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Sambhar And Rasam Varieties
Rasam Varieties
Ingredients
Thuvar Dhall 2 Cup
Red chilles 3
Green Chilles 3
Methi 1/4 t.spoon
Sambhar powder 1 t.spoon
Curry leaves a few
Hing a small pinch
Salt 1 t.spoon (or to taste)
Cooking Oil 2 t.spoons
Mustard 1/2 t.spoon
Turmeric 1/4 t.spoon
Tamarind paste 2 t.spoons
Vegetables: Drumstick/Green Pepper/Eggplant/Okra Washed and diced
Method
Cook Thuvar dhall and turmeric with extra water and separate the two, and keep them aside. Cook the vegetables in thuvar dhall water, and add turmeric and salt to this. After this is cooked, add tamarind paste. Heat some oil in a pan, splutter mustard, then add methi, red chillies, green chillies, curry leaves, hing, turmeric, and sambhar powder and keep frying for a few minutes. Add this to the boiling vegetables. Add the thuvar dhall and let it cook for a few more minutes.
Ingredients
Thuvar dhall 1 cup
Coriander seeds (Dhania) 3 t.spoons
Channa dhall 2 t.spoons
Red chillis 6
Methi 1/4 spoon
Onion 2 small chopped
Tomato 1
Tamarind paste 2 t.spoons
Grated coconut 3 t.spoons
Green chilles 4
Turmeric 1/4 t.spoon
Cilantro a small bunch washed and finely chopped
Curry leaves a few
Mutard 1/2 t.spoon
Cooking Oil 2 t.spoons
Salt 1 t.spoon (or to taste)
Method
Cook Thuvar dhall and turmeric with extra water and separate the two, and keep them aside. Fry channa dhall, red chillies, dhania, methi, and little onion. Grind this mixture with tomato and coconut. Fry onions and green chillis in a pan for a few minutes, and cook this in the thuvar dhall water with salt. After it is cooked, add tamarind paste and cook for a few minutes, and finally add the masala. After this is cooked add the cooked thuvar dhall. Heat little oil in a pan, splutter mustard, and add this to the sambhar. Garnish with cilantro and curry leaves.
Ingredients
Thuvar dhall 1 cup
Channa dhall 4 t.spoons
Red chilles 12
Tamrind Paste/Tamarind water
Cooking Oil 2 t.spoons
Pepper 1 t.spoon
Cumin seeds 1 t.spoon
Methi 3/4 t. spoon
Turmeric 1/4 t.spoon
Hing a small pinch
Salt 1 t.spoon (or to taste)
Method
Rinse and soak thuvar dhall and channa dhall for two hours in water.
Soak 6 red chillies, 1 t.spoon salt, and hing in some water.
Grind the above two into a thick paste.
Add pepper, cumin seeds, and curry leaves to this.
Fry methi, 6 red chillies, and hing in little oil, and wet grindthe above mixture.
Boil enough water with tamarind paste, salt and turmeric so that you can add the balls made out of thuvar dhall paste.
Add the methi mixture paste and boil this until the flavour comes out.
Make small balls out the thuvar dhall paste and add this to the boiling sambhar.
Cook for a few minutes and garnish with curry leaves.
Ingredients
Channa dhall 2 t.spoons
Red chilles 4
Green chilles 2
Methi 1/2 t.spoon
Hing ame coconut small pinch
Coconut 4 t.spoons
Coconut oil 1 t.spoon (optional)
Butter milk 4 cups
Turmeric 1/4 t.spoon
Mustard 1/4 t.spoon
Salt 1 t.spoon (or to taste)
Curry leaves a few
Cilantro a small bunch washed and finely chopped
Vegetables - White pumpkin 1-2 inches chopped length wise, or
Okra washed
Method
Fry channa dhall, red chilles, methi, hing and green chilles in little oil.
Grind this mixture with coconut and little salt in butter milk.
Heat some coconut oil, splutter mustard, then add curry leaves, little hing, salt, turmeric and the vegetables, and fry this for a few minutes.
