160. Another Type Of Kottu Rasam🔗

1. Fry red chillies, pepper, cumin seeds, black gram and grated coconut separately in ghee and grind to a fine paste using little water.

2. Take 1 padi pure water and mix this paste in that water. Boil this dish by adding salt to it. Fry curry leaves in slow fire and add it to the rasam.

3. Make tamarind as a ball and put it into the rasam. When the rasam boils well, season it by referring to the 22nd seasoning recipe. Add ghee, pepper and mustard for seasoning.

4. Dissolve asafoetida in water and pour this also into the rasam.

| Pure Water | - 1 padi | | Pepper | - ½ palam | | Pigeon Pea | - 1 palam | | Black Gram | - ¼ palam | | Red Chilli | - ⅛ palam | | Grated Coconut | - 1½ palam | | Salt | - ½ palam | | Milk | - ¼ padi | | Curry Leaves | - 1 palam | | Ghee | - ½ palam | | Cumin Seed | - ¼ palam |

1. Fry pepper pods, pigeon pea, black gram, red chillies and grated coconut separately in ghee. Sprinkle water and grind it to a fine past.

2. Mix this well in 1 padi pure water. Boil this mixture by adding salt. Fry curry leaves in slow fire and add it to the rasam. 3. Heat ghee in a pan and add cumin seeds to it. When the seeds are fried well, add it to the rasam.

1. Fry pepper pods and grated coconut separately in ghee. Sprinkle water and grind it to a fine paste.

2. Take ½ padi water in a 1 padi water holding capacity coated vessel and mix the paste in it.

3. Add salt and milk to the rasam and boil well. Heat ghee in a pan and add cumin seeds to it. When the seeds are fried, add it to the rasam.

1. Heat ghee in a 1 and ½ padi water holding capacity lead coated vessel and season it using the 22nd seasoning method. Use red chillies, mustard, black gram and Bengal gram.

2. Pour pure water into the seasoning. Add curry leaves after frying it in the slow fire.

3. Heat ghee in another vessel and add pepper pods after frying and crushing the pods. Grind grated coconut, mix it with water and pour it into the rasam. Add salt and milk and boil the rasam.

4. Remove from fire and set aside.

Cumin Seed - ⅛ palam

1. Pour pure water in a 1 and ½ padi water holding capacity lead coated vessel. Soak cumin seeds in 1/8 padi water.

2. Fry pepper pods, red chillies and coriander seeds, separately in ghee. Then grind it with the soaked cumin seeds using the same water.

3. Mix this with the 1 padi water kept aside. Boil this with the salt. Dissolve the tamarind in water, remove the seeds and pour this into the rasam.

4. Use the 22nd seasoning method to season the rasam. Add ghee, fenugreek and cumin seeds for seasoning.

1. Dissolve tamarind in pure water and remove the seeds. Add salt and jaggery to the tamarind juice and boil it. 2. Fry curry leaves in slow fire and add it to the rasam. When the rasam boils and thickens, season it. Follow the procedure of 22nd seasoning method.

3. Use ghee, red chillies and mustard for seasoning. Remove from fire. Dissolve asafoetida in water and pour it into the rasam.

1. Boil pure water in a 2½ padi water holding capacity lead coated vessel. Add pigeonpea, turmeric and ghee one by one into the boiling water.

2. Close it with a vessel filled with water. Fry separately pepper, cumin seeds, coriander seeds, red chillies and black gram in ghee. Add grated coconut to the above ingredients and grind it to a fine paste. 3. Dissolve the paste in little water and add salt. Fry curry leaves in slow fire. When the rasam thickens, heat the ghee and add fenugreek, cumin seeds and when they are fried, add the seasoning to the rasam and remove the rasam from the fire.

4. Squeeze a lemon before serving.

1. Soak tamarind in water for half an hour and remove the seeds. Take out 1 and ¼ clear water from the tamarind juice and boil it in a coated vessel.

2. Add salt to this. Fry fenugreek, pigeon pea, red chillies and pepper in ghee or oil separately. 3. Add coconut, sprinkle water and grind all the ingredients together. Mix this with the tamarind pulp. Fry curry leaves in slow fire and add it along with the coriander leaves to the rasam.

4. Refer to the 22nd method for seasoning and add ghee, red chillies and mustard seeds to the rasam.

5. Dissolve asafoetida in water and pour it into the rasam.

1. Boil 1½ padi water in 2½ padi water holding capacity pot. Wash kalavanneerai(greens) thoroughly and strain the water and put this in boiling water.

2. Fry separately red chillies, cumin seeds, pepper, coriander seeds, garlic and onions in ghee. Tie these ingredients in a cloth and dip it in the boiling keerai. 3. When the green leaves are cooked, strain the water into another coated vessel. Untie the masala and grind it with a little of that strained water and mix this ground paste in the strained water.

