Simple Gottu Rasam

Properties

• It is very light
  
• Easily digestible
  
• Ideal for Agnimandhya (Poor digestion)
  
• Balances vata
  
• Increases pitta
  
• Relieves Anorexia
  
• It is an appetizer
  
  

Ingredients

Tamarind – 10 gm
Rock salt – to taste
Turmeric powder – 1 pinch
Pepper – 1 spoon
Cumin – 1 spoon
Ghee –1 spoon
Mustard – ½ spoon
Asafoetida – 2 pinch
Curry leaves – 1 sprig
Coriander leaves – few
Water – sufficient quantity

Preparation

1. Squeeze the tamarind in water.
   
2. Boil it on a low flame after adding rock salt and turmeric powder.
   
3. Fry some pepper and cumin seed.
   
4. Coarsely powder it.
   
5. Add this powder to the boiling tamarind water, after few minutes.
   
6. Remove from fire.
   
7. Add chopped curry leaves and coriander leaves.
   
8. Season with ghee, mustard seeds and asafoetida.
   
9. This can be served with rice and suitable side dish.
   
   

Garlic Rasam

Properties

• It is hot in potency
  
• Helps to eliminate the flatus and feces
  
• Relieves abdominal distension
  
• Improves the appetite and digestion
  
• Balances vata and kapha
  
• Increases pitta
  
• Detoxifies the system
  
• Reduces cholesterol and prevents heart disease
  
• Good for common cold and flu
  
  

Ingredients

Garlic – 30 cloves
Tomato – 2
Rock salt - to taste
Turmeric powder – 1 pinch
Rasam powder – 2 spoons
Thur dal – ½ cup
Ghee – 1 spoon
Mustard – 1 spoon
Cumin – 1 spoon
Asafetida – 2 pinch
Curry leaves – few coriander leaves
Water - sufficient quantity

Preparation

1. Squeeze the tamarind juice in water.
   
2. Add rock salt and a pinch of turmeric powder.
   
3. Now add diced tomatoes, peeled garlic cloves.
   
4. Add rasam powder*.
   
5. Boil till the tomatoes become soft.
   
6. Add cooked and mashed thur dal to it.
   
7. Bring it to boil for few seconds.
   
8. Season it with ghee, mustard, cumin and asafoetida.
   
9. Garnish it with curry leaves and coriander leaves.
   
   

* Preparation of rasam powder – equal quantities of pepper, cumin seeds, coriander seeds, ½ part of thur Dal roasted and finally powdered.

Sata Pushpa Rasam (dill seed soup)

Indications

• Body pain
  
• Joint pains
  
• Swelling
  
• Loss of appetite
  
• Worms
  
• Constipation
  
• Fever
  
• Produces perspiration
  
• Stomach disorders
  
  

Ingredients

Tamarind – 10 gm
Tomato – 1
Rock salt – to taste
Turmeric powder – 1 pinch
Pepper – 1 spoon
Dill seeds (shata pushpa) – 1 spoon
Ghee –1 spoon
Mustard – ½ spoon
Asafoetida – 2 pinch
Curry leaves – 1 sprig
Coriander leaves – few
Water – sufficient quantity

Preparation

1. Squeeze the tamarind in the water.
   
2. Add chopped tomatoes, rock salt and a pinch of turmeric powder to it and let it boil on a low flame.
   
3. Fry pepper and dill seeds in ghee.
   
4. Coarsely powder it.
   
5. Add this powder to the boiling tamarind water after few minutes.
   
6. Remove from fire.
   
7. Add chopped curry leaves and coriander leaves.
   
8. Season it with ghee, mustard seeds and asafoetida.
   
9. This may be served with rice and suitable side dish.
   
   

Kandanthippili Rasam

Properties

• It is a very good appetizer
  
• Digests the ama
  
• Increases the Agni
  
• Best in reliving the flatulence
  
• Balances vata and kapha
  
• Increases pitta
  

Indication

• Chronic fever
  
• Delayed menstruation
  
• Difficulty in delivery
  
• Loss of appetite
  
• Indigestion
  
• Constipation
  
• Stomach pain
  
• Dry piles
  
• Enlargement of abdomen
  
  

Ingredients

Tamarind – 10 gm
Tomato – 1
Rock salt – to taste
Turmeric powder – 1 pinch
Thoor dal – ¼ cup
Pepper – 1 spoon
Cumin seeds – 1 spoon
Long pepper roots – 5 gm
Ghee –1 spoon
Mustard – ½ spoon
Asafoetida – 2 pinch
Curry leaves – 1 sprig
Coriander leaves – few
Water – sufficient quantity

Preparation

1. Squeeze the tamarind in the water
   
2. Add chopped tomatoes, a pinch of turmeric powder and rock salt to it
   
3. Let it boil in low flame till the tomatoes becomes soft
   
4. Boil and mash the thoor dal separately
   
5. Fry pepper, long pepper roots and cumin in little ghee
   
6. Coarsely powder it
   
7. Add this powder to the boiling soup
   
8. Also add the mashed thoor dal
   
9. Let it boil for a few minutes
   
10. Take it away from fire
    
11. Add chopped curry leaves and coriander leaves
    
12. Season it with ghee, mustard seeds and asafoetida
    
13. This can be served with rice and suitable side dish
    
    

Pudina Rasam

Indications

• Anorexia
  
• Vomiting
  
• Manda Agni (Weak digestive power)
  
