Showing posts with label Sathuamuth (Rasams). Show all posts
Showing posts with label Sathuamuth (Rasams). Show all posts

Nov 1, 2011

Pineapple sathamudhu

Being a pineapple lover, I used to make this Sathumamuthu very often. I always call it “Katta Meeta Sathumamuthu”. This rasam will earn a lot of appreciation for you - so good it is!
 Making Sathuamuthu in Eeya Sombhu
Eeya sombu Saathuamuthu or rasam is the sole discovery of Tamil Brahmins.  When entire Greece Empire was dying because of excessive lead (Eeyam), related diseases our great ancestors discovered Eeyam + Tin and other metals making it as an alloy. The shape of Eeya sombu is peculiar compared to any other kitchen utensils.  It will have a narrow opening at the top, helps in retaining the flavor of rasam for a longer duration, little taller than its base or diameter to withstand little careless ness by the cook.  Similar discovery by our good old people are the mavadu in long Jadis. Vatha kolambu in kachatti (Kal satti a stone ware). We must enjoy all traditional things by experience only. Kumbakonam is the place in South, where we can get ஈயச்சொம்பு even today.
Eeya Sombu

Ingredients: 
Finely Chopped Pineapple                     – 1 cup
Tovar dhal                                        – 2 tbsp.
Finely chopped tomato                       – 1 no
Green chilies                                    – 1 no.
Grated ginger                                      1tsp.
 Sathamudhu podi                            – 2.5 tablespoons
 Salt                                                to taste
Asafetida powder                               – ¼ tsp.
Lime juice                                      – 1 tbsp.
Curry leaves                                     1 stem
 Chopped Coriander leaves                   – 1 tbsp.
To tamper:
Ghee                                             -1 tsp
Mustard seeds                               -1/2 tsp.
Jeera                                           -1/2 tsp.
Black Pepper                                 – ¼ tsp.
Sathuamuthu powder                       - ¼ tsp.

Method
  • Pressure cooks the toor dal with a pinch of turmeric powder and keep aside.
  • Cook together chopped tomatoes, pineapple pieces, a few coriander leaves, curry leaves with 1/2 cup water till they turn soft and blend the mixture using a hand blender to a smooth paste.
  • Shift the above pineapple paste into the eeya sombu.
  • To this add green chili, grated ginger, rasam powder, salt, hing and cooked dal mixed with 3 cups of water.
  • Let the Sathuamudhu boil till the raw smell of Sathumamuthu powder goes and the Asafetida smell comes out well.
  • Chop the curry leaves and coriander leaves finely and add them. Switch off the stove.
  •  Tamper and add lime juice.
  • Top with finely chopped coriander leaves & pineapple pieces. 

 Note:
  • Always keep an eye on the eeya  vessel when you make rasam. Let it boil only in low flame. Otherwise the vessel will melt!
  • Switch of the gas when you see froth forming on top.


Elumichai sathuamudu( lemon rasam)

Saathuamuth is a staple south Indian sour soup which is done in most South Indian homes, almost every day. Rasam is made in many different ways using different ingredients like Tamarind/ Tomato/Pineapple/ Neem leaves and many more… and each one of them has its own distinct flavor. Lemon Rasam is my favorite one and it can be eaten mixed with rice or drunk as it is. 

Ingredients
Toor dal                                        – 1/4 cup
Turmeric powder                           – ¼ tsp.
 Chopped Tomato                          – ½ cup
Lemon                                          – 1 no
Curry leaves                                -2 strings
Chopped ginger                           – 2 tbsp.
Asafetida powder                        ½ tsp.
Rasam Powder                              2 tbsp.
 Chopped coriander leaves             – 4 tbsp.
Salt to taste
Seasonings:
Ghee                                          1 tbsp.
Curry leaves                                  – 1tsp
 Black Peppercorns                        – 1 tsp.
Jeera                                         - ½ tsp.
Rasam powder                            -1/4 tsp.

