Pavakka Theeyal - Bitter Gourd Cooked in a spicy Coconut Sauce - Vegan

Theeyal is a side dish for Rice made in the South Indian State of Kerala. It basically has its flavours coming from Shallots. The spice mix includes red chilli, coriander and curry leaves. The key to a tasty theeyal is the perfect browning of the coconut. The word theeyal itself means charred.

Chena Kadi - Yam Stew with Lentils and Roasted Coconut

Chena Kadi is a dish that invokes memories of my childhood. It is a dish my mom used to make often and we used to love it. The food prepared in my home was a wonderful mix of all the cultures we have been part of. Tamil food from our origins, Kerala food from the land we lived in, North Indian food cause my dad liked it and then many others that my mom learned from friends and family. This is probably a recipe she learned from a friend cause it is not a common dish among Malayalees nor is it a Tamil dish. This is a dish prepared by the Varma Community in Kerala. 

As I have told you before, I was not too much into cooking when I was younger. So I lost the recipe for this dish with my mom. I have been craving to make this for a long time and finally got a chance to see it being made in a TV show. I was really excited and noted the recipe. When I made it today and tasted the first spoonful, it literally brought tears to my eyes. It was exactly as I remember it. 

Tiffin Sambar with Pumpkin - Pumpkin Sambar

Sambar is a side dish prepared almost every day in South India. It works as a side dish for rice and vegetables. Another wonderful use of Sambar is as a side dish for Idli and Sambar. Recipe varies slightly when making as a side for Idli/Dosa.

I have a huge variety of sambar dishes in my blog. Each one has its own speciality. Try it all and tell me which one you like best. This one has the awesome flavours imparted from Pumpkin.

Zucchini Kara Kozhambu

Zucchini is a vegetable that is widely available here and so I always look out for dishes which can be adapted to include the vegetable. My little loves Zucchini. It is no wonder I make it so often. It makes a great substitute for most Indian watery vegetables.

Milagu Kozhambu - Pepper Kozhambu - Spicy Black Pepper Sauce for Rice

I have been trying to make a proper South Indian (read tamil) lunch on Sundays lately. Given a choice my husband would request for Sambar with Potato fry every week. And my son would want Rasam with Vendakka Fry. After going thru weeks of doing this, I decided it is time to change. Now I have convinced them that I will try something else for a change. I run it by them a few days before so that I can buy the ingredients.

Murungakka Sambar - Drumstick Sambar - Arachu Vitta Sambar

Arachu Vitta Sambar is a special kind of Sambar. It is made with freshly ground spices, without the use of Sambar Powder. This adds to the taste of the Sambar. Today I present to you a very popular sambar made in Tamil Nadu with Drumsticks (Murungakka). Drumstick has an awesome fragrance that is imparted to the sambar making it a wonderful delight.

Poodu Kozhambu - Garlic Gravy for Rice

Garlic is one of those ingredients used in all parts of the world. Sometimes it is just used in little portions to add flavour, while some other cases it forms the key ingredient of the dish. Kozhambu is a south indian gravy usually served with rice and a vegetable side dish. This Kozhambu has loads of Garlic and is full of flavour. It kind of reminds of delicious Non Veg gravy. You can serve this as a side dish for Dosa or Idli as well.

Kalyana Rasam

Rasam is a perfect South Indian Meal Accompaniment. Usually served after Sambar, it had a clear broth like consistency. It has so many variants that you will never be short of variety! And what's more in India, little ones are given Rasam and rice with lots of ghee and a vegetable side dish. It is probably the favourite childhood meal of every tamilian. It can also work as a great easy to digest food when you are feeling poorly.

Today's Rasam is a special one. Made on Special Occasions. It does not require any Rasam Powder, so anyone can make it. And the fresh ground masala makes it just stand out.



Ingredients

Tomato 3
Tamarind Paste 1 tsp
Toor Dal 2 tbsp
Curry leaves 1 sprig
Hing a little

For Grinding
Cumin 1/2 tsp
Coriander Seeds 2 tsp
Toor Dal 2 tsp
Pepper 1 tsp
Dry Red Chilli 1
Ghee 1 tsp

For Seasoning
Ghee 2 tsp
Mustard 1/2 tsp

Method of Preparation

1. Add a tsp of ghee to a pan. Add the coriander seeds, toor dal, pepper and red chilli. Roast till it starts to brown. Add the cumin at the end and switch off.