Now add the ground paste and the remaining butter milk to the above and bring this to a boil.
Boil this just for a few minutes. Garnish with cilantro.
Ingredients
Thuvar dhall 2 t.spoon
Rice 1 t.spoon
Urad dhall 1 t.spoon
Methi 1/2 t.spoon
Red chilles 3
Green chilles 2
Coconut 4 t.spoon
Coconut oil 1 t.spoon (optional)
Butter milk 4 cups
Turmeric 1/4 t.spoon
Mustard 1/4 t.spoon
Salt 1 t.spoon (or to taste)
Curry leaves a few
Cilantro a small bunch washed and finely chopped
Vegetables - White pumpkin 1-2 inches chopped length wise, or
Okra washed
Method
Soak thuvar dhall and rice in little water.
Fry urad dhall, methi, red chilles and green chilles in coconut oil.
Grind this mixture with the soaked dhall, coconut and little salt in butter milk.
Heat some coconut oil, splutter mustard, then add curry leaves, little hing, salt, turmeric and the vegetables and fry this for a few minutes.
Add the ground paste and the remaining butter milk, to the above and bring this to a boil.
Boil this just for a few minutes. Garnish with cilantro.
Ingredients
Cumin seeds 1 t.spoon
Red chilles 4
Rice flour 1/2 t.spoon
Coconut 4 t.spoon
Coconut oil 1 t.spoon (optional)
Butter milk 4 cups
Turmeric 1/4 t.spoon
Mustard 1/4 t.spoon
Salt 1 t.spoon (or to taste)
Curry leaves a few
Cilantro a small bunch washed and finely chopped
Vegetables - White pumpkin 1-2 inches chopped length wise, or
Okra
Method
Wet grind cumin seeds, red chilles, rice flour, coconut, and little salt in butter milk.
Heat some coconut oil, splutter mustard, then add curry leaves, little hing, salt, turmeric, and the vegetables, and fry this for a few minutes.
Now add the ground paste and the remaining butter milk to the above and bring this to a boil.
Boil this just for a few minutes and Garnish with cilantro.
Ingredients
Pepper 3/4 t.spoon
Urad dhall 3 t.spoon
Thuvar dhall 1 t.spoon
Red chilles 2
Tamarind paste 3 t.spoon or water extracted from 1
lemon size tamarind
Curry leaves a few
Hing a small pinch
Salt 1 t.spoon (or to taste)
Turmeric 1/4 t.spoon
Mantha-kalika seeds (optional)
Rice flour 1/2 t.spoon
Cooking oil 2 t.spoons
Ghee 1 t.spoon
Method
Fry pepper, urad dhall, thuvar dhall, red chilles, hing and curry leaves in oil, and grind finely.
Boil 3 cups of water and add tamarind paste, salt and turmeric to this.
After boiling, add the above ground masala and cook for 10 minutes, until the flavour comes out.
Mix rice flour in little water and add this to the sambhar.
Heatsome ghee, splutter mustard, mantha-kalika seeds, then add curry leaves, and add this to the sambhar.
Thuvar dhall 2 t.spoon
Channa dhall 2 t.spoon
Methi 1/2 t.spoon
Mustard 1/2 t.spoon
Red chilles 4
Hing a small pinch
Turmeric 1/4 t.spoon
Sambhar powder 1/2 t.spoon
Tamrarind paste 1 t.spoon
Seseame oil 5 t.spoons
Salt 1 t.spoon (or to taste)
Vegetables - Okra/Eggplant/Onions washed and diced
Curry leaves a few
Method
Heat some seseame oil in a pan, splutter mustard, then add thuvar dhall, channa dhall, methi, red chilles, hing, curry leaves, and vegetables and fry this for a few minutes. Now add turmeric, salt, and sambhar powder to this.
Saute for a few minutes, then add 2-4 cups of tamarind water, and bring this to a boil.
