Category Archives: Sambar & Rasam

Apple Rasam

Apple Rasam

Apple Rasam


I came across this apple rasam from Penmai and wanted to try it out right away. I have tried many varieties of rasam like pepper rasam, paruppu rasam, lemon rasam etc. Apple rasam seems to have a different taste when compared to other traditional rasams. For me, this rasam has a sour taste and very simple and easy to make. Worth trying once!

Chopped Apple – 1 Cup

Boiled and Mashed Toor Dal – 1/2 Cup

Tomato Pieces – 1/2 Cup

Mustard Seeds (kadugu) – 1/2 Teaspoon

Cumin Seeds (seeragam) – 1/2 Teaspoon

Turmeric Powder – 1/2 Teaspoon

Coriander Leaves – As Desired

Curry Leaves – As Desired

Salt – As Desired

Oil – As Desired

Dry Fry & Grind

Toor Dal (Thuvaram paruppu) – 2 Teaspoons

Pepper (Milagu) – 1 Teaspoon

Coriander Seeds (Kothamalli vidhai) – 4 Teaspoons

Red Chillies (Kanja molaga) – 2


1. Grind the ingredients given under the Dry Fry & Grind section.

2. Boil the apple pieces using three cups of water. Boil well, but at the same time, apple pieces should not become mushy or very soft.

3. Add tomato pieces, toor dal, ground paste, turmeric powder and salt in an order. Boil well.

4. In a small pan, heat oil. Add mustard and cumin seeds. When cumin seeds sizzle, add curry leaves and coriander leaves. Fry for a minute and then add the seasoning to the apple rasam.

Now, the Apple Rasam is ready!

Serve. With Rice and Poriyal & Varuval

Pineapple Rasam | Easy Pineapple Rasam Recipe

Pineapple Rasam

A very easy and tasty rasam!

Preparation Time. 5 minutes
Cook Time. 20 minutes
Recipe Category. Main
Recipe Cuisine. Indian
Serves. 3


Pineapple – 2 big pieces (Peel the skin off)
Toor dal (thuvaram paruppu) – 1/2 cup (to pressure cook)
Toor dal (thuvaram paruppu) – 1 teaspoon (for seasoning)
Channa dal (kadalai paruppu) – 1/2 teaspoon
Tamarind – 1 small lemon size
Red chillies (kanja molaga) – 2 nos.
Coriander seeds (daniya vidhai) – 1/2 teaspoon
Cumin seeds (jeeragam) – 1/2 teaspoon
Curry leaves (karuvepillai) – 1 sprig
Peppercorns (milagu) – 1/2 teaspoon
Asafoetida (perungayam) – 1 pinch
Salt – as desired
Oil – 1 teaspoon

Note. The ingredients shown will vary with the original quantity.


1.  Pressure cook 1/2 cup of toor dal using 2 cups of water. Meantime, extract tamarind paste by adding 1 cup of water to the tamarind.
2. Keep the tamarind paste aside. Grind Pineapple coarsely to form a puree.  Reserve 3 tablespoon of some tiny Pineapple pieces to add it to the final stage of rasam. Filter the puree and keep it aside.

3. In a small pan, heat 1 teaspoon oil. Add coriander seeds, red chillies, peppercorns, Channa dal (kadalai paruppu), Toor dal (thuvaram paruppu), and cumin seeds. Fry until the dals turn golden color. In a mixie/blender, add the fried ingredients along with cumin seeds. Without adding water, grind it to form a coarse powder.

4. In a large pan, heat 2 teaspoons of oil. Add mustard seeds and when it splutters, add curry leaves followed by tamarind paste. Add salt and asafoetida. Boil the tamarind paste well, and then add ground coarse powder. Boil for two more minutes.

5. Now add boiled and mashed Toor dal (thuvaram paruppu). Boil well. Add the ground Pineapple puree and tiny bits of Pineapple to the boiling rasam, and boil for one more minute. You will see bubbles and foam forming on the corners of the pan. At this time, switch off the stove

Now, Pineapple Rasam is ready!

