Plain Rasam/Saaru with lemon

Plain Rasam/Teli Saaru/Saatand with lemon

Ingredients:

• 1/2 cup thoor dhal
• 1 tbs grated ginger
• 4 green slit chilies
• 1/2 lemon freshly squeezed juice
• 1 tsp of salt

Garnishing ingredients:

• 1 tsp of mustard seeds
• 1 tbs of oil or ghee
• 1/8 tsp hingh(optional)
• 1/8 tsp turmeric(optional)
• 1/8 cup chopped cilantro
• few curry leaves

Method:

Saaru/Rasam

Pressure cook the dhal, ginger and the chilies in about 2 cups of water. Remove the cooked dhal from the pressure and pour it into a pot.  Dilute as needed and bring it to a boil on medium heat. Add the salt and turn off the heat. Then add the lemon juice and mix well.

 

Garnish:
To garnish, heat the oil in a small spatula(or a pan), splatter mustard seeds, add hingh and turmeric. Pour the contents to the pot. Add curry leaves or the chopped cilantro for flavouring.

Cooking Tips:

You can cook dhal on stove top till it is thoroughly cooked. Use more or less water depending on your taste. Alter the amount of salt, and lemon juice as per your taste.

Serving tips:

Serve hot rasam with rice or serve as soup.

 

 

Whole Dry Beans or Sprouted Beans Saaru

Whole Dry Beans or Sprouted Beans Saaru

Ingredients:

• Reserved water from the cooked dry beans (moong, pinto, garbanzo, kidney beans, ಹುರಳಿ  ಕಾಳು, any sprouted beans)
• 1 tsp salt

Variety 1

• 1 tsp of Rasam powder (MTR, home made or any brand)
• 1/2 tsp of tamarind paste (from any brand jar)

Variety 2

• 4 green slit chilies
• 1/2 lemon freshly squeezed juice
• 1/8 tsp grated ginger (optional)

Garnishing ingredients:

• 1 tsp of mustard seeds 
• 1/8 tsp turmeric(optional)
• 1/8 tsp hingh(optional)
• 1 tsp of oil or ghee
• 1/8th cup of chopped cilantro or curry leaves
• few curry leaves (optional)

To Sprout Beans:

Soak maybe 1 cup of any combination beans for 6 to 8 hours.  Drain all the water, and tie the drained beans in a cheese cloth (or a thin cotton towel) and place a heavy object on it over night. By morning it would have sprouted. Or else hang tied cheese cloth with the beans dangling overnight to sprout the beans.

Cook the sprouted beans (or can use pre-soaked beans without sprouting) thoroughly in plenty of water. Decant and reserve the water to make rasam. The cooked beans can be used in salads or huli.

Method

Variety 1
Boil the reserved water. The reserved water is pretty thick and dark in color. Dilute as needed, add salt rasam powder, tamarind and bring to a boil. The rasam content should be about 2 cups.

Variety 2

Boil the reserved water. The reserved water is pretty thick and dark in color. Dilute as needed, add ginger, green chilies, salt and bring to a boil. Turn off the heat and mix in the lemon juice.The rasam content should be about 2 cups.

Garnish:

Heat oil/ghee and splatter the mustard seeds. Add turmeric and hingh. Pour the garnish into the the rasam. Add chopped cilantro and or curry leaves for a distinctive flavoring.

Serving Tips: 

Serve hot with rice or as a hot spicy soup.

Didir/Quick Goddu Saaru

Didir/Quick Goddu Saaru

Ingredients:

• 1 1/2 tsp of rasam powder(sarina pudi, malagapudi) or 2 slit green chilies
• 1/2 tsp of tamarind paste or  marble sized natural tamarind
• 1 tsp of salt
• 1 tbs of powdered jaggery

Garnishing ingredients:

• 1 tsp of mustard seeds
• 1 tbs of oil or ghee
• pinch of turmeric (optional)
• pinch of hingh (optional)
• few curry leaves
• chopped cilantro(optional)

Method:

Add tamarind to 2 cups of water and bring it to a boil in a small vessel. Instead of tamarind paste, you can soak natural tamarind (small marble sized) in 1/2 a cup of water for a few minutes. Squeeze the tamarind juice out and use it in the preparation. Throw the squeezed rind out.

Add salt, rasam powder or the chillies and jaggery to the vessel and boil to make sure the jaggery is all melted. Turn off the heat.

Garnish:

To garnish, heat the ghee in a small spatula(or a pan), splatter mustard seeds, add hingh and turmeric. Pour the contents to the pot. Add curry leaves and or the chopped cilantro for flavouring.

Cooking Tips:

Adjust the amount of salt, tamarind and rasam powder/chillies as per your taste.

Serving tips:

Serve hot rasam with rice or serve as soup.

Moong Dhal Didir Saaru

Moong Dhal/Haesaru Bele Didir Saaru

Ingredients:

• 1/2 cup of moong dhal (haesaru bele)
• 4 green slit chilies
• 1 tsp salt

  

  Didir Saaru

  

Garnish:

• 1 tsp of mustard seeds (optional)
• 1 tsp of cumin seeds(jeera)
• 1/2 tsp of whole black pepper
• 1 tsp of urad dhal
• 1/8 cup diced cilantro
• few curry leaves (optional)
• pinch of turmeric(optional)
• pinch of hingh(optional)
• 1 tbs ghee or oil

Method:

In a small pot cook the dhal  and the chilies on medium heat in about 3 cups of water. To reduce the cooking foam from spilling over, place a spatula in the pot. Cook till the dhal is soft and mushy and then add salt. Turn off the heat.

Garnishing:
To garnish, heat the ghee in a small spatula(or a pan), splatter mustard seeds (or skip this step), add urad dhal, cumin seeds, peppers, hingh and turmeric. Let the dhal brown a little. Pour the contents to the pot. Add cilantro and curry leaves for flavouring.

Cooking tips:

Vary the amount of salt per your taste. Can also add saute onions for a different variation.

Serving tips:

Serve hot with rice and a piece of lemon on the side.

Plain Rasam/Teli Saaru/Saatand

Raw

Plain Rasam/Teli Saaru/Saatand

Ingredients:

• 1/2 cup thoor dhal
• 1 1/2 tsp of rasam powder(sarina pudi, malagapudi)
• 1/2 tsp of tamerind paste
• 1 tsp of salt
• 1 ripe tomato diced

Garnishing ingredients:

• 1 tsp of mustard seeds
• 1 tbs of oil or ghee
• pinch of hingh(optional)
• pinch of hingh (optional)
• few curry leaves or chopped cilantro(optional)

Method:

Saaru/Rasam

Cook thoor dhal in a pot with plenty of water(about 2 cups) on medium heat. To reduce the cooking foam from spilling over, place a spatula in the pot. When the dhal is 3/4 cooked add the tomato. Cook till the dhal is cooked well. The dhal is usually mushed and the tomato should be soft and wilted. Add the salt, rasam powder and tamerind to the pot and let it boil for a minute . Turn off the heat.

Garnish:

To garnish, heat the oil in a small spatula(or a pan), splatter mustard seeds, add hingh and turmeric. Pour the contents to the pot. Add curry leaves or the chopped cilantro for flavouring.

Cooking Tips:

Use less water or more water depending on your taste. Alter the amount of salt, tamerind and rasam powder as per your taste.


Serving tips:
Serve hot rasam with rice or serve as soup.