TOMATO RASAM

Rasam is always loved in my family and i make

this on all weekends. Normally i make tomato rasam
and add some toordhal to it. Some may call this as
PARRUPU RASAM also.
My mom and my mil,used to make rasam in a
special vessel made out of lead. We call this Eiyya
Chombhu in tamil. This vessel itself enhances the
taste of rasam. My mom also gave me one when i got
married. Now i am making rasam in this,and no doubt
this is loved by all in my family.
We can make it in a kadai/a normal vessel too.

INGREDIENTS:
TOMATO

2 NO.

TAMARIND EXTRACT

2 TBLSP

SAMBHAR POWDER

1 TO 1 1/2 TSP

SALT

AS NEEDED

COOKED TOORDHAL

2 TBLSP

WATER

1 CUP

ASAFOETIDA

A GENEROUS PINCH

TURMERIC POWDER

1/4 TSP

CURRY LEAVES

FEW

CORIANDER LEAVES

FEW

MUSTARD SEEDS

1/4 TSP

CUMIN SEEDS

A PINCH

OIL/GHEE

1/4 TSP

METHOD:

Cut the tomatoes and puree it in the mixie.

Transfer it to a vessel and add the tamarind

extract,sambhar powder,turmeric powder
,salt,asafoetida and put it on the stove top.

Keep it in a very low flame and close it with a lid.

Allow it to boil for 10 mins or till the raw smell of

the sambhar powder goes off.

Add a cup of the water to the cooked toordhal and

mix well.

Now add this dal water to the boiling rasam.

Dont allow this to boil, just switch off the flame

when it is frothy.

Temper mustard seeds and cumin seeds in

oil/ghee and add it to the rasam.

Add curry leaves and coriander leaves.

Picture updated .

GARLIC RASAM(POONDU RASAM)

I always make rasam by adding toordal and
without garlic. We call it tomato rasam/parupu
rasam. My mom makes the garlic rasam when we
were running out of cold and cough and during rainy

day nights. We all love to have with hot steamed rice

and garlic rasam with simple papad only.
Here comes the recipe of GARLIC RASAM.

INGREDIENTS:
TAMARIND

A SMALL GOOSE BERRY SIZED

TOMATO

2 NO

GARLIC

4 PODS

PEPPER

3/4 TSP

CUMIN SEEDS

1/2 TSP

CURRY LEAVES

FEW

OIL

1/2 TSP

MUSTARD SEEDS

1/4 TSP

TURMERIC POWDER

1/4 TSP

ASAFOETIDA

A PINCH

METHOD:

Coarsely grind the pepper, cumin seeds and curry

leaves in the mixer .

Grind the tomatoes into a fine paste.

Soak the tamarind in 2 cups of warm water.

Transfer the coarsely ground pepper mixture and
tomato paste to it.
Add salt, asfoetida,turmeric powder, coriander
leaves to it.
Crush the garlic and ad it to the tamarind
mixture.
Mix everything together nicely with the hands.
Keep it in a kadai and when it starts frothing
switch off the flame and temper with mustard seeds.

Enjoy with hot steamed rice with Potato Curry.

JEERA RASAM AND

KOVAKKAI(TINDORA) CURRY
Jeera rasam is a simple one which i make on a lazy
weekends or sometimes when i makeParrupu usili i
make this simple rasam.
Last weekend i made jeera rasam and kovakkai
curry for lunch. Here comes the recipe:

JEERA RASAM:
INGREDIENTS:
TOMATO

1 NO

TAMARIND EXTRACT

1/2 CUP

TOOR DHAL

1 TBLSP

PEPPER

1 TBLSP

JEERA(CUMIN SEEDS)

1 TSP

GHEE

1/2TSP

MUSTARD SEEDS

1/4TSP

TURMERIC POWDER

A PINCH

SALT

AS NEEDED

CURRY LEAVES

FEW TO GARNISH

CORIANDER LEAVES

FEW TO GARNISH

METHOD:

Soak the toordal in water for 15 mins.