Ingredients
Curry leaves 1 cup
Tamarind paste 1.5 t.spoons
Red chillies 6
Urad dhall 2 t.spoons
Mustard 1/4 t.spoon
Hing a small pinch
Salt 1.5 t.spoons
Cooking Oil 1 t.spoon
Method
Fry urad dhall, red chillies and hing in oil. Wet grind the above mixture with curry leaves, tamarind paste, and salt.
Boil the above with 2-4 cups of water.
Heat some oil in a pan, splutter mustard and add this to the sambhar.
Spinach 1 bunch washed and finely chopped
Thuvar dhall 1/2 cup
Red chillies 4
Green chillies 4
Tamarind paste 1/2 t.spoon
Sambhar powder 1/2 t.spoon
Mustard 1/4 t.spoon
Hing a small pinch
Salt 1 t.spoon (or to taste)
Cooking Oil 2 t.spoon
Curry leaves a few
Method
Cook thuvar dhall and keep it aside.
Boil spinach with little water, and some salt.
Heat some oil in a pan, splutter mustard, then add hing, red chillies, green chilles, curry leaves and sambhar powder and fry for a few minutes.
Now add this to the boiling spinach, and add tamarind paste and let it cook for a few minutes.
Now add the cooked thuvar dhall.
Let it cook until the flavour comes out.
Ingredients
Spinach 1 bunch washed and finely chopped
Buttermilk 2-3 cups
Cumin seeds 1/2 t.spoon
Coconut 3 t.spoons
Green chilles 2
Red chilli 1
Mustard 1/4 t.spoon
Hing a small pinch
Salt 1 t.spoon (or to taste)
Cooking Oil 1/2 t.spoon
Method
Boil spinach with little water, and some salt.
Wet grind coconut, cumin seeds, and green chillies and mix it with the boiled spinach.
Add buttermilk to above and let it boil for a few minutes.
Heat some oil in a pan, splutter mustard, then add hing, and red chilli and add this to the above.
Ingredients
Okra (Vendakai) 1 pound
Eggplant 1 medium sized
Thuvar dhall 1/2 cup
Red chillies 4
Green chillies 4
Tamarind paste 1/2 t.spoon
Sambhar powder 1/2 t.spoon
Mustard 1/4 t.spoon
Hing a small pinch
Turmeric 1/4 t.spoon
Salt 1 t.spoon (or to taste)
Cooking Oil 2 t.spoon
Curry leaves a few
Cilantro a small bunch washed and finely chopped
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Method
Cook thuvar dhall with 2 cup of water and keep it aside. Chop okra and eggplant finely.
Heat some oil, splutter mustard, then add hing, red chillies, green chilles, curry leaves and vegetables and fry it for a few minutes.
Add tamarind paste, salt, turmeric, and 2 cups of water to this, and let it cook for sometime.
Now add sambhar powder to this, and let it cook for a few more minutes.
Finally add thuvar dhall and cook for a few minutes. Garnish with chopped cilantro.
Ingredients
Eggplant/Brinjal 1 big washed and diced 1"
Thuvar dall 1 cup
Corriander seeds 4 t.spoons
Red chillies 6-8
Channa dhall 2 t.spoons
Hing a small pinch
Coconut grated 3 t.spoons
Tamarind paste/extract 1 t.spoon
Turmeric 1/4 t.spoon
Mustard 1/2 t.spoon
Urad dhall 1/2 t.spoon
Curry leaves a few
Cooking oil 4 t.spoons
Salt 1 t.spoon (or to taste)
Method
Cook thuvar dhall in 2.5 cups of water and keep it aside.
Fry corriander seeds, red chillies, channa dhall, and hing in 2 T.spoons of oil and wet gring the above mixture with coconut.
Fry eggplant in 2 t.spoons of oil until the eggplant becomes soft. Now add turmeric, salt, and 2 cups of tamarind extract to this and let it cook for a few minutes. Now add the ground masala, and let it cook for 10 minutes, and then add the cooked thuvar dhall, and let it cook for another 5-10 minutes.
