Lemon soup - Elumichai rasam

Ingredients:

Lemon (Ripe) - Elumicham Pazham - 1 no.
Tomatoes - Thakkali - 2 nos. (Small)
Red chillies - Kaintha milagai - 2 nos.
Mustard seeds - Kadugu - 1 tea spoon
Curry leaves - Karuvepilai - small quantity
Asafoetida - Perungayam - a pinch
Turmeric powder - Manjal thul - a pinch
Rasam powder - Rasa podi - 1 table spoon
Coriander leaves - Kothamali - small quantity
Garlic - Poondu - 1 no.
Oil for frying
Salt to taste

Method:

1. Wash and squeeze the lemon and extract juice. Chopp tomatoes and squeeze with hand. Keep other ingredients ready.
2. Heat oil in a pan/kadai, add asafoetida, red chillies, mustard seeds, curry leaves, garlic, squeezed tomatoes, turmeric powder and little salt and mix it well. Let boil for some time. Now add rasam powder and mix, then add chopped coriander leaves and finally add lemon juice and serve hot.

Hot rasam is ready. It can be had as a soup or served along with white rice. It can be served for 3 persons. It takes hardly 10 minutes to cook.

Note: After adding lemon juice it should not be boiled too long. Keep it for some 2 minutes and immediately serve hot. We are adding lemon instead of tamarind. Rasam powder I have else where mentioned in podi varieties.

Optional: Ingredients can be added or removed.

http://en.wikipedia.org/wiki/Lemon

It is, in my view, the duty of an apple to be crisp and crunchable, but a peer should have such a texture as leads to silent consumption
Edward Bunyard

Tomato rasam - Thakkali rasam

Ingredients:

Tomatoes - Thakkali - 2 nos.
Tamarind - Puli - lemon size
Garlic - Poondu - 1 no.
Mustard seeds - Kadugu - 1 tea spoon
Cumin seeds - Jeeragam - 1 tea spoon
Red chilly - Kaintha milagai - 2 nos.
Curry leaves - Karuvepilai - small quantity
Coriander leaves/Cilantro - Kothamali - small quantity
Hing/Asafoetida - Perungayam - a pinch
Turmeric powder - Manjal podi - 1 tea spoon
Rasam powder - Rasam podi - 1 table spoon
Salt - Uppu - for taste
Oil/Ghee - for tempering

Method:

Make tomato puree. Wash and put tomatoes in hot water and remove skin from it. Smash it in mixer/blender and extract puree. Make tamarind paste and extract puree. Keep other ingredients ready. Heat oil/ghee in a kadai/pan, splutter mustard seeds, cumin seeds, red chilly, curry leaves, now add minced garlic, hing, tomato puree, tamarind extract, salt and let it boil for some 5 minutes. Now add rasam powder, turmeric powder and mix it well. Allow it to boil for 10 minutes and finally garnish with finely chopped coriander leaves. Serve hot with any rice items. All kind of vada can be soaked in rasam and rasa vada is ready. This can be served for 4 persons. This requires 20 minutes to prepare.

Note: Remove dust particles from tamarind. Tomato seeds can also be removed as it is not good for men. Rasam powder I have mentioned how to prepare in Podi varieties. If you have excess water after cooking dal or vegetables you can make use of it to make rasam. It will taste good and also healthy.

Optional: If we want only tomato taste, tamarind need not be added as it will increase the sour content. Fenugreek seeds or fenugreek powder can be added for taste.

http://en.wikipedia.org/wiki/Tomato

I like rice. Rice is great if you're hungry and want 2000 of something

Mitch Hedgeberg

Soup - Rasam

Ingredients:

Tomatoes - Thakkali - 2 nos.
Tamarind - Puli - small quantity
Garlic - Poondu - 3 nos.
Red gram dal - Thuvaram Parupu - 1/2 cup
Rasam Powder - Rasam podi - 2 table spoons
Turmeric Powder - Manjal Podi - 1/2 tea spoon
Asafoetida - Perungayam - a pinch
Curry leaves - Karuvepilai - small quantity
Coriander leaves - Kothamali - small quantity
Red chillies - Kaintha milagai - 3 nos.
Mustard - Kadugu - 1 tea spoon
Salt to taste
Oil for frying

Method:

1. Chop tomatoes and keep it aside.
2. Soak tamarind in hot water and keep for 10 minutes, filter all the dust particles using filter and make paste out of it.
3. Peel off the skin from garlic or crush it as it is according to your choice and keep other ingredients ready. Heat oil in a pan, splutter mustard seeds, red chillies, curry leaves, add asafoetida, tomatoes and fry well. Now add turmeric powder, tamarind paste, little salt, garlic, rasam powder and mix them well. Now add boiled and smashed tuvar dal. Add 2 cups of water to it. Allow it to boil for 10 mintues. Finally garnish with coriander leaves.

Hot rasam is tasty and delicious to be served. It can be served with white rice or can be had like soup. It can be served for 3 people. It requires 20 minutes to cook.

Note: Rasam is good for digestion. Tamarind will contain dust particles which must be filtered. Rasam powder can be prepared at home which I have mentioned in Podi varieties or can be bought readymade from shops.

Optional: Ingredients can be added or removed for taste.

http://en.wikipedia.org/wiki/Tomatoe

A vegetarian is a person who won't eat anything that can have children.

David Brenner

Ginger Soup - Inji rasam

Ingredients:

Ginger - Inji - small quantity
Green chilly - Pachai milagai - 1 no.
Tomato - Thakkali - 1 no.
Mustard seeds - Kadugu - 1 tea spoon
Coriander leaves - Kothamali - small quantity
Asafoetida - Perungayam - a pinch
Rasam powder - Rasam podi - 1 table spoon
Turmeric powder - Manjal podi - 1 tea spoon
Salt - Uppu - 1 table spoon
Oil for frying

Method:

Wash and squeeze tomatoes. Peel off the skin from ginger and smash coarsely. Keep other ingredients ready. Heat oil in a pan/kadai, add asafoetida, splutter mustard seeds, add tomatoe, ginger, green chilly (slit into two pieces). Add little turmeric powder, rasam powder and salt. Mix well. Add water if required. Finally add chopped coriander leaves.

Ginger rasam is delicious and ready to be served. It can be had like soup or along with white rice. It can be served for 3 persons. It takes some 15 minutes to prepare.

Note: Since green chilly and ginger are added rasam powder can be reduced a little.

Optional: Ingredients can be added/removed.

You can find your way across this country using burger joints the way a navigator uses stars
Charles Kuralt