Indian Style Chickpea Water Gravy Recipe | Bassaru Recipe | Karnataka Specials

   Bassaru - is an Indian style chickpea cooked water gravy also called rasam.This is being prepared/cooked in especially northern parts of  Karnataka as an accompaniment for ragi mudde and also for idli or plain rice.Famous combination for this recipe is palya.Palya is nothing but a dry curry/sundal with the lentil which we used to get the water from. So we are not wasting anything and also getting all the nutrition from the lentil.

Okra Rasam | Bendakayi Neeru Saaru | Vendakkai Thanni Kuzhambu

    Okra Rasam - a fancy name for bendakayi neeru saaru.'Saaru' is a Kannada name for rasam. Rasam is  basically a thin, tangy, watery soup made in southern India with or without dal which pairs well with plain hot white rice.Sometimes may be thick depends on the ground ingredients.There are so many varieties of rasam like kollu, tamarind, tomato , pineapple , lemon etc. In all varieties, the basic ingredients remain the same while the main ingredient differs.

Rasam Vada | South Indian Vadai

     Rasam Vada a tasty variation to regular vadai.Obviously it is vada in rasam.Rasam is a thin soup made with or without lentils along with spice powder/mix.There are so many variations to rasam like lemon rasam,puli rasam,tomato rasam,pineapple rasam,kollu rasam.

Rasam Recipe With Tamarind | Puli Rasam

    Rasam is not the toughest recipe for any South Indian.Rasam actually is a light soup good for cleaning the stomach and is good during cold and cough.When there is a feast prepared for any festival or marriage ,rasam plays an important role like yogurt do.Also when there is non-veg preparation rasam is prepared to make the meat digestion easy.

Kollu Rasam/Horsegram Soup/Diet Recipe

                Kollu is one among the grains which is very healthy and good for people with overweight.There is a saying in Tamil "koluthavanuku kollu " that means If you are fat then horse gram is for you.So this rasam helps you in losing weight /cholesterol.
                I recently visited India and got a whole kg of horse gram.So I thought of making our favorite rasam.I thought of adding this healthy horse gram to our favorite rasam.I boiled horse gram and filtered the water then followed the same procedure for making.I used the cooked kollu for making chutney.The rasam tasted awesome.You can make rasam in so many varieties.Mentioned are the methods.

Variations:

• Add boiled Dal(paruppu) to make it Dal rasam
• Add boiled tomato to make it tomato horse gram rasam
• Add Rasam powder to make it instant horse gram rasam
• Even you can powder the horse gram and add it along with black pepper and cumin.

 Before going to the recipe
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Preparation Time:20 min(pressure cooking)
Cooking time:15-20 min
Serves:2-3

Special lunch/Puthandu special/Simple Southindian thali

"Puthandu" is a tamil word for new year .Its very special to everybody in tamilnadu and for tamilians who live in all parts of world .In new year we visit temple and wear new clothes and wish our neighbours and friends a very good year ahead.First month of new year is "chitirai".This is the starting of festival season and holiday season too .So enjoy this holiday and new year and wish everybody the same .
Another speciality is we share the new year with our neighbour state kerela which is  called gods own country.Full of greenaries and abundance of coconut trees makes this state get its name i guess.While i was working i stayed really close to one iyyapan temple where they celebrate vishu and onam in a grand manner .I love their saree,food ,santhanam a lot .

This lunch we did it for our sunday brunch and enjoyed a lot .Have a  food  feast on this new year .I will do seperate post on potato masala afterwards .

• Lemon rasam
• fenugreekleaves sambhar
• Papad
• Potato masala
• RawBanana fry(valaikai podimas)
• Rice 
• Curd
• Phulkha

Valaikai podimas :

Cooking time:25 min
Serves:2-3

Ingredients:

• 2 banana
• 2 green chilies
• salt as per taste

To temper:

• 2 tsp oil
• 1 tsp mustard seeds
• 1/2 tsp urad dal

Method:

• Wash and cut each of the banana in to two .