After 15 mins. discard the water and grind it into
a smooth paste with pepper and cumin seeds.

Grind the tomato separately into puree and keep

it in a vessel.

Take 1/2 cup of tamarind extract by soaking a

small goose berry size of tamarind in water.
Add this to the tomato puree.
Add salt and turmeric powder.
Allow this mixture to boil for 7-9 mins.
Meanwhile add 1 cup of water to the ground
cumin seed,pepper and toor dal mixture and keep it
aside.

Add this to the boiling tomato and tamarind

mixture.

Do not allow it to boil.

Switch off the flame when it is frothing up.

Add ghee to a frying pan and temper with

mustard seeds.

Transfer it to the rasam and add curry leaves and

coriander leaves to this.

Note:
1. Do no add asafetida(hing) to this rasam, as it will
suppress the flavour of the pepper and jeera.

PINEAPPLE RASAM
Last week we are invited to a friends place for
lunch and her mom made pineapple rasam . I tasted
that for the first time , it tasted very nice and i loved
the pineapple flavour in the rasam . I asked the recipe
of pineapple rasam from my friends mom and i
slightly altered it according to my taste and made it .
Everyone enjoyed it and here comes the recipe of
pineapple rasam.
All the pictures are taken in a hurry and i am not
satisfied with the clicks this time.

INGREDIENTS:
PINEAPPLE CHUNKS

1/2 CUP

TOMATO

2 NO

GINGER

1/2 INCH PIECE

GREEN CHILLI

1 NO

SAMBHAR POWDER

1 TSP

SALT

AS NEEDED

ASAFIDITA

A PINCH

TOOD DAL

2 TBLSP

CURRY LEAVES

FEW

CORIANDER LEAVES

FEW

OIL

1/4 TSP

MUSTARD SEEDS

1/4 TSP

METHOD:

Cut the tomatoes and half of the pineapple into

fine pieces.

In a kadai, add the tomatoes, pineapple pieces

,salt , sambhar powder and a cup of water .

Allow it to cook in a medium flame till the

tomatoes and pineapple becomes soft .

Grind 3 tblsp of pineapple along with ginger and

green chilli into a fine paste.

Add 2 cups of water to the toor dal .

Add the ground paste and toor dal water to the

kadai.

Keep the flame to medium low and switch off

when it becomes frothy.

Garnish with curry leaves and coriander leaves.

Heat oil in a small pan and throw in the mustard

seeds and when it splutters transfer it to the rasam.

Serve with any dry curry.

If the pineapple is very sweet , you can add a tblsp of

lemon juice after switching the flame (towards the
end.)

LEMON RASAM RECIPE

Lemon Rasam recipe is a simple one which i never
eat when my mom make this during my childhood
days, slowly nowadays i started liking this . But still i
make this very rarely since my kiddos are a big fan of
my Tomato Rasam, and i make this often. so coming
to the recipe of lemon rasam:
I couldn't take stepwise pictures and will update this
soon.

INGREDIENTS
WATER

1 AND 1/2 CUP

TOOR DHAL(COOKED)

3 TBLSP+3/4 CUP WATER

GREEN CHILLI

3 NO

TOMATO

2 NO

LEMON JUICE

1 TBLSP

ASAFOETIDA

2 PINCHES

TURMERIC POWDER

1/4 TSP

CORIANDER AND CURRY LEAVES

FEW

OIL/ GHEE

1/2 TSP

MUSTARD SEEDS

1/2 TSP

SALT

AS NEEDED

METHOD:

In a vessel, add the water . Grind the tomatoes

and add the puree.

Slit the green chilli , add this to the vessel along

with salt, asafoetida.

Bring it to boil for 3-5 minutes, till the raw smell

disappears.
Pour in the toor dal+water.
Add the curry leaves and coriander leaves.
When it starts frothing switch off the flame.
Do not boil. Switch off the flame.
Add ghee/oil in a small pan and temper with
mustard seeds.
Add this to the rasam.
Now add the lemon juice and close the rasam with
lid.
Serve hot with any curry. We had with Simple
Potato Curry.