Heat some oil, splutter mustard, then add hing, urad dhall, and curry leaves and add this to the rasavangi.
Ingredients
Thuvar dhall or Moong dhall 1 cup
Tomatoes 4
Green chillies 6
Red chilles 2
Sambhar powder 1/2 t.spoon
Hing a small pinch
Mustard 1/4 t. spoon
Turmeric 1/4 t.spoon
Lemon 1
Salt 1 t.spoon (or to taste)
Cooking Oil 2 t.spoon
Curry leaves a few
Cilantro a small bunch washed and finely chopped
Method
Cook dhall with turmeric and keep it aside.
Heat some oil, splutter mustard, then add red chillies, green chillies, hing, curry leaves, and tomatoes and fry this for a
few minutes. Once the tomatoes are cooked, add sambhar powder, and salt to this. Now add the cooked dhall, and let this cook until the flavour comes out. Garnish with chopped cilantro, and squeeze lemon juice.
Ingredients
Thuvar dhall 1/4 cup
Water 2 cups
Tamarind paste 1/4 t.spoon
Tomatoes 2-3
Rasam powder 1 t.spoon
Cilantro a small bunch washed and finely chopped
Hing a small pinch
Turmeric 1/4 t.spoon
Cumin powder 1/4 t.spoon
Pepper powder 1/4 t.spoon
Lemon juice 1/2 t.spoon
Ghee 1/2 t.spoon
Salt 1 t.spoon (or to taste)
Method
Cook thuar dhall with 2 cups of water and keep it aside.
Boil tomatoes in 1-2 cups of water, then add tamarind paste, hing, salt, and turmeric. After tomatoes are cooked, add rasam powder, and let this boil for five minutes. Now add thuvar dhall and let it cook for a few more minutes.
Heat some ghee, splutter mustard, then add pepper powder and cumin powder to this before mixing this with the rasam. Garnish with chopped cilantro.
Ingredients
Thuvar dhall 2 t.spoons
Cumin seeds 1/2 + 1/4 t.spoon
Pepper 1/2 t.spoon
Red chilli 3
Tamarind paste 1/2 t.spoon
Turmeric 1/4 t.spoon
Curry leaves a few
Water 3 cups
Ghee 1/2 t.spoon
Salt 1 t.spoon (or to taste)
Method
Soak thuvar dhall, 1/2 t.spoon cumin seeds, pepper, red chilli, and curry leaves in water for 15 minutes.
Wet grind the above mixture.
Bring 3 cups of water to a boil, and add tamarind paste, salt, and turmeric. Let this boil for a few minutes, and then add the ground masala. Fry 1/4 t.spoon cumin seeds, and 1 red chilli in ghee and add this to the rasam.
Ingredients
Thuvar dhall 2 t.spoons
Cumin seeds 1/2 + 1/4 t.spoon
Pepper 1/2 t.spoon
Red chilli 3
Tamarind paste 1/2 t.spoon
Turmeric 1/4 t.spoon
Curry leaves a few
Water 3 cups
Ghee 1/2 t.spoon
Salt 1 t.spoon (or to taste)
Method
Dry roast thuvar dhall and pepper without oil for 1 minute.
Soak this in water along with red chilli & cumin seeds after 10 min . Wet grind this nicely.
Boil Tamarind water, salt, turmeric, and add the above mixture, and let it boil for a few minutes until the flavour comes out. Fry 1/4 t.spoon cumin seeds, curry leaves and 1 red chilli in ghee and add this to the rasam.
Ingredients
Thuvar dhall 1/2 cup
Urad dhall 1 t.spoon
Channa dhall 1/2 t.spoon
Pepper 1/2 t.spoon
Cumin seeds 1/4 t.spoon
Red Chilli 1
Hing a small pinch
Turmeric 1/4 t.spoon
Tomatoes 2-3 washed & chopped
Curry leaves a few
Ghee 1/2 t.spoon
Salt 3/4 t.spoon
Method
Cook thuvar dhall with turmeric, with 2 cups of water.