• Stomach disorders
  
• Cough
  
• Cold
  
• Liver disorders
  
• Gall bladder disorders
  
  

Ingredients

Tamarind – 10 gm
Tomato – 1
Rock salt – to taste
Thoor dal – ¼ cup
Pepper – 1 spoon
Cumin seeds – 1 spoon
Pudina – 5 gm
Onion – 1
Ghee –1 spoon
Mustard – ½ spoon
Asafoetida – 2 pinch
Curry leaves – 1 sprig
Coriander leaves – few
Water – sufficient quantity

Preparation

1. Squeeze the tamarind in water
   
2. Add chopped tomatoes and rock salt to it
   
3. Allow it to boil on a low flame till the tomatoes becomes soft
   
4. Boil and mash the thoor dal separately
   
5. Fry pepper, cumin in little ghee
   
6. Then fry pudina and onion in ghee separately
   
7. Coarsely grind it
   
8. Add this to the boiling soup
   
9. Add the smashed thoor dal also to it
   
10. Let it boil for few minutes
    
11. Remove from fire.
    
12. Add chopped curry leaves and coriander leaves.
    
13. Season it with ghee, mustard seeds and asafoetida
    
14. This can be served with rice and suitable side dish
    
    

Lemon Rasam

Properties

• Increases the appetite
  
• Balances all the three doshas
  
• It does not increase pitta like other varieties of rasam
  
• It is tasty
  
• Relieves nausea
  
• Improves appetite and taste
  
• Light to digest
  
  

Ingredients

Tomato – 1 fruit
Rock salt – to taste
Thoor dal – ¼ cup
Pepper – 1 spoon
Cumin seeds – 1 spoon
Turmeric – 1 pinch
Ghee –1 spoon
Mustard – ½ spoon
Asafoetida – 2 pinch
Curry leaves – 1 sprig
Coriander leaves – few
Lemon – 1 or two according to taste
Water – sufficient quantity

Preparation

1. Boil 3 cups of water
   
2. Add chopped tomatoes, a pinch of turmeric and rock salt to it
   
3. Let it boil in low flame till the tomatoes becomes soft
   
4. Boil and smash the thoor dal separately
   
5. Fry pepper, cumin in little ghee
   
6. Coarsely powder it
   
7. Add this powder to the boiling soup
   
8. Add the smashed thoor dal also to it
   
9. Let it boil for few minutes
   
10. Take it away from fire.
    
11. Add chopped curry leaves and coriander leaves.
    
12. Season it with ghee, mustard seeds and asafoetida
    
13. Squeeze the juice of a lemon in it and mix well
    
14. This can be served with rice and suitable side dish
    
    

Neem Flower Rasam

Properties

• It improves the taste
  
• Clears the tongue
  
• It is light to digest
  
• Improves the appetite and digestion
  
• Relieves intestinal worms
  
• Balances 3 doshas
  
• Good during fever
  
  

Ingredients

Tamarind – 10 gm
Rock salt – to taste
Turmeric powder – 1 pinch
Pepper – 1 spoon
Cumin – 1 spoon
Ghee –1 spoon
Mustard – ½ spoon
Asafoetida – 2 pinch
Dry neem flower – 1 spoon
Curry leaves – 1 sprig
Coriander leaves – few
Water – sufficient quantity

Preparation

1. Squeeze the tamarind in water
   
2. Boil it in a low flame with rock salt and turmeric powder
   
3. Fry little pepper and cumin seed
   
4. Coarsely powder it
   
5. Add this powder to the boiling tamarind water after few minutes.
   
6. Clean the neem leaves. Take away the twigs and small stones from it
   
7. Roast the neem leaves in ghee for a moment
   
8. Add it to the boiling rasam and let it boil for few seconds
   
9. Take it away from fire.
   
10. Add chopped curry leaves and coriander leaves.
    
11. Season it with ghee, mustard seeds and asafoetida
    
12. This can be served with rice and suitable side dish
    
    

1. Simple Gottu Rasam
2. Garlic Rasam
3. Sata Pushpa Rasam (Dill seed soup)
4. Kandanthippili Rasam
5. Pudina Rasam
6. Lemon Rasam
7. Neem Flower Rasam

Atirasam

Ingredients : 

Rice – ½ Kg

Jaggery – 300 gm

Ghee – 400 ml

Water – quantity sufficient  
 
 Method :
Soak the rice for half an hour. Wash it and spread it on a cloth to dry. When the rice is almost dry, powder it using a mixer. Sieve it well and keep aside. Add some water to the jaggery. Boil it to make thick syrup. To test the correct consistency of the syrup, drop a very small quantity of the syrup in water. It should solidify immediately. Mix the syrrup with the rice flour thoroughly. Leave the mixture for and 8 - 12 hours. Heat the ghee in a frying pan. Take a ball of the dough flatten it to make a round shape on a smooth plantain leaf. Fry it to golden brown evenly on both sides. Take it out and serve. 
 
Properties: 

• It is called 'Atirasam' as it is considered very tasty. (Ati - more, Rasa - taste) 
• Easy to digest
• Nourishing, strengthening and improves weight
• Balances vata and pitta
• Increases Kapha
• Suitable for children and adults
• Aphrodisiac
• It is a good diet for emaciation
   
  

1. Simple Gottu Rasam
2. Garlic Rasam
3. Sata Pushpa Rasam (Dill seed soup)
4. Kandanthippili Rasam
5. Pudina Rasam
6. Lemon Rasam
7. Neem Flower Rasam