2. Make it into a powder. Keep aside

3. Pressure cook the 2 tbsp of dal and keep ready.

4. Puree 2 tomotoes. Add to the pot.

5. Chop the other tomato and add that as well along with the tamarind paste and 1 cup of water.

6. Also add the curry leaves and hing.

7. Boil till the tomatoes are cooked.

8. Add the cooked dal and some extra water as required. Add salt as well at this stage.

9. When it comes to a boil and froths up, add the powdered masala.

10. Cook for another minute and switch off.

Serve with Rice, a dollop of ghee and a vegetable side. I served with this awesome Beetroot Poriyal.

Sending this to our group Avant Garde Cookies making South Indian recipes this week.

Instant Paruppu Rasam

What do you do on the days you make Kozhambu and want to make Rasam as well? Do you like Dal in Rasam? Believe Rasam is just not the same with out dal? My husband is one such person. He loves Rasam with Paruppu/Dal in it. So I used to keep some dal in cooker just for Rasam.

While browsing thru some recipes, I came across this recipe that found a place in my heart. Dal rasam/Paruppu rasam without precooking Paruppu. I found it intriguing. Decided to try it. Had my fingers crossed. Will my husband approve of this short cut? Interestingly, he did. He was ok with this method.



Ingredients

Toor Dal 2 tbsp
Dry Red Chilli 2
Coriander Seeds 1 tbsp
Cumin 1 tsp
Pepper few

Tomato 3
Ginger a little
Green Chilli 1

To temper
Ghee 1 tsp
Mustard 1/2 tsp
Cumin 1/2 tsp
Curry leaves few



Method of Preparation

1. Soak the dal and dry red chillies in water for 30 minutes

2. Dry roast coriander seeds, cumin and pepper. Add to a mixie.

3. Make a paste along with the dal and red chillies.

4. In a pot, add tomatoes, chopped ginger and slit green chilli along with little water. Boil till the tomatoes are almost cooked.

5. Add the dal paste till the raw smell is gone. Keep stirring.

6. Add 2 more cups of water. Bring to a boil and when it froths, switch off.

7. To temper, heat ghee in a small pan. Add mustard. When it sputters, add cumin and curry leaf. When it sizzles, pour over Rasam.

Serve with Rice and a dry spicy curry.

Mullangi Sambar - Arachu Vitta Sambar - Radish Sambar

Sambar can be made in many different ways. I have published a few different varieties in my blog. This one is called the 'Arachu Vitta Sambar', meaning made with freshly ground masala. It does not use pre made sambar powder and is famous for its aroma.

Another speciality of today's sambar is the vegetable that has gone into it. As a Keralite, the only Sambar that I commonly make is with mixed vegetables. In Tamil cuisine, the sambar uses specific vegetables and each one renders its unique taste to the sambar. Like Murungakka Sambar, Venkaya Sambar etc. Mullangi is basically Radish and gives an amazing flavour, smell and taste to Sambar. One of my fav Tamil sambar.



Check out the other Sambar varieties in my blog here

Ezhukari/Thaalakam

Sambar for Tiffin

Kerala Sambar with ground masala

Kerala Style Vegetable Sambar

Sambar - vah re vah style

Ingredients

Radish/Mullangi/Mooli 2 big
Onions 2
Tamarind 1 tsp
Toor Dal 1/2 cup

To roast and grind

Coriander seeds 2 tbsp
Channa dal 2 tbsp
Red Chilli 4
Coconut 1/2 cup

Tempering

Mustard 1/2 tsp
Curry leaf few
Fenugreek seeds 1/8 tsp
Hing a little
Oil

Salt to taste

Method of Preparation

1. Pressure cook toor dal with about 3 cups of water till it is mushed up well.

2. In a pot, add the coriander seeds, channa dal, red chillies. Saute till it starts to change the colour. Add coconut and saute for a couple more minutes till a nice aroma comes. Add to a mixie and grind into a smooth paste adding a little water. You can skip this step and make sambar using 1 tbsp of Sambar powder instead.