Fry urad dhall, channa dhall, pepper and red chilli in little oil. Wet grind the above with cumin seeds.
Mix the masala with the cooked thuvar dhall and let it boil for sometime.
Heat some ghee, splutter mustard, then add hing, and curry leaves and add this to the rasam.
Ingredients
Thuvar dhall 2 t.spoons
Cumin seeds 1/2 + 1/4 t.spoon
Pepper 1/2 t.spoon
Red chilli 3
Tamarind paste 1/2 t.spoon
Turmeric 1/4 t.spoon
Curry leaves a few
Water 3 cups
Ghee 1/2 t.spoon
Cooking Oil 1 t.spoon
Salt 1 t.spoon (or to taste)
Method
Fry thuvar dhall, 1/2 t.spoon cumin seeds, pepper, red chilli, and curry leaves in oil.
Wet grind the above mixture.
Bring 3 cups of water to a boil, and add tamarind paste, salt, and turmeric.
Let this boil for a few minutes, and then add the ground masala. Fry 1/4 t.spoon cumin seeds, and 1 red chilli in ghee and add this to the rasam.
Ingredients
Thuvar dhall 1 cup + 1 t.spoon
Red chillies 2
Corriander seeds 1.5 t.spoons
Cumin seeds 1/4 t.spoon
Peppercons 1/2 t.spoon
Hing a small pinch
Mustard 1/4 t.spoon
Methi seeds a small pinch
Cloves 1
Cinnamon stick a small piece
Tamarind paste/extract/water 3/4 t.spoon
Turmeric 1/4 t.spoon
Curry leaves a few
Ghee 1 t.spoon
Oil 1.5 t.spoons
Salt 1 t.spoon
Method
Cook thuvar dhall with turmeric, with 2 cups of water.
Fry red chilles, corriander seeds, cumin seeds, 1 t.spoon thuvar dhall, hing, a pinch of mustard, cloves, cinnamon stick, and
methi in oil. Wet grind the above mixture and keep it aside.
Bring 3 cups of water to a boil, add tamarind paste, turmeric, and salt, and let this boil for a few minutes.
Now add the ground masala and let it boil for 5-10 minutes, till the flavour comes out.
Add the cooked thuvar dhall, and let it boil for 5-10 minutes.
Heat some ghee, splutter mustard, then add a small pinch of cumin seeds, and curry leaves and add this to the rasam.
Ingredients
Thuvar dhall 1/2 cup
Tomatoes 4
Ginger finely chopped
Green chillies 6 cut length wise
Hing a small pinch
Cumin powder 1/2 t.spoon
Cumin seeds 1/4 t.spoon
Pepper powder 1/2 t.spoon
Turmeric 1/4 t.spoon
Mustard 1/4 t.spoon
Red Chillies 2
Lemon 1
Ghee 1/2 t.spoon
Curry leaves a few
Cilantro a small bunch washed and finely chopped
Salt 1 t.spoon (or to taste)
Method
Cook thuvar dhall with turmeric, with 2 cups of water.
Add chopped tomatoes, green chilles, ginger, hing, and salt, to this and let this cook for 5-10 minutes.
Heat some ghee, splutter mustard, then add cumin seeds, red chillies, and curry leaves, and add cumin powder, and pepper powder before mixing this to the boiling rasam. Squeeze lemon juice and garnish with chopped cilantro.
Ingredients
Garlic about 6-10 flakes peeled & chopped
Thuvar dhall 2 t.spoons
Corriander seeds 2 t.spoons
Cumin seeds 1/2 t.spoon
Pepper 1/2 t.spoon
Red chilli 2
Methi 1/4 t.spoon
Mustard 1/4 t.spoon
Ginger small piece
Tamarind paste 1 t.spoon
Turmeric 1/4 t.spoon
Curry leaves a few
Salt 1 t.spoon (or to taste)
Cooking Oil 2 t.spoon
Method
Fry thuvar dhall, corriander seeds, cumin seeds, pepper, red chilli, methi, curry leaves, mustard, and 2 pods garlic in oil.
