Ingredients:

• ½ cup dal well cooked and diluted
• 2 tomatoes finely chopped
• Lemon size tamarind
• ¼ tsp turmeric powder
• Salt to taste
• Coriander leaves
• 1 tsp ghee
• ½ tsp mustard

For paste:

• 2 tsp coriander seeds
• 1 tsp toor dal
• 3 tsp coconut grated
• ¼ tsp cumin
• ¼ tsp black pepper
• 5 red chilly
• Roast the above items in ghee and grind finely

Method:

• Soak tomatoes in hot water and crush them.
• Extract the tamarind pulp adding worm water and add to the crushed tomatoes.
• Add turmeric powder, salt and finely grounded masala paste.
• Allow the mixture to boil well.
• Add the diluted dal and bring to boil.
• Add coriander leaves and a few pieces of chopped tomatoes, before removing from fire.
• Season with ghee and mustard. Serve hot.

Ingredients:

• Ginger 1 inch piece
• 1 green chilly
• Tamarind gooseberry size
• A pinch fenugreek
• 1 tsp urad dal
• 1 tsp mustard seeds
• ½ tsp cumin seeds
• A pinch asafoetida
• Curry leaves
• ½ tsp turmeric powder
• Salt to taste
• 1 tsp Ghee/Oil

Method:

• Heat Ghee/Oil in a pan; add fenugreek, urad dal, mustard and cumin seeds.
• When dal changes color, add sliced green chilli, asafoetida and curry leaves.
• Then add 5 cups of water, tamarind, turmeric powder and salt.
• Bring to boil and add mashed ginger.
• Close the lid and simmer for a minute.
• Ready to serve.

Ingredients:

• 2 cups fresh pineapple, chopped
• 1 tsp tamarind paste mixed in 1 cup water
• 1 ½ sp rasam powder
• Asafoetida a pinch
• 2 finely chopped green chillies
• ½ tsp crushed garlic
• ½ tsp mustard seeds
• 6 curry leaves
• Salt to taste
• 1 tsp oil
• Coriander leaves to garnish

Method:

• Heat 1 tsp oil in a pan, add the mustard seeds and let them splutter. Add the asafoetida, rasam powder, garlic and curry leaves.
• Add tamarind water, pineapple, green chilly and salt.
• Bring it to a boil.
• Garnish with coriander leaves

Ingredients:

• 1 cup horse gram (Kollu)
• 4 red chillies
• ½ tsp methi seeds
• 2tsp coriander seeds
• 1 tsp geera
• Asafoetida a pinch
• 2tbsp oil
• Tamarind
• Turmeric Powder
• 2 green chillies
• Curry leaves
• 6 Garlic Pods

Method:

• Fry the horse gram in a pan till it is crisp and giving out an aroma.
  Use little oil to fry the chillies till they are crisp, add methi and fry till brown, Add Coriander seeds, jeera.
• Meanwhile, cook the gram with 2 cups of water in pressure cooker till soft.
• Let it cool. Blend the masala and cooked gram in a mixer with tamarind. Add enough water to bring it to rasam consistency.
• Add turmeric powder and salt.
  Bring it to boil and when it starts boiling, add green chillies.
• Remove from flame.
• For seasoning heat oil, one broken red chili, 1 tsp mustard and curry leaves when the mustard splutters, add crushed garlic and fry till brown. Pour this on rasam

Ingredients:

• Toor Dal (coked)-3tablespoon
• Water-2cups
• Ginger grated-1tsp
• Asafoetida a pinch
• Green chilli finely chopped-1
• Turmeric Powder-1/4tsp
• Rasam Powder-1tsp
• Lemon Juice-2 tablespoon
• Salt as required
• Ghee-2tsp
• Cumin seeds-1tsp
• Chopped Coriander Leaves

Method:

• Cook 3 tablespoon of toor dal in 2 cups water. Add turmeric powder, asafoetida powder, green chilli, ginger and salt and allow it t boil in medium heat.
• Add the rasam powder and let it boil for a minute. Now, reduce the heat and add the lemon juice. Stir well and remove from heat.
• For seasoning, heat ghee and cumin seeds, when it sizzles, add it carefully to the rasam.
• Garnish with coriander leaves.

Ingredients:

• 1 Cup Coriander seeds
• 1 cup Tur dal
• 1/2 cup Pepper
• 10 nos Red chellies
• 1/2 cup Cumin seeds
• 2 Spikes Curry leaves

Method:

• Roast all ingredients slightly in the pan without oil.
• Then mix all and make rough powder in the mixie.