Method:
  • Wash and pressure cook the Toor dal adding a pinch of turmeric powder.
  • Transfer the cooked dhal in the sauce pan; add Rasam powder, chopped tomatoes, green chills, ginger, Hing, and salt, in it.  Let this cook for 5-10 minutes.
  • Add 1 cup of water to it. Simmer the stove and let this cook for 4 more mins.
  • Heat ghee in a frying pan, fry all seasonings and add to the prepared Rasam.
  • Transfer to a serving bowl and add juice extracted from 1 lemon.
  • Garnish with chopped cilantro and serve hot.


Thippili Sathuamudhu (Long Pepper Rasam)

Botanical name for long pepper is Piper Lon gum.  The bark of the plant is called Kandan Thippili and the dried fruit is called Arisi Thippili.
More details about Thippili. Here you go …
 This Sathuamuthu is traditionally prepared to alleviate gastric issues .This sathumudu (Rasam) is very effective remedy for common cold and cough and body aches.

Ingredients
Tamarind                                       a small lemon size
Salt                                                to taste
Coriander leaves 
Roast and grind to  Powder
Kandathippili                                 4 sticks
Arisi Thippili                                  4-5 grains
Dry ginger powder                      1 tsp
Black pepper                                1 tsp
Jeera/cumin                               1 tsp
Red chillies                                 4 no
Toovar dhal                                1 tsp
Asafetida                                   1/2 tsp
 curry leaves                              Few
Turmeric                                    a pinch
For seasoning:
Ghee                                       1tbsp
Mustard                                  1/2 tsp
Black Pepper                            ¼ tsp
Jeera                                        1/4 tsp
Red chili                                   1 no
Curry leaves                             few
 Method:
  • Soak tamarind in 1 cup of hot water, squeeze out the juice and discard the pulp. Keep aside.
  • Heat up a small pan and dry roast all above items and dry grind coarsely. (This powder can be made in excess and store for few days in an airtight container).
  • Stir the ground powder into the tamarind water.
  • Add salt into it and cook on medium heat until the raw smell of tamarind disappears (about 8 min). Add 2 cups of water.
  • When it begins to boil, remove from stove.
  • Temper with all seasonings in ghee. Garnish with fresh coriander leaves.
  • Rasam can be served with rice or as a soup.


Neem Sathuamuthu- Veepampoo Rasam


Neem Rasam




Neem Flower
All parts of neem tree (the sacred tree of Hindu religion) have medicinal value. Neem flowers are known for improving digestive health and are used in Indian cooking. Neem flowers are available in fresh, dry or powder form. They are roasted, boiled and fried for use in sauces and rice dishes. Neem honey, also used in cooking, is extracted from neem flowers.
In my sister’s home, she has a Neem tree at her house. My mom used to collect the flowers, wash it, dry it in the sunlight and store for future use.
This Neem rasam is slightly bitter in taste, but it is very good for health.
Ingredients:
Tomatoes chopped                     – ½ cup
Tamarind extracts water               – ½ cup
Turmeric Powder                          – 1 pinch
Salt                                               to taste
For the Rasam powder:
Roast; coarsely grind the following into a powder.
Pepper                                          – 1/2 tbsp
Cumin seeds                                   – 1/4 tbsp
Coriander seeds                               – 1/2 tsp
Red chilies                                        – 2no
Seasonings:
Ghee                                               – 2 tbsp, 
Coriander and Curry Leaves
Mustard                                              1/4tsp.
Asafetida                                             ½ tsp
Dried Neem flower                                  – 3 tbsp
Method:
  • Soak tamarind in hot water and extract the juice. Boil together with chopped tomatoes, turmeric, rasam   powder and salt. Let it boil for few minutes.
  • In another pan, add 1 tbsp of ghee and fry the seasonings and mix with rasam.
  • Take a tbsp of ghee and fry the dried neem flower (vepampoo) until dark brown and crispy.
  • Add this in the hot rasam and mix well, add chopped coriander leaves, tomato pieces and mix well.
  • Now, rich aroma of Vepampoo Sathuamuthu invites all to dining table.
  • It tastes divine, when it is served with hot ghee and white rice and fire roasted pappad.


Jul 10, 2011

Fast Tomato rasam

 You can make this rasam very fast. Its very simple. You do not need dhal for this rasam.