Note:(UPDATED)
1. Do not reheat the rasam after adding the lemon
juice.
2. It will make the rasam bitter

MYSORE RASAM RECIPE |

ARACHUVITTA RASAM |RASAM
RECIPES

Mysore Rasam was introduced to me by my sister

and when we were talking she orally told me the
method of making this rasam . I tried this and we all
enjoyed the flavor of fresh masala in the rasam. Over
to the recipe of how to make mysore rasam
COOKING TIME: 15 MINS PREPARATION
TIME:10 MINS SERVES: 3-4
INGREDIENTS:
TOMATO

COOKED TOOR DAL

2 TBLSP

THIN TAMARIND EXTRACT

3/4 CUP

SAMBAR POWDER

1 TSP

SALT

AS NEEDED

ASAFOETIDA

A PINCH

TURMERIC POWDER

1/4 TSP

CURRY LEAVES

FEW

CORIANDER LEAVES

FEW

WATER

2 CUPS

GHEE

1/2 TSP

MUSTARD SEEDS

1/4 TSP

TO ROAST AND GRIND:

CORIANDER SEEDS

1 TBLSP

CHANNA DAL

2 TSP

RED CHILLI

1 NO

PEPPERCORN

1/2 TSP

CUMIN SEEDS

1/2 TSP

GRATED COCONUT

2 TBLSP

METHOD:

Dry roast the ingredients in the above table except

coconut and grind this into a fine paste along with
coconut.

Puree the tomato and transfer it a vessel.

Add the tamarind extract, salt, sambar powder,
asafoetida, turmeic powder and boil this for 7-9
minutes in medium flame till the raw smell goes off.

Add 2 cups of water to the cooked dal and add in

the ground paste to this and mix well.

Transfer this to the boiling tamarind and tomato

mixture.

When it froths up switch off the flame and garnish

with curry leaves and coriander leaves.

Temper mustard seeds in ghee and add to the

rasam.

A tsp of jaggery can be added at the end.

KALYANA RASAM |IYENGAR

KALYANA RASAM

RASAM WITHOUT TAMARIND

Kalyana rasam i recently learnt this from a friend of

mine, and i was quite impressed by the taste and
asked her for the recipe of this kalyana rasam. She
gave me the recipe and when i asked her how you
name this rasam, she told they call it as Iyengar rasam
. When i was thinking how to name this rasam, Raks
suggested me name it as Iyengar Kalyana Rasam.
This rasam doesnt include tamarind and Sambar
Powder and Rasam Powder too. Now i am making
this kalyana rasam almost twice in a week.

INGREDIENTS [SERVES 4-5]

TOMATO

TOOR DAL(COOKED)

2 TBLSP

GHEE

1/2 TSP

MUSTARD SEEDS

1/4 TSP

TURMERIC POWER

A PINCH

ASAFOETIDA

A PINCH

CORIANDER LEAVES

FEW

CURRY LEAVES

FEW

TO ROAST AND GRIND:

TOOR DAL

1 TBLSP

WHOLE BLACK PEPPER

1 TSP

RED CHILLI

CUMIN SEEDS

1/4 TSP

METHOD:

Grind the tomatoes into a puree and reserve 1/4

portion of the tomatoes before grinding.

Chop the 1/4 th tomatoes finely and keep them

aside.

Roast the ingredients under the TO ROAST AND

GRIND table with 1/4 tsp of ghee.

Add cumin in the last and switch off the flame.

Allow it to cool and grind it into a fine paste by

adding little water.

Add this paste to the tomato puree and transfer

everything to the vessel in which you are going to
make rasam. Add turmeric powder, asafoetida and
salt to this.

Allow this to boil in a low flame for 8-10 minutes.

Meanwhile cook the toordal and add 1 to 1 and

1/2 cups of water to the dal and add this to the boiling
tomato mixture.

When it comes to a froth switch off the flame and

garnish with curry leaves and coriander leaves.

