Ramya Praveen's Rasam Varieties

Poondu Rasam

To grind Garlic pods 4, Coriander 2tbsp, Pepper and jeera 1tbsp and Red chillis

Boil puli water with 1 tomatoes pulp add the ground mix with curry leaves and salt.. My DH favourite

Tomato rasam i think all of u know i add dhal to this

Lemon Rasam

To Dhal water we say Kattu (paruppu thanni) add 1 tomato pulp, curry leaves, 1 green chilli, Rasam powder and salt . Bring it to boil and kothichappuram add 1 full lemons juice. then do thalippu

Murungaikai Rasam

Cut drumstick like we do for sambhar and boil it in water. then add puli water add 1/2 tomato pulp then rasam powder, curry leaves and salt and bring to boil. I add dhal also.... its ur choice...

Milagu rasam

Grind 2tbsp coriander seeds, 2tbsp pepper and 1 tbsp jeera and 1 red chilli

Bring to boil puli thani with curry leaves add the above powder with some turmeric and salt. Do thalippu with ghee

Jeeraga rasam

Same as above just add more jeera when u grind and reduce the pepper....

For both milagu and jeeraga rasam i dont add dhal..... actually i shud also try and see how it tastes with dhal....

Garlic Rasam without dal

To Grind

Garlic pods -5
Pepper- 2 tbsp
Red chilli - 2
Jeeragam - 2 tbsp
dhaniya - 2 tbsp

1 tomato chopped and boil it in water. When its half done add Tamarind extract and add enough water equal to how much rasam u want to make.let it boil for sometime. Grind all the above mentioned items and add it to the rasam add salt and let it boil well. Finally prepare the seasoning with ghee splutter mustard jeera curry leaves and hing.. Garnish with coriander leaves