Rasam recipes
There are various types of tili saru or rasam made in Karnataka. I am going to list the four most popular variations of rasam. These are more liked when made in my house.
1. Bele saaru or tili saaru
This is made of lentils and hence called bele saaru. Its called tili saaru as it has more of liquid in it and contains no vegetables.
Ingredients to serve 2 people:
togari bele (toor dal) 1/2 cup
water
Rasam Powder (see my other post on how to make this)
salt to taste
Tamarind about the size of a grape
kottambari soppu (coriander leaves) 3-5 sticks
karibevina soppu (curry leaves) 1 stick
Procedure:
Soak tamarind in a bowl of water. Squeeze out the juice and keep it ready.
Boil the dal (preferably in a pressure cooker) so it is soft and can be mashed easily.
Now add more water to the dal about two cups and boil it by adding salt for about 5-10min.
Add rasam powder, chopped coriander leaves and curry leaves and continue to boil for another 10 min.
Also add tamarind juice and continue to boil.
You can replace tamarind with one whole chopped tomato while boiling lentil. Note that the taste will be different in both cases.
Add seasoning and serve.
2. Tomato saaru
This is more commonly made near the coastal regions of our state particularly in Shimogga district where they do not use too much lentils.
Ingredients:
1 medium sized tomato.
grated fresh/tender coconut 1 cup
salt
Procedure
Cut the tomato into large chunks and grind it with the grated fresh coconut into a paste.
Boil this in two cups of water by adding salt and rasam powder.
Do not forget to add seasoning at the end before serving.
Thats it, you have made the rasam.
3. Hoornada saaru
This is a special type of rasam made during festivals when obbattu or holige or sweet chapathi is made.
One of the most yummiest rasams I have ever tasted. You must be wondering what hoorna is. It is the stuffing in sweet chapathi made of togari bele (toor dal), tengina kayi turi (grated tender coconut) and bella (jaggery).
How to make hoorna?
Boil togari bele (toor dal) with minimum water. Squeeze out the remaining water and add grated tender coconut to it.
Grind this into a paste so the lentil has no more shape and is mashed well.
Take this paste in a pan and add bella (jaggery/gud) to it as per taste (normally it is the same measure as lentil/dal) and heat it. As the jaggery melts the mixture turns into a semi liquid state. Continue stirring so it thickens into a soft dough like texture. Then make balls out of it.
Ingredients:
Hoorna ball about the size of an orange
salt
water
Procedure:
Boil hoorna in water and add rasam powder and salt to it.
Add curry leaves and chopped coriander leaves and continue to boil for about 10-15 minutes.
The rasam is ready. Add seasoning and serve.
4. Tamarind rasam
Tamarind rasam is mostly made in our house when we need to digest whatever we have eaten.
Ingredients:
Tamarind about a medium sized lemon
grated jaggery
salt
water
Procedure:
Soak tamarind in water. Squeeze the juice. Add grated jaggery and water to it and bring it to a boil.
Add salt and rasam powder, cury leaves and coriander leaves and continue to boil for about 15 minutes.
Rasam is ready. Add seasoning and serve it.
oggarane / tadka / seasoning:
Seasoning must be added to all types of rasam or sambhar at the end of preparation and before serving.
Ingredients for seasoning:
asafoetida (hing) a pinch
ghee (clarified butter) 1 spoon
mustard seeds
Procedure:
In a separate small pan add ghee and allow it to melt. Then when it is heated add the mustard seeds and allow it to splurt. When the mustard seeds start splurting, you can close it with a plate and shut off the stove. When the splurting stops, add hing and add this to the boiling rasam. The ghee tadka (tuppada oggarane) gives it the best taste.
Serve hot rasam with rice, pappad and pickle to have a blissful day.
There are various types of tili saru or rasam made in Karnataka. I am going to list the four most popular variations of rasam. These are more liked when made in my house.
1. Bele saaru or tili saaru
This is made of lentils and hence called bele saaru. Its called tili saaru as it has more of liquid in it and contains no vegetables.
Ingredients to serve 2 people:
togari bele (toor dal) 1/2 cup
water
Rasam Powder (see my other post on how to make this)
salt to taste
Tamarind about the size of a grape
kottambari soppu (coriander leaves) 3-5 sticks
karibevina soppu (curry leaves) 1 stick
Procedure:
Soak tamarind in a bowl of water. Squeeze out the juice and keep it ready.
Boil the dal (preferably in a pressure cooker) so it is soft and can be mashed easily.
Now add more water to the dal about two cups and boil it by adding salt for about 5-10min.
Add rasam powder, chopped coriander leaves and curry leaves and continue to boil for another 10 min.
Also add tamarind juice and continue to boil.
You can replace tamarind with one whole chopped tomato while boiling lentil. Note that the taste will be different in both cases.
Add seasoning and serve.
2. Tomato saaru
This is more commonly made near the coastal regions of our state particularly in Shimogga district where they do not use too much lentils.
Ingredients:
1 medium sized tomato.
grated fresh/tender coconut 1 cup
salt
Procedure
Cut the tomato into large chunks and grind it with the grated fresh coconut into a paste.
Boil this in two cups of water by adding salt and rasam powder.
Do not forget to add seasoning at the end before serving.
Thats it, you have made the rasam.
3. Hoornada saaru
This is a special type of rasam made during festivals when obbattu or holige or sweet chapathi is made.
One of the most yummiest rasams I have ever tasted. You must be wondering what hoorna is. It is the stuffing in sweet chapathi made of togari bele (toor dal), tengina kayi turi (grated tender coconut) and bella (jaggery).
How to make hoorna?
Boil togari bele (toor dal) with minimum water. Squeeze out the remaining water and add grated tender coconut to it.
Grind this into a paste so the lentil has no more shape and is mashed well.
Take this paste in a pan and add bella (jaggery/gud) to it as per taste (normally it is the same measure as lentil/dal) and heat it. As the jaggery melts the mixture turns into a semi liquid state. Continue stirring so it thickens into a soft dough like texture. Then make balls out of it.
Ingredients:
Hoorna ball about the size of an orange
salt
water
Procedure:
Boil hoorna in water and add rasam powder and salt to it.
Add curry leaves and chopped coriander leaves and continue to boil for about 10-15 minutes.
The rasam is ready. Add seasoning and serve.
4. Tamarind rasam
Tamarind rasam is mostly made in our house when we need to digest whatever we have eaten.
Ingredients:
Tamarind about a medium sized lemon
grated jaggery
salt
water
Procedure:
Soak tamarind in water. Squeeze the juice. Add grated jaggery and water to it and bring it to a boil.
Add salt and rasam powder, cury leaves and coriander leaves and continue to boil for about 15 minutes.
Rasam is ready. Add seasoning and serve it.
oggarane / tadka / seasoning:
Seasoning must be added to all types of rasam or sambhar at the end of preparation and before serving.
Ingredients for seasoning:
asafoetida (hing) a pinch
ghee (clarified butter) 1 spoon
mustard seeds
Procedure:
In a separate small pan add ghee and allow it to melt. Then when it is heated add the mustard seeds and allow it to splurt. When the mustard seeds start splurting, you can close it with a plate and shut off the stove. When the splurting stops, add hing and add this to the boiling rasam. The ghee tadka (tuppada oggarane) gives it the best taste.
Serve hot rasam with rice, pappad and pickle to have a blissful day.
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