Serve. With Rice, Turnip Poriyal, Potato Podimass, Potato and Egg Poriyal, Potato Broccoli Fry, Plantain Fry, Kovakkai Urulai Poriyal, Chettinadu Cauliflower Fry, Brussels Sprouts Stir Fry, Broccoli Usili, Brinjal Rajma Masala, Brinjal Pirattal, Brinjal Pepper Masala, Avarakkai Verkadalai Poriyal, Beans and Carrot Poriyal, Plantain Poriyal  

Poondu Rasam (Garlic Rasam)

Garlic Rasam


Garlic Cloves (Poondu) – 4 nos.

Tamarind paste – lemon size

Asafoetida (Perungayam) – 1/4 teaspoon

Pepper powder (Milagu thool) – 1/2 teaspoon

Red chillies – 4 nos.

Salt – as desired

Water – 2 cups

To Season

Oil – 1/4 teaspoon

Curry leaves (Karuvepillai) – 1 sprig (kothu)

Mustard seeds (Kadugu) – 1/2 teaspoon


Nutritional Facts of Poondu Rasam


1. Boil the tamarind paste using 2 cups of water and salt. Add asafoetida.

Note. You can also add 3-4 garlic cloves while boiling the tamarind paste.

Garlic Rasam


2. Grind red chillies, pepper powder, and garlic cloves into a fine paste.

Garlic Rasam


3. Add the ground redchilli-pepper powder-garlic paste to the boiling rasam. Once the rasam has boiled enough (has bubbles on the sides of the pan – refer the below picture), stop boiling further more.

Garlic Rasam


4. In a pan, heat 1/4 teaspoon of oil. Add mustard seeds, and let it splutter. Now, add curry leaves and then finally, add this seasoning to the rasam.

Garlic Rasam


Now, Poondu Rasam (Garlic Rasam) is ready!


Garlic Rasam


Serve. With Rice and Poriyal & Varuval

Capsicum Sambar | Kudamilagai Sambar | Bell Pepper Sambar

Capsicum Sambar

A healthy and tasty sambar!


I have the Capsicum Sambar along with hot rice, idly, and dosa. I learned this simple recipe from mom’s corner. Thank you for sharing this recipe. My family liked it so much. The sambar is full of capsicum flavor. It tastes so well. I will make this sambar atleast once in a month.


Capsicum – 1 no.

Boiled toor dal (thuvaram paruppu) – 1/2 cup

Tamarind paste (puli karaisal) – a lemon size

Chopped tomato – 1 no.

Sambar powder – 1.5 tablespoons

Asafoetida (perungayam) – a pinch

Mustard seeds (kadugu) – 1 teaspoon

Fenugreek seeds (vendheyam) – 1 teaspoon

Curry leaves – 5 to 6 nos.

Oil – as desired

Salt – as desired

Note. The ingredients shown will vary with the original quantity.


1.  Pressure cook 1/4 cup Toor dal and 1/4 teaspoon of turmeric powder using 1 cup of water for 3 whistles. Once the pressure is released, mash the cooked dal and keep it aside.

2. In a pan, heat oil. Add mustard seeds and let it pop out. Now, add fenugreek seeds and once it splutters, add capsicum pieces. Fry until capsicum is half cooked. Then, add tomatoes and asafoetida.

3.  Add tamarind paste, sambar powder, and salt.

4.  Add toor dal and boil for 5 minutes. Finally, add curry leaves and boil for 2 more minutes.

Now, the Capsicum Sambar is ready!!!

Serve: With Rice and Carrot Poriyal / Carrot Stir Fry, Kovakkai Fry / Tindora Fry, Plantain Poriyal, Vendakkai Poriyal / Ladies Finger Stir Fry ,Avarakkai Verkadalai Poriyal, Beetroot Curry – Sweet Version, Brinjal Pirattal, Brussels Sprouts Stir Fry, Chettinadu Cauliflower Fry,Kovakkai Urulai Poriyal , Plantain Fry, Potato Broccoli Fry, Potato Podimass, Turnip Poriyal

Keerai Masiyal



Any Greens – 1 Bunch

Garlic Cloves – 8

Slitted Green Chilli – 1

Salt – 1/2 Teaspoon



1. Wash the greens well and chop it.

2. Boil greens along with green chilli, garlic, and a pinch of salt in slow flame. You need not add water at all.


3. When greens is cooked, mash it finely with a spoon or just grind it coarsely in a blender.



Now, the Keerai Masiyal is ready!

Serve. With Rice and Poriyal & Varuval