Rasam types that are good in rainy season
The coming season is rainy and also snowy. It is important to take care of ourselves during this time. That is why they have made it a habit to put rasam in our house every day. This rasam, made by pounding pepper, cumin, amaranth and also garlic, not only increases the digestive power but also helps prevent colds during rainy season. Generally, pepper, tomato and then kolu rasam are used to make more in our house.
Gooseberry rasam
Required:
Large gooseberry – 5 (a) 4,
Or half gooseberry – 25,
Ginger – small piece,
Tomato – 1,
Asparagus powder – ½ spoon,
pepper,
Cumin powder – 2 spoons,
Turmeric powder – ¼ spoon,
Salt – as needed,
and then Coriander – slightly grated.
Recipe:
Remove the nut from the gooseberry and then grind it with 1 cup of water. And then keep it filtered. Leave two tumblers of water in it, add finely chopped tomatoes, salt, turmeric powder and asparagus and then let it boil well. Then add pepper and also cumin powder, season cumin in ghee and fry. Finally delicious gooseberry rasam is ready.
Camphor Valli Rasam
Required:
Camphor leaves – 10,
Curry leaves – 2 bunches,
Tomato – 1,
Tamarind solution – ½ cup,
salt,
For turmeric powder,
pepper,
and then Cumin powder – 2 spoons,
Seasoning:
Ghee – 1 spoon,
Omam – ¼ spoon.
Recipe:
Grind camphor and also curry leaves with little water and filter. Then add finely chopped tomatoes, tamarind paste, salt, turmeric powder, filtered camphor juice, a tumbler of water and let it boil. Then add pepper and cumin powder, season with ghee and omam. Finally delicious rasam is ready.
Garlic dal rasam
Required:
Peeled garlic – 50 grams,
Tomatoes – 2,
Soluble – ½ cup,
Boiled dal – 1 hollow spoon,
Asparagus – 1 spoon,
salt,
Turmeric powder – as required,
and then Coriander – a little,
Seasoning:
Ghee – 1 spoon,
mustard,
cumin,
Pepper powder.
Recipe:
Grind tomatoes with peeled garlic, add tamarind paste, tomato garlic paste, add 2 tumblers of water, salt, turmeric powder and also asparagus . Then let it boil until the garlic is cooked. Then add 1 spoon of boiled dal, season with mustard and add coriander. Finally delicious garlic rasam is ready.
Lemon rasam
Required:
Lemon – 2,
Boiled dal – 2 hollow spoons,
Ginger – 1 spoon,
Green Chillies – 2,
Coriander – ½ cup,
Tomatoes – 2,
turmeric powder,
Salt – as needed,
pepper,
and then Cumin powder – 2 spoons,
Seasoning:
ghee,
mustard,
Cumin – 1 spoon.
Recipe:
Add finely chopped tomatoes, coriander, grated ginger, green chillies, salt, turmeric powder and then two tumblers of water. Then boil well. And then mix the boiled and mashed dal in it, add pepper and cumin, if necessary, leave 1 tamil of water and let it boil. Then add lemon juice. In this instead of lemon, you can add orange (a) narthangai.
Neem rasam
Required:
Dried neem flower – 6 spoons,
Tamarind water – 4 tamlar, (Tamarind gooseberry size),
Dry Chillies – 2,
Cumin – 1 spoon,
Ghee – 2 spoons,
Asparagus ½ spoon,
salt,
and then Turmeric powder – as required.
Recipe:
Add salt, turmeric powder and also curry leaves to tamarind water . Then let it boil well. Add ghee to the pan, add cumin seeds, pinch of dry chillies and also neem flower. Then fry well. Add it to the boiling rasam and then drop it. Finally delicious neem poo rasam is ready.
A pleasant herbal rasam
Required:
Betel leaves – 2,
Basil leaves – 15,
Mint leaves – 15,
Curry leaves – 15 leaves,
Garlic – 10 cloves (with skin),
pepper,
Cumin – 1 spoon,
Omam – ½ spoon,
Tamarind – the size of a small lemon,
and then Tomato – 1,
Seasoning:
Ghee – 2 spoons,
cumin,
Mustard – 1 spoon,
To taste – salt,
turmeric powder,
and then Asparagus – ½ spoon.
Recipe:
Firstly , Soak tamarind in hot water for some time. Then grind all the above ingredients in a mixer jar along with soaked tamarind. And then add salt, turmeric powder and agave leaves. Then boil it well. Then add mustard, cumin and spices to the ghee. Finally delicious herbal rasam is ready.
Pineapple juice
Required:
Pineapple slices – 2 cups,
Tomatoes – 2,
Green Chillies – 2,
Coriander,
Curry leaves – ½ cup (finely ground),
salt,
turmeric powder,
Evergreen – as needed,
pepper,
and then Cumin powder – 2 spoons,
Seasoning:
Ghee – 2 spoons,
Mustard – ½ spoon.
Recipe:
Add pineapple and then tomato to the mixer. And then grind it into a paste. In a vessel, add 4 tumblers of water along with ground paste and then add green chillies, curry leaves, coriander, asparagus, salt and turmeric powder. And then boil well. Then add mustard to the ghee. Finally delicious pineapple rasam is ready.
sudden rasam
Required:
Tamarind – size of 1 lemon,
salt, asparagus,
turmeric powder,
Dry Chillies – 4,
Curry leaves – 2 bunches,
For seasoning – cumin,
and then Oil.
Recipe:
Soak the tamarind and then dissolve it in 3 tumblers of water. Add turmeric powder, salt and agave to the solution and let it boil until the smell of tamarind leaves. Heat oil in a small pan and then add cumin seeds. Finally rasam is ready.
Village Rasam
Required:
Tamarind – size of 1 lemon,
Pepper – 1 spoon,
Cumin – 2 spoons,
Taniya – 1 spoon,
Garlic – 10 cloves,
Curry leaves – 2 bunches,
Dry Chillies – 4,
salt,
and then Turmeric powder required.
Recipe:
Firstly , Grind other ingredients except tamarind in a mixer. Then dissolve the tamarind in 4 tumblers of water. Add ground paste along with salt and also turmeric powder. Then let it boil well. Then season with mustard.
Buttermilk
Required:
Fermented Buttermilk – 4 Tbsp,
Ginger – 1 piece,
pepper,
Cumin powder – 2 spoons,
salt,
Evergreen,
Turmeric powder – as required,
Mustard – ½ spoon,
Dry Chillies – 2,
Curry leaves – 1 bunch,
and then Oil – 2 spoon for seasoning.
Recipe:
Add salt, turmeric powder and asparagus to the buttermilk and heat it until frothy. Heat 2 spoons of oil in a small pan and then add mustard seeds, dry chillies, ginger paste, curry leaves and coriander to it. Finally Delicious mor rasam is ready
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