PEPPER RASAM (WITH GARLIC)

An easy breezy recipe,can be made within

INGREDIENTS:

Pepper

1 1/2 tblsp

Red chilli

1 no.

Garlic

6-8 flakes

Tamarind

1 small goose berry

sized

Salt

As per needed

TO TEMPER:

Ghee

1 tsp

Mustard

1 tsp

Curry leaves

1 sprig

Asafetida

A pinch

METHOD:

1.
2.

Soak tamarind and extract the tamarind juice,keep aside.

Crush the pepper and red chilli(also can grind in mixer)coarsely.

3.

Add the garlic(with skin) and crush them roughly.

1.
Heat a kadai and the items under the To Temper table,followed by the
quarter part of the crushed pepper and garlic and fry a little.

2.
Add the tamarind extract and bring to boil,add the remaining crushed
pepper and garlic and salt. mix well and switch off(dont let boil for long time)

1.
2.

Transfer to the serving bowl and close immediately with a lid.

Serve hot with rice or enjoy as a soup.

TOMATO RASAM:

I ate tomato rasam at Sangeeta's place first and liked very much,the tangy
taste and flavor of tomato .Then I decided to try on my own as I usually make
garlic rasam and paruppu rasam always! . Then I made some changes
according to my convenience and taste and now a days I like this very much!

INGREDIENTS:

Red ripe tomatoes 3 nos.,big

Tamarind extract 1 tblsp (thick)
Rasam powder

1/2 tblsp aprox.

Curry leaves

1 sprig

Coriander leaves

1-2 tblsp

Salt

As needed

Sugar

1/2 tsp

TO TEMPER:

Mustard

1 tsp

Red chillies

2-3
nos.

Jeera

1 tsp

Curry leaves

1/2 tsp

Ghee

2 tsp

METHOD:

1.
Soak tamarind in hot water and extract the juice and keep aside.
2.
Chop the tomatoes and keep aside.
3.
Heat kadai and temper with the tempering items,given in the "To
Temper" table.

1.
dd the chopped tomatoes to it,with salt and fry for 4-5 minutes in
medium flame.

2.
After it become mushy and the raw smell goes,add 3 cups water,curry
leaves torn and the tamarind extract.

1.
2.

Boil for 4-5 minutes.

Lastly add the rasam powder,sugar and just boil for a minute or two.

3.
Garnish with coriander leaves and serve hot with rice or just enjoy as
soup!!

PARUPPU THOGAYAL , TOMATO RASAM

Thuvaram paruppu 1/2 cup
Red chillies

3 nos

Garlic(small
variety)

3 flakes

Salt

As needed

Oil

few drops(for
frying,optional)

METHOD:

1.

Fry dhal with red chillies,with little oil till golden brown.

Cool down and grind it to a coarse paste with added salt,peeled garlic(i used
small variety,use only one if u use the big flakes) and required.
3.To eat with rice,mix this paste with rice and little sesame oil or you can have
as an accompaniment for vatral kuzhambu rice or curd rice!.
You can add 2 tblsps of coconut while grinding,that will give you an enhanced
taste!

TOMATO RASAM: