. turmeric powder 1 tsp. oil 1/2 pumpkin, peeled and cut into pieces 1-2 tsp. tamarind juice 1 tsp. jaggery 1 long spring curry leaves Salt to taste Seasoning: 2 tsp. oil 1/2 tsp. mustard seeds Blend:- cup grated, coconut 6-8 red chillies 1 tsp. rice 2 tsp. bengal gram 2 tsp. black gram 2 tsp. coriander seeds 2 cloves 1 stick cinnamon, broken into pieces 1 cardamom 1 tsp. OilMethod: Cut the drumsticks into 21/2 inches size. Heat oil in a pan and fry the masala ingredients not coconut)untillightly browned. Grind with coconut and tbsp water into a fine paste. Cook tourdal,turmeric,oil in a pressure cooker. Peel& cut big pumpkin chunks,boil in 3 cups of water. Add salt, ground paste, tamarind, jaggery, cooked dal and curry leaves,boil for 3 min. Simmer,for 10-15 minutes until it leaves fine flavour. Heat oil , add seasonings when it done,pour over into sambar,serve with papad & plain rice! MIXED VEGETABLES SAMBAR Use cucumber,Ladyfingers(not baby),bottlegourd chunks,red small onions (8-10),medium tomatoes,ground sambar powder & fresh grated coconut. The procedure and ingredients are the same as above recipe! GARLIC RASAM Garlic cloves 1cup Oil Tamarind Lime size Salt Mustard Seeds 1/2 A few Curry Leaves 2 Dry Chillies 2 ChoppedCoriander Leaves Rasam Powder: Peppercorns 1tsp Dry Red Chillies 3 Coriander Seeds 21/2tsp Bengal Gram 1tsp Cumin Curry Leaves Oil 2 tspn Powder: Broil the Pepper, Dry Red Chillies, Dhal & Coriander Seeds till a nice aroma arises & the Dhal is brown , Remove from fire & leave it to cool, add the Curry Leaves, & cumin roast / or broil it powder the ingredients blender. Method Soak Tamarind in 3Glasses of warm water, extract the pulp add salt, boil till raw smell disappeared. add the ground masala powder, mix well, add 3 cups of water boil. Fry the Garlic Pods in oil to brown, add the Seasoning Ingredients & fry,when Mustard Crackles,Garlic also get Golden brown, pour over the Rasam. mix well & ring to a boil. BUTTERMILK RASAM(MENTHI MAJJIGA) Buttermilk 2-3 cups Garlic (optional) Fenugreek seeds 1 tsp Salt Asafoetida pinch Red dry chillies 2(broken) Slit groeechilly 1 Mustard 1/4 tsp oil 1/2 tsp Fresh curry leaves Garnishing fresh coriander leaves Method Mix salt and thick (lightly thick) buttermilk,whip well(beat) In a tsp oil partly fry the slit greenchilly and add to the buttermilk. Crush the garlic(if you use) and add to it,mix well. Heat oil and add mustards,when they pop add fenugreek seeds,dry chilli,asafoetida,cumin and finally curry leaves. Remove and pour immediately into the buttermilk. Garnish with coriander. Heat some oil, splutter mustard, then add methi, hing, red chillies, and curry leaves, and add it to buttermilk.