Ingredients:
Ripe tomatoes                     – 3no
Rasam powder                    – 1 tsp
Turmeric                            – ¼ tsp
Hing                                 – ½ tsp
Green chilies                       – 1 no
Sugar                                1/2 tsp
Salt                                 to taste.
 Seasoning:
 Crushed Black Pepper            – ½ tsp
 Crushed Jeera (cumin seed)    – 1 tsp
Red chili                               - 1 no
Ghee                                 – 1 tsp
Curry leaves                       – 2 stem
For Garnishing:
Coriander leaves             - 2 tbsp (finely Chopped)

Method:
  • Grind all together: tomatoes, curry leaves, green chillies, 1 tsp coriander leaves. Boil with rasam powder, Turmeric powder, Hing and salt and sugar.
  • Heat a ghee in a frying pan add all above seasonings and fry them. Pour into the tomato rasam.
  • Garnish with chopped coriander leaves.
  • Serve Hot with rice.



Jun 1, 2011

Killumilagai Sathuamuthu/Pinched Chili Rasam

This is very simple and easy.  I made some changes from traditional recipe. Within 15 minutes  you can make this rasam.
Ingredients:
Tamarind                                 – one small lemon size
Tomato                                    – 1 no
Salt                                          to taste
Jaggery                                    – ½ tsp
Grated ginger                            - 2tsp
Turmeric powder                         1/4 tsp
Curry leaves                             – 2 stems
Water                                      – 2 cups
Seasoning:
Red chili                                   - 2 no
Black pepper                           – ½ tsp
Jeera                                      – 1/4 tsp
Mustard seeds                             – ½ tsp
Ghee                                          – 1 tsp 
Method:
  • Remove the pulp from tamarinds.  Add 2 cups of water.
  • Chop the tomatoes into small pieces and add to the tamarind water.
  • Add salt, turmeric powder, curry leaves, ginger to above. Boil it well.
  • Heat the 1/2 tsp of ghee in a frying pan add seasonings (expect black pepper, Jeera, curry leaves) and fry for few minutes.
  • Add to the boiling tamarind water. Boil for 3 minutes.
  • Finally heat ½ tsp of ghee and fry the pinched red chili powder, curry leaves, black pepper and Jeera. Pore over to  rasam.
  • Serve with hot rice.





Apr 26, 2011

Jeera Millaghu Sathuamuthu ( Black Pepper Rasam)

The ‘Rasam’ of India is a perfect remedy for flu, or cold and is welcomed on a cold or rainy day. This Milagu Rasam is especially good for sore throats, fever and cold and stomach upset . This is one of my favorite Sathuamuthu.

Ingredients:
Tamarind                    – 1 small lemon size
Asafetida                     – ¼ tsp
Curry leaves                  – a few
Tomato                           – 1 no
Ginger grated                    – 1 tsbp
Turmeric powder                    – ¼ tsp
Salt                                      – to taste
FOR THE POWDER:
Coarsely grind the following into a powder. No roasting is required.
Pepper                                        – 1 tbsp
Cumin seeds                            – 1 tbsp
Coriander seeds                             – 1 tbsp
Toovar dhal                                  – 1 tbsp
Red chilies                                     – 2no
FOR THE SEASONING:
Ghee                                         – 1 tsp
Mustard seeds                            – ¼ tsp
Black Pepper                               – ¼ tsp
Jeera                                          – 1/8 tsp
Rasam Powder                                 - 1/4 tsp
Curry leaves
Red Chilies                                       – 1 no
Chopped coriander leaves                      – 1tsp

METHOD:
  • Soak tamarind in warm water and extract the juice.
  • Add salt, Asafetida, tomato pieces, turmeric powder, ginger and curry leaves.
  • Boil until the raw smell disappears.
  • Grind the five ingredients into a slightly coarse powder.
  • Add the 3 tbsp of  powder and add water immediately to make one liter of rasam.
  • Boil for few more minutes in low flame.
  • Cover it with a lid to preserve flavor.
  • Switch off flame when the rasam is just about to boil.
  • Heat ghee and fry the seasoning and add to the rasam.
  • Garnish with Coriander leaves.




