Rasam Varieties

Pepper Rasam

Soak and Grind Coarse
Dried Chillis
Pepper
Jeera
Tuvar Dhal
Curry Leaves

Soak Tamarind

To the Tamarind Water add salt and curry leaves and boil well.
Add the ground paste and simmer when it boils and foams.
Season with Musturd and Curry leaves.

JEERA RASAM

Soak and Grind

Dried Chillies
Pepper
Jeera
Tuvar Dhal
Curry Leaves
Dhaniya

Same as above procedure.

LEMON RASAM

Tuvar Dhal Extract
Grind :Green Chilies, Ginger and Tomato
Hing and Salt to taste

Boil all the above.
Remove from heat add Lemon juice
Season with musturd, Jeera , Hing and curry leaves Garnish with Cilantro.

Mysore Rasam

Fry and Grind in Ghee
Tuvar dhal
Dried Chilli
Pepper
Curry Leaves
Dhaniya
Hing

Soak Tamarind
To the extract add Tomatoes , Salt curry leaves and boil.
Add Tuvar dhal extract and boil well
Add ground paste and a little jaggery. Season with Mustard, Curry Leaves and Garnish with Cilantro.

Garlic Rasam

Same as above but grind with garlic and do not add Tuvar Dhal.

Tomato Rasam
Boil Tuvar Dhal

Soak Tamarind in Hot water
Grind to Smooth Paste cilantro, curry leaves and Tomatoes
Add paste To the extract and Rasam Powder Salt and Hing
Add the Dhal Extract and Season with Musturd seeds Jeera and Curry Leaves.