Gottu Rasam |South Indian Rasam Recipes

 Gottu Rasam - Its a instant rasam that doesn't need rasam powder.Also it doesn't require  much time to prepare...

Preparation Time : 5 mins
Cooking Time : 10 mins
Serves : 4

Ingredients :

Tamarind - 1 Big lemon Size
Salt - To Taste
Tomato -2 (Chopped)
Curry leaves -1 sprig
Coriander leaves -as needed (Finely Chopped)
Turmeric Powder - 1/4 tspn
Hing -1/4 tspn

To Temper 

Ghee -2 Tspn
Mustard Seeds - 1/2 tspn
Urad dal -1/4 tspn
Toor Dal -1 tspn
Coriander Seeds -2 tspn
Pepper -1 tspn
Jeera -1 1/2 tspn
Green chilli -2 (Slit )
Red chilli -2

Method

*Add tamarind to 2 cups warm water and extract the juice.

*In a vessel add the tamarind juice+chopped tomatoes+hing+turmeric pdr+Salt

 *Temper the ingredients given under the table  and poured it in a tamarind water.Boil it for 15 mins until the raw smell goes away.

 *Once it reduced to half quantity add required water and further give more boil for 3 mins.Switch off the flame.

*Finally add the curry leaves and coriander leaves.

Kalyana Rasam | Iyengar Spl | South Indian Rasam Recipes

 Learnt this recipe from one of my FB friend.it has a wonderful taste &flavor.This special rasam being served in marriages.the secret behind the rasam is temper with ghee & freshly ground the masala.This recipe is big hit from my family members.

Preparation Time - 10 mins
Cooking Time - 15 mins
Serves - 4

Ingredients

Tamarind - a small lemon size
Tomato - 2 large
Cooked Toor dal - 1/4 cup
Curry leaves - 1 sprig
Chopped coriander leaves - 2 Tbspn
Jeera / Cumin seeds - 1/2 tspn
Green chilli - 1
Turmeric pdr / Haldi - 1/2 tspn
Salt - to taste

For Grinding

Ghee - 1 tspn
Coriander seeds /Dhania - 2 tspn
Dry Red Chillies - 2
Pepper - 1 tspn
Toor dal - 2 tspn

To Temper
Ghee - 1 tspn
Mustard seeds -1/2 tspn
Jeera/Cumin seeds - 1/4 tspn
Curry leaves -few
Hing / Asafoetida - 1/4 tspn

Method

*Soak the tamarind in hot water &extract the juice.

*In a pan add ghee  and grinding ingredients.Fry it till the dal turns golden brown colour.keep it aside.

 *Grind it along 1 tomato +Jeera to a coarse paste.

 *In a vessel add the tamarind juice+salt+turmeric pdr+slit green chilli+1 chopped tomato.

 *Boil it till the raw smell of tamarind goes away  add the ground masalaMix it for a minute.

 *Add required water mixed with cooked toor dal to the mixture.

 *Boil till it becomes frothy from all the sides, add curry leaves+coriander leaves.swith off the flame.

*Finally temper with the items given under 'to temper' and add it to the rasam.

MY NOTES

*Dont boil the rasam once it starts to frothy .otherwise the taste must be different.

*For best taste use ghee for roast & temper.