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IYENGARI RASAM Recipe | | Main Course Recipe by Smita Nadgir |
| | INGREDIENTS | Boiled dal
For 1 cup dal - 5 cups water
Hing - 1 tsp
Haldi - 1 tsp
Rasam powder(777) - 4 tsp
Tamarind paste - 6 tsp
Tomatoes - 4 (cut into small pieces)
Green chillies - 3 to 4 (slit)
Salt to taste
Ghee - 2 tsps
Mustard seeds - 1 tsp
Kadi pata leaves - 1 small bunch
Coriander leaves
| | METHOD | 1. Put the tomatoes in a vessel and allow it to boil. Once cooked, add the greem chillies and cook.
2. When done, add 2 glasses of water.
3. Add tamarind paste in it and allow it to boil.
4. Add the dal and bring it to boil.
5. Add hing and once boiled, add rasam powder and salt.
6. In a small vessel put ghee and heat it.
7. Put mustard leaves, hing and kadipata in it allow it splutter.
8. Add it to the rasam boling and add coriander leaves and close it immediatley and turn down the gas.
9. Serve hot with hot rice, papads and pickle.
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Feedback on recipe
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Name: anitha
City: dubai
Comments: hii i have taken your recipe , will try it out , thank u
Name: geethkar
City: hyderabad
Comments: recipe is ok.but u didn't suggest which branded rasam powder one should use and kindly give me recipe on how to prepare spicy rasam powder
Name: Shubha
City: USA
Comments: I am sorry to say that isn't anywhere close to the authentic south Indian Rasam. Rasam needs black pepper , not green chillies.
And Hing 1 table spoon or even a tea spoon, will taste bad. I suggest for a pinch or two.
Name: Hilda
City: Kuala Lumpur, Malaysia
Comments: will try your recipe which us similar to how we do it in malaysia. would like to ask what sort of dal do you use.
Name: akshata
City: bangalore
Comments: are you CRAZY??? ONE teaspoon of hing (asafoetida)??? i repeat...are u CRAZY??
Name: poorani
City: bangalore
Comments: in south indian rasam we must use green chilly SUBHA. i am typical south indian girl and also i taught by my granny. pepper should grinded in the raasam powder.
Name: chitra
City: Dubai
Comments: You have not mentioned which dal to be used. is it toor or moong...
Name: rajni
City: ameroon
Comments: I am not southindian but this rasam w`ont be taste like rasam.Toomuch of hing will spoil of taste
Name: sandhya
City: delhi
Comments: hello,
ur receipe is ok but you have not mentioned dal name.
Name: Nisha
City: Bangalore
Comments: Excuse me, who thought you to prepare rasam? Definitely, if we follow your way of preparation, rasam will taste horrible. Rasam is a typical south Indian dish, so you better learn from any south Indian girl to prepare rasam.
Hope you don't mind.
Name: Sunitha
City: Bangalore
Comments: The dal that we usually use in prepraring RASAM "TOOR DAL"
Name: Sharmila
City: Thane
Comments: As per my experience Rasam tastes best when you follow the recipe given on the branded rasam powder packets!!
Name: seema
City: usa
Comments: which dal we should use in rasam.
Name: Malti Pillay
City: Pune
Comments: I would appreciate if you can also tell me the brand for rasam powder or how to make it at home
Name: Sowmya Shankar
City: Muscat
Comments: Hi, the article is good. As it says there is no clear recipe mentioned for rasam powder. Below is the one, u can try for a spicy rasam.
Items required
Toor dal 2 spns
Pepper - 2 spns
Red chilly - 2-3 nos
Jeera - 2 spns
Asafoetida powder-little
Method:
Put little oil in a small kadai and add toor dal, pepper,red chilly and asafoetida powder to it. Fry till toor dal becomes little red. Then add jeera to the mixture and powder it. U can keep this powder for 4-5 days. If u require more spicy, u can add more jeera and red chilly.
Thanks
Name: Pooja
City: Bangalore
Comments: Just to add my two bits to the ongoing debate on the 'authenticity' of the recipe..different communities in south india prepare rasam in slightly different ways.
even within a karnataka the recipe varies within communities- so ladies, take it easy and enjoy the rasam!
Name: Sam
City: Chennai
Comments: To add some more to the debate. Ask any southerner about rasam and s/he would come out with varieties.
As for me, a late entrant to the culinary side of life, the first step would be to follow Sharmila's starting point about going along with what is on the recipe of branded rasam powder packets.
From there it is just a matter of innovations. To get to one of the controversial points - perhaps Smita meant one pinch. These mistakes happen so chill out please. Smita - appreciations for the effort and keep them going.
Check out the lemon rasam mode, I am sure it will be liked by all. Goes best with Appalam. One final word on Rasam, however, is that more than any dish this varies according along with the manner in which the recipes are handled.
I just cooked a pure tomato rasam, which does not require any rasam powder. Its good and matches the ones in which the powder is used. In its own way it different.
Happy cooking!
Name: nam
City: chennai
Comments: This Rasam recipe is good. There r so many varities and this is one of them.
