Karpooravalli Rasam

Toor Dal

1/4 cup  cooked and mashed toor dal

Cook toor dal with water in pressure cooker (you can cook this in stove top as well). Filter the water and mash it.

I got 1 cup of dal cooked water. Added 1 more cup of water to make it 2 cups.

Dal+Dalwater: 2 cups

Karpooravalli Rasam Masala Paste

1 tsp coconut oil
1 tbsp toor dal
1 dry red chili
1 tsp black peppercorns

Roast toor dal, red chili and black peppercorns, until dal turns light brown. Switch off the stove.

1/2 tsp cumin seeds
1/2 cup karpooravalli leaves chopped (10 medium karpooravalli leaves) I used 1/3 cup and I could not taste or smell karpooravalli

Add cumin seeds and karpooravalli leaves.

Powder this.

1 and 1/4 cups tomato (2 tomato)

Add tomatoes to the blender and blend to a smooth paste.

Yields: 1 cup Tomato-Karpooravalli Rasam Masala Paste. Used 1 cup water to wash the blender and added to the masala paste.

Rasam

Add ground spice tomato paste along with a cup of water.

1/2 tsp turmeric powder
asafoetida
1 and 1/4 tsp salt

Mix well, let this boil for 7 minutes in low flame.

Add dal with water to the rasam. Once the rasam becomes frothy, switch off the stove.

cilantro leaves, chopped

Add cilantro leaves to the rasam.

Tempering

1 tsp coconut oil
1/4 tsp mustard seeds
1 dry red chili, broken

Temper mustard seeds, red chili in oil, add to the rasam.

Taste Note: Tastes AWESOME
NOTE: DO NOT CONSUME THIS RASAM ON A VERY REGULAR BASIS, AS IT WILL GENERATE MORE HEAT TO THE BODY.
Source: jeyashriskitchen

Green Apple Sambar

SMALL lemon sized tamarind
1 cup water

Heat tamarind in water for 3 minutes, allow it to cool and make tamarind water out of it.

Note: DO NOT USE more tamarind, the sambar will be too sour (pulippu), because the green apple itself is sour.

1 cup toor dal, SOAKED overnight
1/2 tsp salt
5 cups water

Wash soaked toor dal, allow to boil toor dal with salt and water, reduce the heat to low, cover and cook for 30 minutes. Remove the water and mash the toor dal.

1 tbsp oil
1/2 tsp mustard seeds

1/4 tsp fenugreek seed
asafoetida
1 red chili, Do Not Break

1/2 cup shallots, Chopped
1 serrano pepper / jalapeño, Chopped into 2 Lengthwise Pieces

3 cups green apples, peeled and chopped (I used 2 and 3/4 green apples. I had 4 green apples, used 1 and 1/4 for green apple rasam)
1/2 cup tomato, chopped

1/2 Tsp turmeric powder

2 tsp salt
1 tbsp + 1/2 tsp sambar powder

2 cups water

Heat oil in a pan, add mustard seeds, when it stars to splutter, add fenugreek seeds, asafoetida, red chili, saute for few seconds.

Add shallots, serrano peppers, curry leaves, saute for 2 minutes.

Add chopped green apples, saute for a minute.

Add  tomato, saute for 1 more minute.

Add sambar powder, salt, saute for 1 more minute.

Add filtered tamarind juice and mix well, allow it to boil in medium flame for 10 minutes.

Add mashed toor dal, water and allow it to cook for 10 more minutes.

 cilantro leaves, chopped

Garnish with cilantro leaves.

Taste Note: Tastes AWESOME
Serves: 4

Green Apple Rasam

Toor Dal & Dal water

1/4 cup cooked and mashed toor dal
1 cup water

Cook toor dal with water in pressure cooker (you can cook this in stove top as well). Filter the water and mash it.

I got 1 cup of dal cooked water. Added 1 more cup of water to make it 2 cups.

Dal+Dalwater: 2 cups

Apple-Tomato-Spice Mix

1 cup green apple (1 large green apple or 2 small green apples), peeled and chopped
1 cup tomato, chopped (2 tomatoes)
1 tsp black peppercorns
1 tsp cumin seeds
1 jalapeno pepper / dry red chili

Blend all the above to a smooth paste.

Yields: 1  cup ground mixture. I added 1 cup water to wash the blender and added it

Apple-Tomato-Spice Mix: 2 cups

Rasam

1 tsp coconut oil
1/4 cup green apples, finely chopped (1/4 green apple yielded me 1/4 cup finely chopped)

Fry the apples in oil for 3 minutes in medium flame.

Add ground mixture, Mix well.

1/2 tsp turmeric powder
1 and 1/4 tsp salt
assafoetida

Add turmeric powder, salt, asafetida. Let it com to boil, simmer in low flame for 10 minutes.

Add cooked toor dal with water. Turn the stove to medium, let it come to a boil and then turn off the stove.

Temper

1 tsp coconut oil
1/4 tsp mustard seeds
1 dry red chili, broken

Heat oil add mustard seeds, red chili, allow mustard seeds to splutter, turn for few seconds. Add to the rasam.

Garnish

cilantro leaves, chopped

Garnish with cilantro leaves.

Taste Note: Tastes AWESOME
Source: bawarchi

Veppam Poo Rasam

2 tbsp cooked toor dal and toor dal cooked water (I cooked 1 cup toor dal with 3 cups water and took all the water for rasam)

1 roma tomato, chopped
1 small gooseberry size tamarind
1 cup water

Boil  tomato, tamarind and water, allow to cool and take squeeze and just take tomato-tamarind water.

Mix this water with toor dal & its water.

Measure these water (toor dal + water + tomato + tamarind water) and add more water to make these to 3 cups.

1/4 tsp turmeric powder
asafoetida
1 serrano / jalapeno chopped into 2 lengthwise pieces
1 tsp salt

Allow to boil and switch off the stove.

1 tbsp coconut oil
1/4 tsp mustard seeds
2 dry red chilies, broken
1 tbsp veppam poo

Heat oil, all the mustard seeds to splutter, sautee veppam poo for 2 minutes in low flame.

Add to the boiling rasam.

1/2 tsp vellum (optional - I did not use vellum)

Add vellum and keep aside.

cilantro chopped to garnish

Garnish with cilantro.

Taste Note: Tastes AWESOME (We both loved it so very much. Even the great Simba Loved it. It had light bitter taste. Pam said she liked the base, but due to the bitter taste from veppam poo, she didn't like the rasam)