Day 1 of the blogging marathon with theme ‘Rasam”. Rasam is common in South Indian meals and is usually the second course of a 3 course meal. Most households stick with one or two varieties of the same. My mom makes just one variety using the rasam powder that I recently posted. I picked this theme to explore various varieties and also because K and my son loves rasam. It was quite hard to come up with 7 different types given that I had already posted 3 varieties. Hope you will enjoy the rasam varieties as much as we did. Off to the recipe.

Another look.

Ingredients – For Masala
1 tsp urad dal (Ulutham paruppu)
1/2 tsp channa dal (Kadala Paruppu)
1/2 tsp peppercorns
2 red chillies
1 tsp cumin seeds (Jeeragam)

Ingredients – Rasam
2 tbsp toor dal cooked (Thuvaram Paruppu)
2 tomatoes (1 cup chopped)
2.5 cups water
Salt
1/2 tsp oil
1/2 tsp mustard seeds
2 green chillies
Curry leaves and coriander leaves

Method
Cook the toor dal and keep aside.

Dry roast the ingredients for masala. (Do not roast the cumin seeds.)

Take in a coffee grinder or blender and powder. Keep aside.

Take water and tomato pieces in a vessel.

Add cooked dal and salt and bring to a boil.

Boil for about 5 minutes.

Add the masala.

Simmer for 5 minutes.

Heat about 1/2 tsp of oil and splutter mustard seeds. Add green chillies and curry leaves.

Add the tadka to the rasam.

Add coriander leaves.