Another form of Rasam - Godu rasam

Godu Rasam is a very famous one.This recipe is passed to me from my mother.Usually, any form of rasam will relieve cold or flu ,cause it contains natural form of Milagu(peppercorns) and Jeera,turmeric etc.Ofcourse,everything too.Instead of doing same old rasam with rasam powder and tomatoes, here is the one ,not using Rasam powder.

Its very special and surely people at your home will love it when you give them.Just give it a try.

Ingredients:

Tamarind- less then lemon size (Squeeze the pulp out of it)
Tomato- 1
Hing- 1/4 tsp
Turmeric - a pinch
salt
Cooked toor dal - 2 tsps.

To Fry and Grind:

Toor dal - 1 tsp
Milagu/Peppercorns- 1/2 tsp
Jeera- 1/2 tsp
Long Red Chillies/Milagaivathal- 2-3
Ginger- a small piece

Method:

1) First of all, fry and grind those above things and keep it ready.
2) In a small vessel, put the tamarind pulp ,tomatoes,turmeric ,salt and let it boil for about 10 mts.
3) Meanwhile, when toor dal is ready,just mix it up with the grinded thing and after the tamarind pulp is boiled for about 10mts, just pour it out to it.Boil for about 2mts.Switch off the flame and close the lid.(Otherwise ,aroma will come out immediately)
4) In a small kadai with ghee, put the mustard and wait till it splutters and pour it to the rasam.Garnish with Coriander and curry leaves.

Ahaaaaa.....its so wonderful.

Simple Coriander Rasam ( Kothamali Rasam)

There are different types of Rasam. You may be familiar with Pepper rasam, Tomatoes rasam, Garlic rasam. etc., What's so special about this Coriander Rasam? All rasam include coriander leaves at last for fragrance, but what makes this so different from other rasams. You believe it or not, its so yummy and tastes wonderful.



The recipe as follows:

Tamarind(small round size) : Extract juice from this
Tomatoes - 2 (medium sized or 1 big one)
LG asafoetida : one small piece ( If you don't have one, Just add LG asafoetida atlast)
Rasam powder : 1 tsp
Salt

To Grind :

Soak 1 tsp : Dania (coriander powder )
2 tsp : Toor Dal


Once you extract the juice from tamarind , add tomatoes, asafoetida, rasam powder , salt and let it boil for 10 -15 mts . After that, add the grinded one.
Atlast , Talikavum. Don't forget to add coriander leaves and curry leaves.

P.S : Talikavum: ( In a small kadai, pour ghee then add Mustard seeds).Normally, for rasams, Ghee is always better because of its divine smell.