BENGALURU ADIGE | SOUTH INDIAN DELICACY - RASAM Varieties | ವಿವಿಧ ರೀತಿಯ ಸಾರುಗಳು
RASAM (also known as "Saaru" in Kannada, "Chaaru" in Telugu is a South Indian soup and has a distinct taste due to its own additional seasoning ingredients and is usually fluid in consistency.
This dish traditionally prepared using Tamarind juice as a base with the addition of tomatoes, pepper, cumin, chilli and other seasonings and spices.
Rasam is consumed with rice and in a traditional South Indian meal, it is preceded by a Sambar rice and is followed by Curd rice.
Mango Rasam (ಮಾವಿನಕಾಯಿ ಸಾರು )
Ingredients & Method
3 mangoes, salt & jaggary powder to taste, green chilli to taste, 1-2 tbsp. rasam powder, 1 tbsp. each - cumin & coriander powder, 1/4 tsp. hing powder, 1/2 tsp. each pepper & red chilli powders, 1/2 tsp. mustard seeds, 2 tbsp. ghee, handful of chopped coriander & curry leaves.
Pressure cook cut mangoes until tender. when cool, squeeze mango juice from cooked mangoes. In a pan, heat ghee, season mustard seeds, slowly add other above ingredients. Simmer on medium heat for 10 mins. Remove from heat, serve hot with plain rice.
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| Beetroot Rasam |
JEERA Rasam (Cumin seeds rasam)
Ingredients & Method- 3 tsps. Jeera (cumin seeds)
- Dry red chilli to taste
- Green chilli to taste
- 2-3 tsps. toor dal (cooked)
- tsp. clarified butter (ghee)
- 2 chopped tomatoes
- 1 tsp. turmeric powder
- salt to taste
- Tamarind juice to taste
- 1/4 tsp. jaggary or sugar
- Curry & coriander leaves - 2 tsp.
For Tempering (ಓಗ್ಗರಣೆ)- 1/2 tsp. mustard seeds (ಸಾಸಿವೆ )
- 1/4 tsp. hing powder
- 1/4 tsp cumin seeds
- Dry roast cumin seeds, dry red chillies and keep it aside.
- Pressure cook toor dal, turmeric powder, tomatoes, green chilli for 2-3 whistles.
- Grind together - above dry roasted items with pressure cooked items.
- Heat ghee in a kadai, temper above tempering ingredients. Add grinded items & simmer rasam by adding salt jaggary powder, tamarind juice, chopped curry & coriander leaves.
- Serve hot with rice.
- 3 tsps. Jeera (cumin seeds)
- Dry red chilli to taste
- Green chilli to taste
- 2-3 tsps. toor dal (cooked)
- tsp. clarified butter (ghee)
- 2 chopped tomatoes
- 1 tsp. turmeric powder
- salt to taste
- Tamarind juice to taste
- 1/4 tsp. jaggary or sugar
- Curry & coriander leaves - 2 tsp.
For Tempering (ಓಗ್ಗರಣೆ)
- 1/2 tsp. mustard seeds (ಸಾಸಿವೆ )
- 1/4 tsp. hing powder
- 1/4 tsp cumin seeds
- Dry roast cumin seeds, dry red chillies and keep it aside.
- Pressure cook toor dal, turmeric powder, tomatoes, green chilli for 2-3 whistles.
- Grind together - above dry roasted items with pressure cooked items.
- Heat ghee in a kadai, temper above tempering ingredients. Add grinded items & simmer rasam by adding salt jaggary powder, tamarind juice, chopped curry & coriander leaves.
- Serve hot with rice.
Spinach (palak) has a high nutritional value, which is extremely rich in antioxidants when it is consumed fresh, steamed or boiled. In Indian cooking spinach is used on a regular basis for making palak-paneer, aloo-palak, dal-palak, palak kootu, palak rasam and more.
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| Spinach Rasam |
Ingredients (serves 2)
- palak 1-2 bunches (cooked and blended)
- dry roast - 1/2 tsp. pepper corns, 1/2 tsp coriander seeds, 3/4 tsp. cumin seeds, few curry leaves, 3-4 dry red chillies
- for seasoning - 1/2 tsp. oil & mustard seeds
- pinch of hing & turmeric powder
- tamarind juice to taste
- salt to taste
- 3-4 cups water
Method
- Dry roast spice ingredients and blend into powder form
- cook spinach and blend with dry roast spice ingredients
- heat oil in a pan, season mustard seeds
- add turmeric & hing powders
- pour blended spinach and spice mixture, add salt, tamarind juice, boil for few minutes
- serve hot with rice
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| Dal & Tamarind Rasam - Toor & Red dal pressure cooked with curry leaves, cumin & methi seeds. Simmered with salt, hing & mustard seeds by adding grinded paste (rasam powder, coconut, tamarind juice) |
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| Tomato Rasam |
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| Pepper Rasam |
Pepper Rasam (ಹಾಲು ಮೆಣಸಿನ ಸಾರು) - This is a South-Indian favourite & the goodness of pepper, turmeric & ginger is considered to be helpful for cough, cold & flu. I consider this as a miracle medicine for cold as it soothes and comforts respiratory system. Here is my version of making this rasam.
Ingredients (serves 2-3 people)
Roasted & grinded into powder form - 8-10 black pepper corns, 1 tsp. urud dal, 1 tsp. dry coconut, 1 dry red chilli
For seasoning - 1 tsp. ghee, 1/2 tsp. each of mustard seeds, cumin (jeera) seeds, pinch of hing, pinch of turmeric powder, few curry leaves, 1-2 cups milk, 1/2 tsp. sugar, Pinch of ginger powder, Salt to taste
Method - Heat ghee in a pan, season (seasoning) ingredients, add milk and allow it to boil, add grinded spice powder, ginger powder, sugar & salt - simmer for 5 mins and serve hot with rice.