Have you guys seen the movie Julie and Julia?? It is a movie with 2 parallel plots - One that of Julia Child played by Meryl Streep and Amy Adams playing Julie Powells. Julie is a food blogger. One part of the movie is about how Julia Child becomes the cookbook author we know today. Other part is about Julie's attempt to blog her way thru Julia Child's cookbook. It is a very funny and touching story. Recommend it!
I think it will strike a special cord with us bloggers. When you watch the movie, I felt like I am seeing incidents happening in my house. No no, I do not fight with my husband like that. But you know what I mean, all those near fights also count right?
But at the end of the day, I think it is all worth it considering that I am able to get some delicious food to our table.
As I mentioned in an earlier post of Mysore Rasam, I promised my husband to try making different rasams every time I make it. I used to make rasam without the dal in it (unless I am making sambar and have cooked dal available). Today after I made this rasam, my husband remarked 'finally a rasam with dal'.
Have I told you before. He is not very good at remembering what I cooked or knowing what ingredients are there in a dish. So I am still wondering if he really knows the difference between one rasam and another. But then, this one has nice distinct flavours. He did know that!!
I used the Meenakshi Ammal Cookbook for the recipe
Ingredients
Toor Dal 1/4 cup
Lime 1
Tomato 1 (Optional)
Green Chillies 1 (add more according to taste. Recipe called for a lot more. I kept it low so that my son can enjoy it better)
Hing
Mustard 1/2 tsp
Curry Leaves few
Coriander Leaves - little
Salt and oil to taste
Ghee for tempering 1 tsp
Method of Preparation
1. Cook the toor dal in enough water. Whisk well.
2. Heat a pot and add a little oil. Add the green chilles (slit) and chopped tomato. Saute for a little bit till the tomato starts to cook.
3. Add the dal water (around 3 cups). Add some plain water if required to make up the quantity.
4. Add the salt and hing. Bring it to a boil.
5. When it starts to froth, switch off.
6. Add the juice of Lime.
7. In a small kadai, heat ghee. Add mustard. when it sputters, add the curry leaves. Add to the rasam.
8. Garnish with coriander leaves. Serve hot with rice.
Linking this to Kerala Kitchen Event hosted by Ramya
I think it will strike a special cord with us bloggers. When you watch the movie, I felt like I am seeing incidents happening in my house. No no, I do not fight with my husband like that. But you know what I mean, all those near fights also count right?
But at the end of the day, I think it is all worth it considering that I am able to get some delicious food to our table.
As I mentioned in an earlier post of Mysore Rasam, I promised my husband to try making different rasams every time I make it. I used to make rasam without the dal in it (unless I am making sambar and have cooked dal available). Today after I made this rasam, my husband remarked 'finally a rasam with dal'.
Have I told you before. He is not very good at remembering what I cooked or knowing what ingredients are there in a dish. So I am still wondering if he really knows the difference between one rasam and another. But then, this one has nice distinct flavours. He did know that!!
I used the Meenakshi Ammal Cookbook for the recipe
Ingredients
Toor Dal 1/4 cup
Lime 1
Tomato 1 (Optional)
Green Chillies 1 (add more according to taste. Recipe called for a lot more. I kept it low so that my son can enjoy it better)
Hing
Mustard 1/2 tsp
Curry Leaves few
Coriander Leaves - little
Salt and oil to taste
Ghee for tempering 1 tsp
Method of Preparation
1. Cook the toor dal in enough water. Whisk well.
2. Heat a pot and add a little oil. Add the green chilles (slit) and chopped tomato. Saute for a little bit till the tomato starts to cook.
3. Add the dal water (around 3 cups). Add some plain water if required to make up the quantity.
4. Add the salt and hing. Bring it to a boil.
5. When it starts to froth, switch off.
6. Add the juice of Lime.
7. In a small kadai, heat ghee. Add mustard. when it sputters, add the curry leaves. Add to the rasam.
8. Garnish with coriander leaves. Serve hot with rice.
Linking this to Kerala Kitchen Event hosted by Ramya
rasam looks superb dear.
ReplyDeletemaha
wow delicious rasam,can have any time:)
ReplyDeletei like the movie too.. i feel once i should blog about all recipes of a particular cook book :).. its still a plan though.. we love rasam & love the lemon rasam for its tanginess!
ReplyDeleteOngoing Event : WTML
rasam looks so yummy!!
ReplyDeleteSpicy-Aroma
Super comforting food for me.,love it..
ReplyDeleteI saw the movie recently...I particularly relate to the scene where Julie waits eagerly for the first comment on her first post. My situation was very much the same.
ReplyDeleteVery comforting rasam...looks delicious
tangy rasam.. An award waiting for you at Noel collections .. congrats :)
ReplyDeleteLove the tangy flavors,yummy :-)
ReplyDeleteONGOING EVENT- "Mint & Coriander seeds" (EP Series-Apr)
Erivum Puliyum
so tangy and delicious lemon rasam..
ReplyDeletethanks for linking roshini :)
ReplyDeleteOngoing Event : WTML
nice and flavourful rasam. thanks for sendign to kerala kitchen
ReplyDelete