Pesara Pappu Charu / Moong Dal Rasam

Today I decided to make spicy potato fry after I stumbled upon sizzlingkitchen blog and got tempted by the photos. I wanted to prepare something mild that goes with the potato fry. Since there were not much of vegetables in the refrigerator I decided to make moong dal rasam or pesara pappu charu. I followed the recipe from mahanandi website and it really turned out good and simple. I have not tried much recipes with moong dal, but today took a serious pledge to try more recipes with pesara pappu or pasipayar or moong dal. After completing even the last bit of rice from the plate,I was still browsing through and found one more fantastic link for the same recipe. Enjoy pesara pappu charu or moong dal rasam with rice and pickle or a spicy curry.


Click here for Pesara Pappu Charu / Moong Dal Rasam from Mahanandi

Click here for Pesara Pappu Charu / Moong Dal Rasam from Veggies Magic

Hotel Style rasam(without garlic)

This variety of rasam is made without garlic and tastes similar as the one provided in hotels. But a die-hard fan of garlic can add sliced garlic when the powder is added to the tomatoes. The rasam powder can be prepared well in advance and thus you get a quick spicy recipe to make Hotel Rasam within minutes.

Serve with steamed rice and potato fry or even Potato Finger Chips .

Click here for Hotel rasam(without garlic) Recipe

Parupu / Paruppu urundai rasam

This is more of a fusion of parupu urundai kuzhambu and rasa vadai from Tamil Nadu. Tastes surprisingly great and goes well with rice. Whenever the parupu urundai kuzhambu is made, you can just make a little more of the lentil dumplings and can cook it in the rasam. If not bothered about the calories try deep frying the lentil balls before cooking in rasam. If there are any left over paripu vada add it to rasam, along with the lentil dumplings.



Click here for Parupu urundai Rasam Recipe

Tomato Rasam / Thakkali Rasam

VideoJug: How to Make Tomato Rasam

This is a detailed video on how to make tomato rasam, presented by head chef of the restaurant “Tamarid”. A thinner version of the rasam is made, where the tomatoes, cumin, pepper and garlic are strained. When a thick syrup of rasam is preferred, instead of straining it out, the mixture is crushed and left inside the soup.
Tastes great with steamed rice or can be used as an appetizer.

Source:Videojug.com