Wet grind the above mixture.
Bring 3 cups of water to a boil, add tamarind paste, turmeric, and salt, and let this boil for a few minutes. Fry 8-10 pods of garlic in little ghee and add this to the boiling tamarind water, and let it cook for a few minutes. Now add the ground mixture, and let it boil for 5-10 minutes. Heat some oil, splutter mustard, then add curry leaves and add this to the rasam.
Ingredients
Thuvar dhall 1/2 cup + 2 t.spoons
Corriander seeds 3 t.spoon
Pepper 1/2 t.spoon
Cumin seeds 1/2 t.spoon
Red chilli 2
Clove 2
Cinnimon stick small piece
Tamarind 1 t.spoon
Cooking Oil 2 t.spoon
Dried coconut small piece
Mustard 1/4 t.spoon
Hing a pich
Curry leaves a few
Ghee 1/2 t.spoon
Salt 1 t.spoon (or to taste)
Method
Cook thuvar dhall with 3 cups of water and keep it aside.
Fry 2 t.spoons of thuvar dhall, corriander seeds, pepper, cumin seeds, red chilli, cloves, cinnimon stick and dried coconut in oil. Wet grind the above mixture.
Bring 2 cups of water to a boil, and add tamarind paste, turmeric and salt to this. Let it boil for a few minutes.
Now add the ground mixture, and cooked thuvar dhall and let it cook for 5-10 minutes.
Heat some ghee, splutter mustard, then add hing, curry leaves and add this to the rasam.
Ingredients
Thuvar dhall 1/4 cup
Mint 1 bunch
Tomatoes 2 washed and diced
Green chilles 2
Rasam powder 1 t.spoon
Tamarind paste 1/2 t.spoon
Cooking Oil 1 t.spoon
Salt 1 t.spoon (or to taste)
Method
Cook thuvar dhall with 2 cups of water and keep it aside.
Fry mint, tomatoes, and green chilles in oil. Grind the above mixture.
Bring 2 cups of water to a boil, add tamarind paste, turmeric and salt.
Add the ground mixture, and cooked thuvar dhall and let it boil for 5-10 minutes.
Ingredients
Vepam-poo 1 t.spoon
Tamarind paste 1/2 t.spoon
Red chillies 4
Hing 1/4 t.spoon
Mustard 1/4 t.spoon
Turmeric 1/4 t.spoon
Curry leaves a few
Salt 1 t.spoon (or to taste)
Cooking Oil 1 t.spoon
Ghee 1/2 t.spoon
Method
Bring 3 cups of water to a boil, add tamarind paste, turmeric, and salt to this.
Heat some ghee, splutter mustard, then add vepam-poo, red chillies, hing, and curry leaves. Add this to the boiling tamarind water.
Ingredients
Rasam powder 1 t.spoon
Buttermilk 2 cups
Turmeric less than 1/4 t.spoon
Curry leaves a few
Salt 3/4 t.spoon
Mustard 1/4 t.spoon
Cilantro a small bunch washed and finely chopped
Ghee 1/2 t.spoon
Method
Bring 2 cups of water to a boil and add rasam powder, salt and turmeric to this and let it boil for 5-10 minutes.
Now turn off the stove and add buttermilk.
Heat some ghee, splutter mustard, then add hing and curry leaves and add this to the rasam.
Garnish with chopped cilantro.
Ingredients
Buttermilk 2-3 cups
Methi 1 t.spoon
Hing a small pinch
Red chillies 3-4
Mustard 1/4 t.spoon
Salt 3/4 t.spoon
Cooking oil 1/2 t.spoon
Method
- Heat some oil, splutter mustard, then add methi, hing, red chillies, and curry leaves, and add it to buttermilk.
