Kottu Rasam | Plain Simple Rasam | Third Method

This recipe is another from Meenakshi Ammal’s books Cook and See. It is a plain rasam, very simple and quick to make as it does not contain any significant amount of toor dal. She has three methods for making this rasam, each one treats the 1 teaspoon of toor dal that it does contain, in a different way. This is Method 3. Method 1 is here, and Method 2 is here. They are all very similar, but the taste and texture difference is subtle but noticeable.

This rasam may be simple and quick but it does not lose anything in flavour. It is amazing – tangy, spicy, and the taste of coriander complimenting the rasam. Make double the recipe, you might need seconds.

Just a note on Rasam powder – if you are going to make your rasam powder fresh for this recipe, make one without much toor dal. But, really, if you have some already made or purchased, it will still work well, so use whichever type you have. Even Sambar Powder will be Ok.

Are you interested in other Rasams? Try Mysore Rasam, Tomato Lentil Rasam, Tulsi Rasam, Cumquat Rasam, and Pepper Rasam.

You might also be interested in the following articles:

Our simply explore all of our Rasam recipes. Our Indian recipes are here and Indian Essentials here. Or take some time to browse our Late Spring recipes.

Continue reading “Kottu Rasam | Plain Simple Rasam | Third Method”

Kottu Rasam

This is a recipe for a plain rasam, very simple and quick to make as it does not contain any significant amount of dal or vegetable. This type of plain rasam is characterised by being made from water, tamarind and spices.

The recipe is another from Meenakshi Ammal’s books Cook and See and she has three methods for making this rasam – each one treats the one teaspoon of toor dal that contains, in a different way. I have detailed Method 1, and this is Method 2. (Method 3 is included in the Recipe Notes at the end of Method 1.)

You might like to read about rasam powder. Rasam powders vary as much as rasam recipes themselves. It is interesting to note that most recipes that specify rasam powder (rather than individual spices) are not clear about the type of  rasam powder to be used. For example, if your intention is to make a plain rasam without toor dal, Meenakshi Ammal recommends using a mix that does not contain large amounts of toor dal.  That is the case with this rasam. So if you are going to make your powder fresh for this recipe, choose one without much toor dal. But, really, if you have some already made or purchased, it will still work really well, so use whichever type you have. Even Sambar Powder will be Ok.

If you are new to Indian cooking, you might like to read about the difference between rasam and sambar. And find out how to make Rasam Powder.

Similar recipes include Garlic Rasam, Kottu Rasam (3rd  version), Cumin Seed and Pepper Rasam, Spicy Tomato and Dal Rasam, Cumquat Rasam, Tulsi Rasam, Kottu Rasam, and Tomato Rasam.

Explore all of our Rasam recipes. All of our Indian recipes are here and Indian Essentials here. Or take some time to browse our easy Mid Winter recipes.

Continue reading “Kottu Rasam”

Kottu Rasam | Plain Simple Rasam | First Method

There is nothing plain about this dish. Rasam heaven.

This recipe is another from Meenakshi Ammal’s books Cook and See. It is a plain rasam, very simple and quick to make as it does not contain any significant amount of dal. She has three methods for making this rasam, each one treats the teaspoon of toor dal that it does contain, in a different way. This is Method 1, Method 2 is here, and I’ve included the other method in the Recipe Notes at the end of the recipe (and it is also here).

Rasam powders vary as much as rasam recipes themselves. It is interesting that rasam recipes that use a pre-ground rasam powder (rather than individual spices) don’t specify the type of rasam powder to be used in the recipe. For example, if you are wanting to make a plain rasam without toor dal, Meenakshi Ammal recommends selecting a powder that does not contain large amounts of toor dal.  That is the case with this rasam. So if you are going to make your rasam powder fresh for this recipe, choose one without much toor dal. But, really, if you have some already made or purchased, it will still work really well, so use whichever type you have. Even Sambar Powder will be Ok.

Are you interested in other Rasams? Try  Kottu Rasam (3rd  version), Mysore Rasam, Tomato Lentil Rasam, Garlic Rasam, and Plain Dal Rasam.

You might also be interested in the following articles:

Our simply explore all of our Rasam recipes. Our Indian recipes are here. Or take some time to browse our Late Summer recipes.

Continue reading “Kottu Rasam | Plain Simple Rasam | First Method”