When it is hot add the reserved ,chopped

tomatoes to this and temper with mustard seeds.

the tomatoes will get cooked in the hot rasam and

will give a very good aromatic flavor.

Note:
1. You can add 1 tblsp of coconut while grinding .
2. While roasting the masala add the cumin seed in
the last else it will give a bitter taste.

VEPAMPOO RASAM|TAMIL NEW

YEAR RECIPE
Vepampoo raam (Neem flower rasam)is a must one in
the Tamil new year recipe menu. My mom just add
ghee roasted vepampoo in the usual tomato rasam but
my mil makes a simple vepampoo rasam without any
dal. In my in laws place we make Vepampoo rasam
once in 2 weeks during weekends. After coming here, i
never made as i didnt find neem flowers here. Few
weeks back, Raks shared with me a good amount of
vepampoo (dried neem flowers) and i made this
vepampoo rasam . So i am sharing the recipe of
vepampoo rasam .
The rasam will not taste bitter, but if u bite the neem
flowers it will give a slight bitter taste.

INGREDIENTS:
DRIED NEEM FLOWERS

2 TBLSP

THIN TAMARIND EXTACT 1 CUP

GHEE

FEW DROPS

OIL

1/4 TSP

RED CHILLI

5-6

MUSTARD

1/4 TSP

TOOR DAL

1/4 TSP

ASAFOETIDA

A PINCH

TURMERIC POWDER

A PINCH

JAGGERY

A SMALL PIECE

CURRY LEAVES

FEW

SALT

AS NEEDED

METHOD:

In a pan, add ghee and roast the neem flowers.

Roast till they become golden colour and be careful
not to burn it.

Keep it aside.

In the same pan, add oil mustard seeds and add

the red chiili and toor dal.when the dal changes color
add the tamarind water , turmeric powder,salt and
asafoetida.

Let this boil in a medium flame for few minutes.

(7-9 minutes)

Add the jaggery(powdered)

Switch off the flame and add the roasted neem

flowers.

Note:
1. Do not boil the rasam after adding the neem
flowers.

KANDATIPPILI RASAM RECIPE |

PATHIYA SAMAYAL RECIPES
Kandantippili rasam i wanted to post for a long time ,
but somehow i didnt search for that in Singapore, but
when my mom visited me last month bought this for
me and i wanted to start a series of recipes which we
used to give for moms after delivery , commonly
called as Pathiya samayal in Tamil and Postpartum

food in English. My athai used make this for me when

i delivered my second kid Varun, and she used to tell
this kandantippili rasam helps in digestion too. Now a
days we generally do not follow pathiyam after
delivery and in my case too when i deliverd my first
child 12 years back my mom strictly followed
pathiyam but for the second one after 4 years i never
follow any strict pathiyam. This kandantippili i dont
know what is is the English term of this but you can
get this easily in most of the small shops in chennai. I
will be posting some Postpartum food which we
generally follow at our house, more frequently here.

Before moving on to the post, thank you so much for

trying out the Gokulashtami recipes and i am

overwhelmed to see the mails . Thank you so much

again.
INGREDIENTS: SERVES 4
KANDATIPPILI

4-5 sticks

TOOR DHAL

1 TBLSP

BLACK PEPPER

1 TSP

JEERA

1/2 TSP

TAMARIND EXTRACT

1 AND 1/2 CUP

TURMERIC POWDER

1/4 TSP

GHEE

1/2 TSP

COOKED TOOR DHAL

1/2 TBLSP

MUSTARD SEEDS

1/4 TSP

CURRY LEAVES

FEW

ASAFOETIDA

A PINCH

SALT

AS NEEDED

METHOD:

Dry roast the kandantippili , toor dal, black

pepper .

Powder it finely in a mixer along with cumin

seeds.

Soak a small lemon sized tamarind and extract

the juice from this.

In a vessel add the tamarind water, 1 tblsp of the

ground powder, salt, asafoetida, turmeric powder.

Let this boil for 7-9 minutes in a low flame.

