Types of rasam / Sambar/ Kozambu

• Put 2 TBSP of tamarind paste in a cooking vessel
• Tomatoes- 2 - Use blender and make it into pulp.
• Rasam powder- 3 level TSP
• Turmeric powder - Pinch
• hing- a pinch
• Salt- 2 tsp level
• 
  
• 5 TBSP Tuar Dal - Pressure Cook

• Place all the ingredients In cooking vessel
• Add 1 cup water
• let it all boil till the raw smell of tarmarind disappears...
• Which will take about 20 min on low flame after the ingredients reach boiling point.
• Top up the above with thin dal water
•  1 small katori cooked Dal with water as needed to top up.
• Switch off the gas when the foam collects on top. Do not let it boil again.
• Season in ghee with mustard seeds, jeera seeds and curry leaves.
• Top up with chopped coriander.

• 1 Tomato
• 1 piece ginger
• 3 green chillies
• a bit of HIng
• 1 TBSP Rasam Powder
• 2 TSP tuar dal
• 1 TBSP - Lemon Juice
• 
  
• For seasoning - 1 TSP mustard and Jeera

• Take a vessel
• Add water
• 1 tomato – small pieces
• 1 ginger – small pieces
• Green chillies – 3
• Hing
• Rasam powder – 1 TBSP
• Allow it to boil for 10 mts
• Add the tuar dal to the above after diluting it
• Once foam comes, add seasoning of mustard and jeera
• Before serving, add 1 TBSP lemon juice.

• 1 Tomato
• 1 TBSP Tamarind paste
• 1 TSP Tuar dal
• 1 TBSP Rock salt
• 1/2 TSP turmeric powder
• 3 green chillies
• 3 TBSP Milagu Rasam Powder
• 2 TSP tuar dal

• For seasoning - 1 TSP mustard and Kari patta ( Karvepalai)

• Take a vessel
• Add water
• 1 tomato – small pieces
• 1 TBSP Tamarind paste
• 1 TBSP Rock salt, 1 TSP tuar dal
• 1 /2 TSP Turmeric powder
• Allow it to boil for 10 mts
• 3 TBSP – Milagu rasam powder and boil for some time and add more water
• Allow it to boil for 10 mts and then 
• Once foam comes, add seasoning of mustard and Karvepalai ( No coriander)

• 1 Tomato
• 2 TBSP Tamarind paste
• 1 TSP Tuar dal
• 1 TBSP Rock salt
• Bit of jaggery
• 1/2 TSP turmeric powder
• 5 TBSP Mysore  Rasam Powder
• 2 TBSP Coconut

• For seasoning - 1 TSP mustard, Coriander and Kari patta ( Karvepalai)

• Take a vessel
• Add water
• Add 2 TBSP tamarind paste
• 1 tomato – small pieces
• ¼ TSP turmeric powder
• 1 TBSP Rock salt, 
• A bit of jaggery
• Allow it to boil for 10 mts
• In a mixie, add 5 TBSP Mysore rasam powder and 2 TBSP coconut, add water  and mix in a mixie 
• Add the powder
• Once it boils, add the tuar dal water
• Once foam comes, add seasoning of mustard and coriander, karvepalai

• 2 TBSP tamarind paste
• 1.4 TSP turmeric powder
• 2 TSP tuar dal
• 6 dry red chillies
• 1 TSP mustard
• 1 TBSP rock salt
• 4 TBSP Ghee / oil
• 1/2 Cup Neem flower powder

• Take a vessel
• Add water
• Add 2 TBSP tamarind paste
• ¼ TSP turmeric powder
• 2 TSP tuar dal
• In a separate vessel, add 6 milagai vattal, mustard, hing, 2 TSP tuar dal and fry in oil.
• Add the above to the rasam vessel
• Add 1 TBSP Rock salt, 
• Allow it to boil for 10 mts
• In a separate vessel, ADD 4 TBSP oil / ghee, add ½ Cup Neem flower and it will turn black
• Before serving add the neem flower to the rasam and serve ( if kept for too long, the rasam may turn bitter)

• Lemon sized tarmarind- soak in warm water and take out the juice from the pulp till it measures half the vessel.  (Half liter) / 3 TBSP Tamarind paste

•  cooked Dal- 2 cup tuar dal with 6 cups water and a pinch of turmeric- pressure cooked 

• Vegetables- basic- small onions, drum sticks, green capsicum, tomato

• Rasam powder- 2 TBSP
• Salt- 2 -3 tsp
• Jaggery - a very small ball
• Rasam powder- 3 tsp

• Grated coconut - 2 tablespoons,   Sambhar powder- 3 tablespoons, Raw small onions- 8-10 pieces  - Grind in mixer

• Take a large Pan, add sasame seed oil if you have, otherwise normal oil is fine
• Season with 1 tsp each of
• Mustard seeds, methi seeds, chana dal, urad dad, pinch of Hing, 4 dry chillies, curry leaves
• Add the cut vegetables and fry a little.
• Add the tarmarind water, salt, turmeric powder, rasam powder, jaggery and bring to a boil 
• Then lower the flame and boil for a further 20 min, till the veg is 3/4 cooked.
• Add the cooked dal and boil for a further 15 min. Add hot water to keep the consistency right.
• Taste and balance with salt or jaggery..
• Add the ground coconut paste and switch off after a single boil. Top up with chopped coriander and enjoy... 

Sometimes, also add 2 TBSP Karamadu powder ( Vegetable powder) 

• 2 TBSP Tamarind paste
• 1 TBSP rock salt
• 1/3  TSP turmeric powder
• 1/3 Cup Milagu kozambur powder

• In a vessel add 1  cup water
• Add 2 TBSP tamarind paste
• Add 3 Cups water
• Add 1 tbsp rock salt
• 1/3 tsp turmeric powder
• Allow it to boil
• Add Milagu kozambu powder – 1/3  Cup and make it into a paste by adding water
• Add the above to the vessel
• Allow it to boil

Sometimes, also add 2 TBSP Karamadu powder ( Vegetable powder)