3. Heat a little oil in a pot. Add sliced onions. Shallots will work better for this sambar.

4. Peal and slice the radish. When onions starts changing colour, add sliced radish.

5. Saute for a little while. Then add a couple of cups of water and cook till your radish is cooked, but still has its shape. It will kind of change into a transparent colour at this point. It will take a little while depending on the radish you get. Do not add too much salt at this stage cause the Radish absorbs a lot of salt and will have a very salty taste. Add towards the end.

6. Add the coconut paste, tamarind paste, dal and salt. Add some more water as needed. Bring to a boil and then simmer till it all comes together.

7. For tempering, in a small pan heat a little oil. Add mustard to it. When it sputters, add the curry leaf. fenugreek seeds and hing. When it sizzles, add to the sambar.

Chettinad Kalyana Vatta Kozhambu

Chettinad Kalyana Vatta Kozhambu - the name itself sounds Royal doesn't it? My friend Radhika has an amazing collection of recipes. I always make it a point to try her recipes. This week for AGC I had to post from Radhika's blog. I looked around to find a recipe that I had not made before. This one looked very inviting. We all loved it a lot!! Finger licking goodness. Thank you Radhika for this amazing recipe

The recipe called for Sundakka. I did not have any. So used Karuvadam. Am sure Sundakka would render an awesome taste. You can skip that as well, if you do not have it..



Ingredients

Sundakka Vattal 2-3 tbsp
Tamarind 1 tbsp
Onion 1
Tomato 2
Hing 1/4 tsp
Mustard 1/2 tsp
Fenugreek seeds 1/4 tsp
Channa dal 1 tsp
Red Chilli 2
Kashmiri Chilli powder 2 tsp
Turmeric 1/2 tsp
Curry Leaf few
Gingelly oil
Salt to taste

To grind

Onion 1
Coriander seeds 1 tbsp
Urad dal 1 tsp
Dry Red Chilli 2
Coconut 1/4 cup
Poppy seeds 2 tsp

Method of Preparation

1. Heat  a little oil in a pan. Add onions and saute. When they turn translucent, add coriander seeds, urad dal, red chilli, coconut and poppy seeds. Saute for a few minutes till they change colour. Grind into a smooth paste adding a little water.

2. Heat some more oil in the pan. Add mustard. When it sputters, add vadam. Fry till it browns a little.

3. Then add fenugreek seeds, red chilli and channa dal.

4. Then add sliced onions and curry leaves. Saute till it starts to brown.

5. Add chopped tomatoes and saute for a couple of minutes.

6. Add the coconut paste and saute till tomatoes are partly cooked.

7. Add chilli powder, turmeric, salt and tamarind paste. Mix. Add 2-3 cups of water as required. 

8. Bring to a boil and let it simmer for a few minutes.

Serve with rice and some poriyal.

Pacha Sambar

Pacha Sambar loosely translates to Green Sambar or Green Lentil Stew. I saw this recipe in Aparna's blog. I was actually surprised when she wrote that this is a recipe from Kerala. I had never heard of it. Decided to give it a try. I am not sure if it quite tasted like Sambar to me. It was more like a lemony dal, tasty nevertheless.

Ingredients

Potato 2
Tomato 2
Green Chilli 4
Toor Dal 1 cup
Turmeric 1/2 tsp
Coriander leaves chopped 1 cup
Methi leaf 1/4 cup (i used 1 tbsp Kasuri Methi)
Lemon Juice 3 tbsp
Salt to taste



Seasoning
Mustard 1 tsp
Hing a little
Dried Red Chilli 2
Curry leaves 2 sprigs
Oil



Method of Preparation

1. In a pot, add cubed potatoes, tomatoes, slit green chillies and some water. Bring to a boil.

2. Add chopped coriander leaves and methi leaves.

3. Cook till the potatoes are nearly done.

4. Pressure cook Toor dal with enough water. Give it a whisk.

5. Add to the pot of sambar along with some salt. Simmer for 5-10 minutes. Switch off.

6. For Tempering, add oil in a small pan. Add mustard. When it sputters, add red chilli, curry leaf and hing. When it sizzles, pour it over the sambar.