Name: Divya
City: VA
Comments: Thanks for the Iyangari recipe Smita! Im a south Indian tamil Iyangar and we DO use thoor dhal in one particular type of rasm we make. A pinch of hing is FINE! As someone said there are a lot of different rasams so CHILL and enjoy!
Name: puspharani
City: London
Comments: love Rasam very much.I'm a Ceylonese Malaysian in London.My rasam recipe from my Alamelu Apachi...1/4 tsp. black pepper,coriander seeds,cumin seeds,smashed with a small red onion,4 cloves garlic,1 green chilly(optional)& 4 curry leaves.
Fry another small chopped red onion with chopped ripe tomatoes,1/2 tsp.Turmeric powder and 1/2 tsp. mustard seeds and put in the smashed ingredients with some water about 1/2 litre (up to you).
When it boils, put in 4-5 tbsp of Tamarind and 3 tsp. salt THAT'S MY GRANNY's Rasam for you.She is originated from India a Mudaliar gal.
Hope you like my recipe.
Name: jitendra
City: mysore
Comments: not so good
Name: vijaya
City: MuscatOman
Comments: I try your recipe.It was good.My husband & daughter like it very much.thank you.
Name: Ravi
City: canada
Comments: pushpa rani's recipe is the best I would like to taste.
Name: Prasanna
City: USA
Comments: I am sorry the fonts got messed up. I meant 2 to 3 tomatoes. 3 to 4 garlic cloves. 2 to 3 min is sufficient after adding spice powders. Thanks.
Name: shammiprashanth
City: bangalore
Comments: i would like to know how to prepare a rasma powder not ready madeone one to use please tell me the receipe of rasam poder
Name: prasanna
City: USA
Comments: I must say this recipe is bizzare. Here is a recipe for tasty rasam.
Ing:
23 tomatoes (chopped small)
34 garlic cloves (grated or finely chopped)
Lemon sized ball of tamarind
One handful Toor dal
Curry leaves
Coriander leaves
Green chillies
1 tsp Rasam powder
1 tsp Jeera black pepper powder(Dry roast 1:1 black pepper and jeera, grind coarsely. Even this powder alone is enough. No need to add rasam powder.)
1.Boil the toor dal in a pressure cooker.
2. Soak tamarind in water for 20 min. Extract pulp.
3.Add chopped tomatoes, tamarind pulp, garlic(optional) and salt in water. Boil.
4.Once tomatoes are cooked add rasam powder and jeerblack pepper powder. Do not boil too long after adding the powders otherwise the flavor will be lost. 23 min is sufficent. (Instead of rasam powder even sambar pdr along with jeerapepper pdr tastes good.)
5. Add the cooked and mashed dal.
6.Break the green chillies roughly into 2 pieces with hand and add it to the rasam when it is almost done.
7.Add curry leaves and coriander broken into pieces with fingers. Turn off the heat.
8. Heat ghee in a small kadai. Add a pinch of hing, mustard seeds, jeera seeds. When they splutter add them to the rasam.
9.Enjoy as a soup or with rice.
Name: GANESH
City: Melbourne
Comments: Hi, i tried out your recipe with a similar brand of Rasam Powder, seems somewat gud,but the hing wat u mentioned made my rasam a bitter taste. i want a original receipe not with rasam powder
thank u
Name: subramaiam
City: bangalore
Comments: I WANT TO KNON HOW TO PREPARE SAMBAR POWDER ,RASAM POWDER, AND OTHER POWDERS FOR COOKING IN TAMIL FONT
Name: Sugasini
City: Chennai
Comments: recipi is fine....
and pamila is dis the way of posting your comment.....
i think you are not educated so please try to know the basic manners
Name: shwetha
City: Chennai
Comments: Hey I am a Iyengar and in my entire I have never seen green chillies in any rasam.. and seriously.. no one... I repeat... NO ONE IN THEIR RIGHT STATE OF MIND will use more than a couple pinches of hing in any recipe..
Name: Adrija
City: Lagos
Comments: Very simple and tasty too:)
Name: arun
City: johannesburg
Comments: hi...i will try this..thankyou
Name: suresh
City: chennai
Comments: sir,
recipe is ok. you are asking to boil for rasam. boil means for how many minutes. pls reply
Name: MANJUNATH.M.H
City: BANGALORE
Comments: This is not only rasam for rice.It is used as a soup also.
Name: Joe
City: florida u.s.a.
Comments: I think you better learn from some south indian people on how to make rasam before posting your recipe
Name: Vinod Panikulam
City: Bangalore
Comments: Yes as mentioned by others the hing is way to much... and in my opinion rassam should never be boiled..just as you see a bubble two turn off the stove. Wr all make mistakes so dont worry .
Name: ggg
City: india
Comments: rasam powders MTR rasam poweder, Iyengar rasam poweder,
shakti rasam poweder(garlic),
iyer rasam poweder
Name: ggg
City: india
Comments: Rasam Powder
·Coriander seeds 1 tea spoon
·Cumin seeds 1 tea spoon
·Asafetida ¼ tea spoon or pinch
·Red chillies 23, according to taste (use bedige for color, guntur for karaspice)
·Black pepper 14 tea spoon
·Methi optional
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