Add 1 and 1/2 cup of water to the cooked toor dal
and add this to the boiling mixture.

Let this become frothy , add curry leaves and

switch off the flame.

Temper with mustard seeds in ghee.

Super flavourful rasam is ready for serving.

Note:
1. You can make the powder in bulk and make
rasam whenever you want.
2. If you want you can add 1 tomato (pureed) while
boiling. But for pathiyam tomaotes will not be added.
3. You can add 1/2 tsp of coriander seeds while
roasting if you want.

PEPPER RASAM | MILAGU RASAM

RECIPE|PATHIYA SAMAYAL
RECIPES
After all the festival food i wanted to make something
very simple today and it was heavily raining from the
morning so i made this simple pepper rasam |
milagu rasam with a beans curry for lunch and
suresh too joined me for this simple lunch and we
both enjoyed this simple food a lot. Nothing can beat a
simple milagu rasam , my mom makes this when we
have cold or cough and a simple food for postpartum
delivery too. Even bachelors can try this milagu rasam
as this doesnt requires any grinding too. So after this
navaratri, i wanted to try something without any dal
and this milagu rasam doesnt need dal too.

INGREDIENTS: SERVES 3 PREPARATION

TIME: 5 MINUTES . COOKING TIME: 15
MINUTES
TOMATO

SAMBAR POWDER | RASAM POWDER

1/2 TSP

THIN TAMARIND WATER

1 CUP

PEPPER

1 TSP

SALT

AS NEEDED

JEERA|CUMIN SEEDS

1/2 TSP

GHEE | OIL

1/2 TSP

MUSTARD SEEDS

1/4 TSP

CURRY LEAVES

FEW

METHOD:

In a vessel put the tomatoes and nicely mash with

hands. Add the tamarind water,sambar powder |
rasam powder , salt . Bring this to a boil for few
minutes.

Pound the pepper and jeera in a mortar and

pestle.

Once the raw smell of the tamarind water goes

add the pepper jeera powder and 1 and 1/4 cup of
water.

When it becomes frothy switch off the flame and

temper with mustard seeds and curry leaves in ghee
or oil.

Pepper rasam is ready to serve. Just enjoy with a

simple curry or a papad.

MYSORE RASAM RECIPE |

ARACHUVITTA RASAM |RASAM
RECIPES

Mysore Rasam was introduced to me by my sister

and when we were talking she orally told me the
method of making this rasam . I tried this and we all
enjoyed the flavor of fresh masala in the rasam. Over
to the recipe of how to make mysore rasam
COOKING TIME: 15 MINS PREPARATION
TIME:10 MINS SERVES: 3-4
INGREDIENTS:
TOMATO

COOKED TOOR DAL

2 TBLSP

THIN TAMARIND EXTRACT

3/4 CUP

SAMBAR POWDER

1 TSP

SALT

AS NEEDED

ASAFOETIDA

A PINCH

TURMERIC POWDER

1/4 TSP

CURRY LEAVES

FEW

CORIANDER LEAVES

FEW

WATER

2 CUPS

GHEE

1/2 TSP

MUSTARD SEEDS

1/4 TSP

TO ROAST AND GRIND:

CORIANDER SEEDS

1 TBLSP

CHANNA DAL

2 TSP

RED CHILLI

1 NO

PEPPERCORN

1/2 TSP

CUMIN SEEDS

1/2 TSP

GRATED COCONUT

2 TBLSP

METHOD:

Dry roast the ingredients in the above table except

coconut and grind this into a fine paste along with
coconut.

Puree the tomato and transfer it a vessel.

Add the tamarind extract, salt, sambar powder,
asafoetida, turmeic powder and boil this for 7-9
minutes in medium flame till the raw smell goes off.

Add 2 cups of water to the cooked dal and add in

the ground paste to this and mix well.

Transfer this to the boiling tamarind and tomato

mixture.

When it froths up switch off the flame and garnish

with curry leaves and coriander leaves.

Temper mustard seeds in ghee and add to the

rasam.

A tsp of jaggery can be added at the end.