7. Add the lemon juice at the end.

Serve with Rice.

Pala Kotta Pitla - Pitla with jackfruit seeds and eggplant

Pitla is a sambar like gravy made with roasted coconut, coriander seeds and dals. Typically the vegetables used are Eggplant/Kathirikka and Pavakka. We had an interesting discussion today at home as to why. We have no answers :-) 

Other things added to the Pitla are Channa or Kala channa, vadam like Karuvadam and Jackfruit seeds. I have posted of recipe for Pitla with Eggplant and Karuvadam before. The use of Jackfruit seed was new to me till my husband suggested it.



Ingredients

Kathirikka/Eggplant chopped (about 3 cups chopped)
Toor Dal 3/4 cup
Pala Kottai/jack fruit seed/chakka kuru 1.5 cups
Mustard 1/2 tsp
Curry Leaf few
Hing a little
Tamarind paste 1/2 tsp
Turmeric 1/2 tsp

Oil and salt to taste

To roast and grind

Coriander Seeds 1 tbsp
Channa Dal 1 tbsp
Urad Dal 1 tsp
Red Chilli 5
Coconut 1 cup



Method of Preparation

1. Preferably in a non stick pan, dry roast the coconut. When it starts to change colour, add the coriander seeds, channa dal, urad dal and red chillies. Roast till the coconut is reddish in colour and the other ingredients are also roasted. Cool and grind into a smooth paste.

2. Peal the outer white cover of the jackfruit seeds. Break it into 2-3 smaller pieces. You can optionally remove the brown skin as well. I left it in. 

3. In another pan, heat some oil. Add mustard seeds. When it sputters, add curry leaves.

4. Add chopped eggplant. Saute for 2-3 more minutes till the eggplant starts to wilt.

5. Add a couple of cups of water and tamarind paste. Cook till the eggplant is well cooked. Most of the water will be absorbed by now.

6. In the meanwhile pressure cook the toor dal with water till it is nice and mushy. Whisk it and make a smooth liquid.

7. Add the coconut paste, cooked seeds, salt and dal. Add more water if needed. Bring to a boil and simmer till everything comes together.

Sweet Corn Rasam

I used to make just the standard tomato rasam. On my husband's request I started experimenting with Rasams. My starting point was the Meenakshi Ammal book. It is a must own for learning basic Tamil cooking. The Blogging has introduced me to the fact that Rasam can be made with an array of ingredients, that I never imagined possibble. I saw this rasam recipe and was totally interested in trying it as Corn happens to be my little ones favourite.



Ingredients

Sweet Corn to garnish 2 tbsp
Rasam Powder 2 tsp
Tamarind paste 1 tsp

To make a coarse paste
Sweet Corn 5 tbsp
Coriander leaves a little
Curry leaves 3 sprigs
Garlic 2 cloves
Cumin/Jeera 1 tsp
Pepper 1 tsp

To temper 
Ghee 2 tbsp
Mustard 1 tsp
Curry leaves few

Oil and salt to taste

Method of Preparation

1. Make a coarse paste of all the ingredients under the 'to make paste' head.

2. Heat oil in a pot. Add the paste. Saute for a couple of minutes.

3. Add 4 cups of water and the tamarind paste. Mix well.

4. Add Rasam Powder and salt.

5. When it comes to a boil, switch off.

6. Garnish with the reserved sweet corn.

7. To temper, heat ghee in a small pan. Add mustard. When it sputters, add the curry leaves and transfer to the rasam.

Sambar - Vah re Vah Style

Sambar is a must have in any south indian meal. Every state and to some extent every house has their own variation of Sambar.

Check out other versions of Sambar posted in my blog

1. Ezhukari/Thaalakam
2. Sambar for Tiffin
3. Sambar Version 1
4. Kerala Style Vegetable Sambar

I found a version of Sambar by Vah Chef Sanjay Thumma. Most of you don't need an introduction to him. He has this super addictive personality and true to his word, Vah re vah is all about inspiring others to cook. Just looking at his show will make you want to run to the kitchen and try it immediately. This Sambar is no exception. It tasted awesome. It is quire similar to the arachu vitta sambar made in our homes. But a couple of things that I found different was the use of garam masala and ginger/garlic. Never heard of anyone using it, we quite liked this.