Mar 6, 2011

Tomato Rasam

Rasam is quite easy to make and also it is tasty. It can be taken as soup, or as a side dish to dosai.

Ingredients
Tomato (Medium Sized)                           – 3
Turmeric Powder                                    – 1/2 tsp
Rasam Powder                                      – 1 tbsp
Tamarind                                             – a small lemon size
Chili Powder                                          – 1 tsp
Curry Leaves                                          – A few
Coriander Leaves/Cilantro                        – A few
Green chilies                                        – 1 silted
Salt                                                – As required
Water                                                 – 2 cups
Hing                                                     – ½ tsp
For seasoning:
Ghee                                                   - 1 tsp
Dry Red Chillies                                      2
Mustard Seeds                                      – 1 tsp
Black Pepper                                         - ¼ tsp
Jeera                                                    – ¼ tsp

Method:

  • Soak the tamarind in hot water and make a tamarind extract.
  • Wash and pressure cook the dal and keep side.
  • Take a heavy bottom pan; add tomatoes, tamarind extract, curry leaves, turmeric powder, and Hing, ginger, chili powder, and Salt and rasam powder in it.
  • Lower the heat and boil for 5-6 minutes. Now add the cooked dal, sliced green chillies and 2 cup of water and bring to boil.
  • Heat  ghee in a frying pan add seasonings and fry . Add to the rasam.
  • Garnish with coriander leaves and serve hot.



MYSORE RASAM

This is one of my favorite rasam. When I visited Bangalore we went  to Daspraksh hotel. Their Mysore rasam is very famous.  Here you go!

Ingredients:
Tamarind                                – 1 small lemon size
Toovar dhal                              – ½ cup
Small tomato                           – 1 (finely chopped)
Green chilies                            – 1 (cut silted)
Hing                                        – ½ tsp
Sea salt (Kal uppu)                     – to taste
 Chopped Curry leaves                 – 2 tbsp
Mysore rasam powder                 - 3 tbsp
Chopped ginger                            – ½ tsp
Jaggery                                         – 1 tsp
For seasonings:
Mustard seed                                  -1 tsp
Curry leaves                                     – 1 tbsp       
Urdh dhal                                       – ½ tsp

Method:

  • Soak the tamarind in hot water squeeze out the juice.
  • Boil the Toovar dhal with turmeric powder in a pressure cooker and keep aside.
  • Take a heavy bottom vessel add cooked dhal, salt, green chillies, tamarind juice, tomato, jaggery, Hing and curry leaves.  Let it boil for 5 minutes.
  • Now add rasam powder, chopped ginger and boil for 5 minutes.
  • Heat the ghee in frying pan adds seasonings and fry and pour into the rasam.
  • Serve hot with rice, some karaiamuthu, applam and vadaam.




Feb 11, 2011

Plum Sathuamuthu (Plum Rasam)

Yesterday I bought  plums from Costco. It was sour in taste, as it had not ripened full. So I thought how about using this plum to make plum rasam. First time I tried this. It came out very well.  For this rasam you won't need cooked dhal and Tamarind. 

Ingredients:
Plums                                 – 3 nos
Tomato chopped                   – 1 no
Rasam Powder                     - 2 tbsp
Grated ginger                      – 1 tsp
Green chillies silted               – 3nos
Curry leaves chopped             – 1tbsp
Turmeric Powder                     – ¼ tsp
Water                                    2 cups
Salt                                      to taste
Seasoning:
Ghee                                     – 1tsp
 Crushed Black Pepper corns     – 1 tsp
Curry leaves                          – 2 stem
Hing –                                    ½ tsp
Jeera                                     – ¼ tsp

Method:
  • Wash , remove the skin  and boil the plum in hot water for few minutes.
  • When it is cooked well remove the skin and grind with tomatoes.
  • Add ginger, chillies, curry leaves, rasam powder and turmeric powder to the plum water.Add salt and boil for few minutes.( If you want more liquid, you can add more water)
  • Heat the ghee and fry the seasonings and add to the plum rasam.
  •  Decorate with coriander leaves.


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