4. Add salt to this. Refer to the 22nd recipe for seasoning and heat ghee in a pan. Add mustard seeds.

5. When it stops spluttering, add cumin seeds and fenugreek. Pour this seasoning into the rasam.

6. Squeeze two lemons into the rasam.

| Pure Water | - 1 ¾ padi | | Pigeonpea | - ¼ padi | | Ghee | -1 ½ palam | | Pepper | - ½ palam | | Red Chillies | - ¼ palam | | Cumin Seed | - ⅛ palam | | Coriander Seed | - ¼ palam | | Turmeric Powder | - veesam 1/16 palam | | Salt | - ¾ palam | | Curry Leaves | - 1 palam | | Coriander Leaves | -⅛ palam | | Ghee | -½ palam | | Mustard Seed | - ⅛ palam | | Cumin Seed | - ⅛ palam | | Lemon | - 2 |

1. Boil water in a 3 padi water holding capacity lead coated vessel. Heat ghee and add the pigeon pea and fry until golden brown. 2. Put this in a grinder and break the lentil into small pieces. Tie this broken lentils in a thin white cloth and dip this cloth into the boiling water.

3. When the lentil is cooked well, that is when the boiling water becomes yellow in color, remove the white cloth and grind the masala by sprinkling some lentil water in it.

4. Dissolve this masala in little water and strain it. Then add this to the boiling water and boil the water again. Add salt. Fry curry leaves in fire and add this along with the cleaned coriander leaves.

5. Refer to the 22nd seasoning method and use ghee, mustard and cumin seeds.

6. Squeeze the juice of 2 lemons into the rasam.

1. Boil water in 2 ½ water holding capacity lead coated vessel. Select good mango fryums and put it into boiling water and close it with another vessel filled with water. 2. Fry red chillies with little oil and fry the pepper without oil and powder both. Put this in the mango fryums. Fry black gram in oil and grind it along with the grated coconut.

3. Refer to the 22nd method for seasoning. Use ghee, red chillies, mustard, black gram and bengal gram. Pour it into the rasam and remove from fire.

4. Dissolve asafoetida in water and pour the water into the rasam.

1. Put sugarcane juice in a coated vessel and boil it. Add roasted pepper powder and salt to the boiling juice. Refer to the 22nd seasoning method to season this dish.

2. Use ghee, red chillies and mustard. Remove from fire after seasoning it. Squeeze the juice of 1 lemon, after removing the seeds to the rasam.

1. Dissolve tamarind in water and remove the seeds from it. Add fried red chilli powder, roasted pepper powder and salt.

2. Add one bunch of curry leaves after frying it in slow fire. Clean coriander leaves, remove the stem and add it into the rasam.

3. Refer to the 22nd seasoning recipe method and use ghee, red chillies and mustard seeds. Dissolve asafoetida in water and add it to the rasam.

Water - 1 padi Tamarind - 1 palam

Pure Water - 3 ½ padi

Kalavamparuppu - ½ padi Ghee or Oil - ½ palam Turmeric Powder - veesam 1/16 palam Tamarind - 3 ¾ palam Salt - 2 ½ palam Roasted Red Chilli Powder - ⅝ palam Roasted Coriander Powder - ⅜ palam Roasted Pepper Powder - ¼ palam Roasted Fenugreek Powder - veesam 1/16 palam Roasted Mustard Powder - veesam 1/16 palam Roasted Cumin Powder - ⅛ palam Curry Leaves - 1 palam Coriander Leaves - ⅛ palam Ghee - ½ palam Red Chillies - ¼ palam Mustard Seeds - ⅛ palam Asafoetida - 2 ku.a

1. Pour pure water in a 5 padi water holding capacity pot and add ghee or oil, turmeric powder and kalavamparuppu and heat the water. Close the pot with another pot filled with water.

2. Remove from fire after the dal is cooked well. Dissolve tamarind in 2 and ½ padi water and remove the seeds of the tamarind. Add salt to it.

3. Add roasted red chilli powder, roasted coriander powder, fried pepper powder, roasted fenugreek powder, roasted mustard powder and roasted cumin seed powder to the tamarind pulp.

4. You can also add 1 and ¾ palam rasam powder also instead of all these powders. Curry leaves can be fried in slow fire and added to the rasam.

5. Wash and cut the roots of coriander leaves and add it to the rasam. After the rasam thickens, add the cooked dal to it. Add enough water to the rasam so that it is vessel full. 6. Take 3 or 4 ladleful of the rasam and pour it into another vessel. When the rasam boils well, refer to the 22nd seasoning method and use ghee, red chillies and mustard seeds to it.

7. Remove from fire and add asafoetida dissolved in water.

Kalavamparuppu : Mixture of ¼ padi of roasted horse gram, ⅛ padi of pigeon pea, veesam padi green gram and veesam padi bengal gram or butter beans.

Refer to the 150th recipe for this rasam. But tender brinjal should be cut and fried in ghee and

added to the masala and tamarind juice. Cut the stem of the brinjal before using.

1. Fry separately pepper pods, pigeonpea, red chillies, curry leaves in ghee and grind it together. This can be ground without frying also. 2. Take 2 padi pure water and dissolve the masala in the water and boil it. Add tender shikakai leaves in the boiling water and after it boils, add salt to it.

3. Refer to the 22nd seasoning method for seasoning. Fry mustard, cumin seeds and fenugreek in ghee and pour the seasoning into the rasam. This rasam is good to cure acidity.