His sambar was very watery for my taste. So I made it slightly thicker.



At the end of this video, he tells how Sambar and rice taste best when eaten with hand and not with cutlery. So true. Our son now taken a crazy liking to eat his rasam rice with hands. Well what a mess he makes. But we love watching him eat. (He is this guy who needs to wipe his face between every mouthfuls even when he eats with his spoon. So this is saying something)

The spice level in this is slightly higher than my usual ones. Still not too spicy. Just a warning



Ingredients (Makes a big pot. Can easily serve 4-5 adults)

Do not be over whelmed by the number of ingredients. I have tried to group them in sets of how they go into the pot.

For Sambar Masala 

Set 1
Coriander Seeds 2 tbsp
Cumin 1 tbsp
Red Chilli 4
Pepper 1 tsp
Rice 1 tbsp
Channa Dal 2 tbsp
Fenugreek Seeds (Mendayam) 1/2 tsp
Clove 2
Cinnamon 1 inch piece
Star Anise 1
Fennel Seeds 1 tsp

Set 2
Mustard 1 tsp
Ginger 1 inch piece
Garlic 5 pods
Coconut 1 cup
Curry leaves few
Turmeric 1/2 tsp
Hing a little
Tomato 1

Other Ingredients
Onions 2
Potato 1
Carrots 2
Okra/Vendakka 4
Beans 3-4
Peas 1/2 cup
Tomato 3

Puli 1 tsp
Toor Dal 1/2 cup
Mustard 1 tsp
Cumin 1/2 tsp
Green Chilli 2
Curry leaves few

Coriander leaves a handful

Oil and salt to taste



Method of Preparation

1. Pressure cook the dal with enough water till it is well mushed. Keep ready.

2. The next step is to prepare sambar masala. We are not using ready made sambar powder at all. In a pot, dry roast the following ingredients together till they are slightly browned. Coriander Seeds, Cumin, Red Chilli, Pepper, Rice, Channa Dal, Fenugreek Seeds (Mendayam), Clove, Cinnamon, Star Anise, Fennel Seeds. Transfer to a mixie

3. In the same pot, add a little oil. Add mustard. When it sputters, add the Ginger and Garlic. Saute for a minute. Add the Coconut, Curry leaves, Turmeric, Hing and Tomato. Stir for a minute or 2 and then transfer to the mixie.

4. Grind to a smooth paste by adding a little water. Keep aside.

5. In the same pot, add some more oil. Add the Mustard. When it sputters, add the Cumin, Green Chilli and Curry leaves.

6. When it sizzles, add onions (chopped into 1 cm squares), cubed potato, cut carrots, sliced beans and peas along with some salt. Stir well and let it cook for a couple of minutes. Add tomatoes and saute for another minute

7. Add tamarind paste and a cup of water (or tamarind water). Simmer for a little bit till the vegetables start to cook.

8. Add the sambar masala and mix well. Add more water as required (3 cups or so). Do not make it too watery. Keep it thick. I felt that the Vah chef made it a bit too watery.

9. Simmer for a little while till everything comes together.

10. Add the mashed dal and cook for a few more minutes. You can adjust water again. 

11. Switch off and garnish with some coriander leaves.

Serve with rice and some papads or some dry side dish.

Vengaya Rasam - Onion Rasam

When I first saw the recipe for Onion Rasam here, I knew I had to try it. Am gald I did. Did not make many changes from the original recipe.

While making the rasam an interesting thought crossed my mind. What technically differentiates a rasam and a sambar? Many times ppl just use sambar powder for rasam as well and yet it tastes like rasam, so it is not the powder. Then the veggies - but lately I have seen ppl make rasam with a lot of veggies as well. The dal - rasam uses dal water and sambar a lot of dal. Onions - well this rasam has onions. But still none of these seem to satisfy me. It just amazes me that a rasam and sambar though quite similar in origins, taste so unique.



