Posts filed under ‘Rasam / Sambar’

Andhra rasam


Toor dal : 1 cup
Tamarind : small lemon size( To prepare fresh juice )
Tomatoes : 4 medium size
Vegetable oil : 1 table spoon
Jaggery : 1 tablespoon
Salt to taste
Ghee ; 1 teaspoon
Turmeric : A pinch
For popu :
Mustard seeds ; 1/4 tsp
Cumin seeds : 1/4 tsp
Curry leaves : few
Cilantro : 1/2 bunch


To grind :

Methi seeds : 1 tsp
Chana dal : 1 tsp
Urad dal : 1 tsp
Red chilli : 8
Coriander seeds ; 1 tsp
Cumin seeds : 1 tsp
Dry coconut powder : 1 table spoon
Black pepper ground : 1/2 tsp
Hing : A pinch


1 . Take one cup washed toor dal add 2 1/2 cups of water in a pressure cooker, put the lid. Cook it up to 4 to 5 whistles. After cooling it, mash toor dal to make smooth paste with an immersion blender or wood masher (pappu guthi )

2 .Roast methi seeds, chana dal, urad dal, red chilli, coriander seeds cumin seeds, black pepper, on saute pan,add dry coconut powder, hing ( Inguva) and grind in to smooth powder. This masala powder preserve up to one month.

3 . Boil tomato pieces up to 5 to 10 minutes, keep it aside for cooling. After cooling mash it.

4 . Heat oil in a wide bowl, once the oil is hot, add broken red chilli, mustard seeds, cumin seeds and let it to crackle, add tamarind juice, tomato juice, mashed toor dal, turmeric, jaggery, salt, 2 table spoons prepared masala powder,and add enough water,cover with lid. Boil rasam for 8 to 10 minutes add ghee, cilantro and curry leaves. Turn off the heat.

Serve hot with rice.


April 30, 2008 at 5:07 am Leave a comment

Tomato rasam


Tomato: 1 cup (pieces)
Mashed toor dal : 1 table spoon
Tamarind : 3 flacks
Rasam powder : 1 teaspoon
Red chilli powder: A pinch
Water : 3 1/2 Cups
popu:Vegetable oil : 2 tsp
Red chilli : 2
Mustard seeds, cumin seeds and curry leaves: each few.


Heat oil in a bowl. Add broken red chilli, mustard seeds, cumin seeds and curry leaves. Once they pop add ginger garlic paste. When they turn light golden color, add tomato pieces, tamarind juice and turmeric. Fry for a minute. Cook on medium flame for few more minutes until the pieces are soft. Add water and mashed toor dal, rasam powder and cilantro leaves. Mix well and cover the lid, cook under low flame for about 10 minutes. turn off the heat.

This rasam goes well with rice.

February 18, 2008 at 7:14 pm 1 comment



Toor dal : 1 cup
Beat root : 1/2 cup (optional)
Carrot : 1 cup
Radish (mullangi) : 1 cup (optional)
Tomato :1/2 cup ,drum sticks:1/cup.
Onion :1/2 cup (cut into small pieces)
Tamarind : 10 or 12 flakes (Big lemon size)
Turmeric : pinch
Sambar powder : 2 tea spoons
Salt to taste
Red chilli powder :pinch of

For popu :
Vegetable oil :1 table spoon
Red chilli : 3
Cumin seeds, mustard seeds,Curry leaves and coriander leaves.


(1) Take washed toor dal in a pressure cooker. Add 2 cups of water and put the lid. Cook for four whistles. After cooling mash dal to make smooth paste with an immersion blender or wood masher (pappu guthi).

2. Peel and cut carrots, beats, mullangi into thin two inch length pieces. Cut Tomato and onion into small pieces.

For popu

Heat oil in a big vessel over medium heat. When the oil is hot add red chilli, cumin seeds and mustard seeds. Once they pop add curry leaves and toast to pale gold color. Then add ginger garlic (crushed), hing and onions and saute to soft. Add carrots, beats, Mullangi and tomatoes and stir it. Saute for about ten minutes. Then add turmeric, salt, red chilli powder , sambar masala, jaggery , tamarind pulp (pulusu) and cook and mashed dal along with four to five cups of water. Mix it well . Reduce the flame, simmer up to ten minutes until the vegetable slices are tender. Turn off flame.

Garnish with coriander leaves.

Serve with hot rice. It goes well with vada, dosa and idli.

February 1, 2008 at 6:11 am 1 comment


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