• Boil the bananas by immersing in  water with 1/2 tsp salt until it becomes tender(takes about 10 minutes).

• Peel the skin of the banana and cut them.

• Temper the oil with urad dal ,mustard seeds,green chilies and curry leaves.
• Wait for the mustard seeds to splutter.

• Add the chopped bananas and little salt water(already we added salt so little less salt do good) 

• Cover it with lid and let it cook for 10 minutes .
• Serve it with sambhar rice,rasam rice.

Note:

• You can add some grated coconut at the end (i didnt add it)
• You can peel the skin of the banana if its cooked thoroughly .
• If you cannot peel the skin then you have to cook them again.
• You have to cook the sliced bananas second time as i mentioned otherwise  it will be very dry .
• You can grate the bananas instead of cutting them in that case just finish off with some water added, no need to cook for 10 more minutes again .

Lemon rasam:

Cooking time:15+15 min
Serves:2-3

Ingredients :

• 3 -4 tbsp toor dal/tuvaram paruppu (pressure cooked)
• rasam powder (1 1/2 tsp)
• 1 small tomato
• 1 garlic
• 1 red chili
• turmeric
• salt as per taste
• 1 tsp oil for tempering
• 1 /2 lemon (around 1 tbsp)

To temper:

• pinch of hing
• curry leaves few 
• 1/2 tsp mustard seeds/kadugu
• 1/2 tsp cumin seeds/jeera/jeeragam

To garnish:

• Few corinader leaves/kothamalli

Method:

• Pressure cook the toor dal with turmeric ,garlic until mushy along with sliced tomatoes 
• Add rasam powder and required salt .
• Heat the tava and temper it with mustard and cumin seeds.
• Add curry leaves and hing.
• Add the rasam water mix to it .
• Cook it in low flame until it boils (takes around 10 minutes)
• Garnish it with coriander leaves.
• Keep it covered until you serve .

Note:

• For instant rasam powder: dry roast 1 red chili ,1/2 tsp black pepper.1/2 tsp corainder seeds,1/2 tsp cumin seeds and grind it .
• You can omit the toor dal if you are in a hurry but adjust the heat and sourness accordingly .
• Rasam always needs  a little kick of salt but this lemon rasam requires less salt compared to other rasams according to me .
• You can skip curry leaves and coriander leaves if you dont have it .But adding them will give a wonderful aroma and nice flavour to the rasam.

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Rasam Recipe/Tomato Rasam

      Tomato Rasam is a flavourful soup with tomatoes ,spices,tamarind cooked in low flame.There are many rasam recipe variations like puli (tamarind) rasam,lemon rasam,paruppu(lentils) rasam,pineapple rasam,Kollu(horsegram) rasam,Tomato rasam.
     Among all of the above i do only 2-3 rasam recipe variation.Rasam especially served for breastfeeding mothers and toddlers..I sometimes avoid tamarind and use lemon/lime instead.Whenever there is non-veg items in home my mom defenitely makes this Tomato rasam.
    This Tomato Rasam has pepper which aids digestion ,Jeera  which soothes stomach....But whatever variety of rasam you prepare it is very very light .
    You can use rasam powder which is more easier when you are in a hurry preparing meals for lunch box.But instant rasam is more handy when you don't have rasam powder .

Preparation time:5 min
Cooking time:10 min
Serves:2-3

PineApple Rasam

Rasam is a watery soup served as an appetizer. In South India people eat Rasam Sadham as second course for lunch. I usually make Rasam once a week.

In Regular Rasam Tamarind is used to provide the tangy taste. This recipe uses pineapple instead
of  tamarind. It reminds me of the sweet and sour dishes that you get in Chinese restaurants.

This week I brought a pineapple, and had some of it left over. I thought I would make Pineapple Rasam today. In Chettinad Marriages Pineapple Rasam is served as a special dish. Its a tasty variation to regular Rasam.

Preparation time:10 min

Cooking time:10 min

Serves:2