Ingredients

Small Onions 15-20
Coriander leaves a little
Curry Leaves few
Garlic 3
Cumin/Jeera 1 tsp

Mustard 1/2 tsp
Rasam Powder 2 tsp
Turmeric 1/2 tsp
Tomato 1

Tamarind paste 1 tsp
Water 3 cups

Gingelliy Oil and salt to taste

Method of Preparation

1. Make a coarse paste of small onions, coriander leaves, curry leavs, garlic and jeera.

2. Heat oil in a pot and add mustard seeds.

3. When it sputters, add the paste and saute for  5-10 minutes till the onions are cooked and the raw smell is gone.

4. Add tomato (finely chopped) and rasam powder, turmeric and cook for a few more minutes.

5. Add  tamarind paste and 3 cups of water. Also add the salt.

6. Bring it to a boil and switch off when it starts to foam.

Serve with rice.

Konda Kadalai Kathirikka Kozhambu - Chickpeas and Eggplant in a coconut sauce

Its evening. Time to make dinner. I open the fridge to check what I have. Based on that sometimes I decide on something that I have already made before. There are days when I do not feel like doing that. I want to make something new. Then I come back to the laptop and search for ideas. Then back to fridge to recheck ingredients. Finally I may find a new dish to make or may end up with something already cooked.

Time spent on searching, thinking, searching, thinking again : 45 minutes
Time taken to actually make something : 30 minutes

Does this happen in any of your houses?

As a solution to this problem, I experimented making a menu before I shop for the week. Time required to make the menu for the week 1 hour. Everyday I can quickly make a dish and be done with it..

I kept doing that for a few weeks. Then stopped and slipped to my old ways. This week I restarted it. While finalizing the menu, I found Sangeetha's Recipe. I really liked it and gave it a shot. Made a few minor changes. Please do refer to her original recipe as well.

It was out of the world. We are it with Rice today. It will make an excellent combo for dosa and roti as well.



Ingredients

Chick Peas 1 cup
Onions 2
Tomatoes 2
Eggplant 1 big
Green Chilli 1
Bay Leaf 2
Clove 3
Cinnamon 1 inch piece
Saunf 1 tsp
Jeera 1 tsp
Fenugreek seeds 1/4 tsp
Chilli Powder 1 tsp
Sambar Powder 1 tsp
Turmeric 1/2 tsp
Cumin powder 1 tsp

To grind

Poppy seeds (soaked in water) 1 tsp
Saunf 1 tsp
Coconut 1/2 cup
Garlic 5 pods
Ginger 1 inch piece

Method of Preparation

1. Soak Chickpeas and pressure cook with enough water till it is cooked.

2. Heat oil in a pan. Add the bay leaf, cinnamon, clove, saunf and jeera.

3. When it sizzles, add the sliced onions. Saute till it starts to brown.

4. Add chopped tomatoes and eggplant.

5. Add a little water and cook till it is partly cooked.

6. Make a paste of the ingredients under 'to grind'.

7. Add the paste to the pot. Add chilli powder, cumin powder, turmeric and sambar powder. Add some salt as well.

8. Add the cooked chick peas and some water. Simmer till it all comes together and the raw smell of all the masalas are gone.

Serve with rice, roti or dosa

It thickened a lot after a few hours and tasted even better the next day... yumm yummmm

Linking this to Lets Cook - Protein Rich Food Event by Radhika
Linking this to Magic Mingle - coconut and fenugreek seeds

Vendakka Mor Kozhambu

My husband remarked recently that I do not cook many tamil dishes. Well, it is kind of true. But believe me I am not to blame for that. He loves roti so much. So during week days we mostly eat that. So weekends are my old chance to make south indian. That too one of the days, we go out somewhere. So it is packed lunch.

Today I just took the opportunity to create a super simple kozhambu made of yogurt and spiced with coconut, green chillies and curry leaves.



Ingredients

Okra/Vendakka 8-10
Curd 2 cups
Water 1 cup
Coconut 3/4 cup
Green Chilli 1 (add more for spicier version)
Curry Leaf few
Mustard 1/2 tsp
Jeera 1 tsp
Turmeric 1.5 tsp

Method of Preparation

1. Grind coconut, green chilli and part of curry leaf into a smooth paste by adding a little water.

2. Heat oil in a pan. Add mustard. When it sputters, add the jeera, curry leaves and turmeric. Add turmeric according to taste. I like my kozhambu nice and yellow. So I added a lot. Also note that this step can be done right at the end and added to the kozhambu. I did it now as I did want to use more oil and also no second pan.

3. Chop the okra into big pieces (3-4 pieces depending on the size). Add to the pan.

4. Saute till it is almost cooked.

5. Meanwhile, in a bowl take the yogurt. Add the ground coconut paste. Add some of the water as needed and mix well.

6. Once the okra is almost done, add the yogurt mix. Cook in low-medium flame from this point. Otherwise the yogurt will kind of curdle.

7. Simmer for a little while (around 5 minutes) and switch off.

Serve with rice. My favourite side with this is cabbage thoran.

Linking this to Onam Special @ Sharan's Samayalarai

Tomato Rasam

Rasam, as I have mentioned in my earlier Rasam posts, can be made in so many differences. For an amateur, I used try different rasams and they all used to taste the same. But with time I have learned to make Rasam that has distinct taste. Though it sounds an easy recipe to make Rasam, I believe Rasam making in an art...

This one is my go to Rasam. You can't make much mistakes in this one. I served this in my Onam meal. Hope you enjoy it.



Ingredients

Tomato 2
Rasam Powder 2 tsp
Tamarind Paste 1/2 tsp
Toor Dal water 1/2 cup (or 1/8 cup of dal cooked in water)
Hing a little
Ghee 2 tsp
Mustard seeds 1/2 tsp
Curry Leaves few
Jeera 1 tsp
Coriander leaves a little

Method of Preparation

1. Heat a pan and add tomatoes along with 1 cup of water.

2. When tomatoes are cooked, add tamarind paste, rasam powder and salt.

3. After it is boils for a few minutes, add the dal water. Usually if you are making rasam and sambar, the water of the dal is used in Rasam and dal part in sambar. Otherwise you can just cook a little dal and whisk it into a clear water and add.

4. When it froths up, switch off.

5. In a small pan, add ghee. Add mustard. When it sputters, add jeera and curry leaves.  Add this to the rasam.

6. Garnish with coriander leaves.

Check out other Rasam Varieties in my blog!

1. Mysore Rasam
2. Lemon Rasam
3. Jeeraga Milagu Rasam (Cumin-Pepper Rasam)
4. Mint Rasam - Pudina Rasam

Linking this to Lets Cook - Lentils and Legumes Event by Radhika
Linking this to Onam Special @ Sharan's Samayalarai

Vegetable Sambar - Kerala Style Sambar

Sambar is an essential part of a South Indian meal. Though cooked in all the states (and by many north indians as well), they have unique recipes. As I mentioned in an earlier post, my favourite sambar is the Kerala Style sambar. It could be cause my mom makes the Tamil Style sambar and we eat it everyday. Kerala sambar we eat on special occasions. Though I know the taste and have an idea of how to make it, I had never been able to perfect the taste. This Onam I was able to make a Sambar that was perfect for me. This will be the sambar that will be made at our home from now on!



Ingredients

Toor Dal 1/2 cup
Potato 2
Carrot 1
Vendakka 7
Onions 1
Tomato 2
Green Chillies 1 (add more for a nice spicy sambar)
Tamarind paste 1 tsp
Curry Leaves few
Sambar powder 3 tsp
Hing a little

Oil and Salt to taste

Method of Preparation

1. Cook the toor dal with a couple of cups of water in a pressure cooker till is mushed up well.

2. In a pressure cooker, heat some oil. Add onions. Saute for a minute. Add curry leaves and green chillies

3. Add potatoes, carrots, vendakka all cut into big pieces. Saute for another minute

4. Add the tomatoes,  tamarind paste, sambar powder and mix well.

5. Add the cooked dal. If needed add some more water. (I added 1 cup of water).

6. Pressure cook for 2 whistles.

Garnish with coriander leaves (optional). Sambar is ready to be served with rice



Linking this to Lets Cook - Lentils and Legumes Event by Radhika
Linking this to Onam Special @ Sharan's Samayalarai