Orange Rasam

I caught hold of this rasam in Vardhini's blog and rightaway thought i had to prepare this delicious rasam, trust me this is the best rasam i have ever come across. Thank you Vardhini for this rasam.

Ingredients

Tomato 2( chopped into 4 pieces)

Turmeric 1/2 tsp

Orange Zest 3 tsp

 Fresh Orange juice 1/2 cup

Lime juice 1 tsp

Salt as required

Coriander leaves few

Grind to fine powder

Toor dhal 2 tsp

Cumin seeds 1/2 tsp

Black peppercorn 4

Dry red chillies 4-5

For Seasoning

Ghee 2 tsp

Mustard 1/2 tsp

Methi seeds 1 tsp

Curry leaves few

Hing 1/2 tsp

Method

Dry roast the items mentioned under grinding,cool and grind to fine powder.

Heat ghee in add all the items mentioned under seasoning in the order given above.

Add 2 glasses of water, tomato, turmeric, salt, orange zest, boil this for 10-12mins.

Add the prepared ground masala powder and mix .

Now its time to add our show stealer, Mr orange juice, mix well and bring to boil for 5-6 mins.

Take off from flame add lime juice and coriander leaves.

Serve hot your yummy orange rasam with a dollop of ghee.

Suggestions

Orange zest is the outer skin of the orange, you can avoid this and add 1 cup orange juice.

Select sour orange as they give more taste.

Milagu Rasam ~ Pepper Rasam

This rasam is very famous in Tamilnadu and Kerala, it tastes awesome with steamed rice and a dollop of ghee.

 

Ingredients

Tomato 1(cut into 4 big pieces)

Water 1 litre

Tamarind pulp 1/2 cup

Hing 1/4 tsp

Garlic cloves (4 crushed)

Turmeric powder 1/4 tsp

Salt as required

 

Grind to masala powder

Peppercorns 10-12

Coriander seeds 1tsp

Cumin seeds 1 tsp

(Dry roast the above and grind to fine powder).

 

For seasoning.

Ghee 1 tsp

Mustard 1/2 tsp

 Dry Red chilly 2(broken)

Curry leaves few

Cumin seeds 1/4 tsp

 

Method

Heat ghee in a pan add mustard, cumin seeds, red chillies and curry leaves.

Mix all the above items and bring to boil.

Add the prepared masala powder and boil for 5-6 mins, serve hot with steamed rice.

 

Aviyal

 

Avial is a curd and coconut based gravy which goes well with steamed rice. Vegetables which are usually used are yellow and white pumpkin, carrot, beans.

To know more about this lovely dish click here and continue reading to learn how to prepare this lovely recipe.

 

Ingredients

White and yellow pumpkin 1/2 cup

Carrot 1

Beans 3-4

Salt as required

 

Grind to fine paste

Fresh grated coconut 1 cup

Green chilly 3

Cumin seeds 1/4 tsp

Curd 1 cup

 

For Seasoning

Coconut oil 1 tsp

Curry leaves few

 

 

Method

Peel and cut all vegetables in the shape of finger.

Cook above vegetables with little water and salt,once it is cooked remove from heat and then add the ground masala of coconut green chilly cumin seeds and curd and mix well.

Finally season with curry leaves and mix gently.

Your yummy avial is ready to be served with steamed rice.

 

Suggestions

Yam can also be added to the avial.

Add the ground masala once the vegetables are boiled and removed from heat, otherwise the yogurt will curdle.

If you do not like the smell of coconut oil, do not season the avial, leave it as it is, seasoning with other cooking oil will spoil the taste.

 

Sending to Sharan's Samayalarai

 

 

Sending to Anu's healthy kitchen

 

 

Masala Sambhar

Ingredients

Toor dal 1 cup

Beans and Carrot 1 cup

Onion 1(finely chopped)

Garlic 5(Finely chopped)

Tomato 1(Finely chopped)

Sambhar Powder 3 tsp

Red Chilly powder 1 tsp

Turmeric 1 tsp

Salt as per taste

Oil 2 tsp

Mustard 1/4 tsp

Cumin seeds 1/2 tsp

Hing 1/2 tsp

Curry leaves few

Fresh coconut 4 tsp

Clove powder 1 tsp

Cardamom powder 1 tsp

Garam masala 1 tsp

Coriander leaves few

Method

Wash and pressure cook toor dhal carrot and beans with turmeric until soft and not mushy.

Seasoning is the important thing in this sambhar which gives all the taste and delicious flavour.

Heat oil add mustard when it splutters add cumin seeds, curry leaves and hing and fry for a min or two.

Now add onion garlic and tomato and saute until tomato softens, add turmeric, sambhar powder, garam masala, clove powder cardamom powder, red chilly powder and salt.

Fry for 2mins add coconut and mix well. Pour the seasoning over the boiled toor dhal and vegetables.

Mix well and serve hot with rice and a dollop of ghee.

Suggestions

This delicious sambhar can be prepared with vegetables like brinjal and pumpkin also.

Uppu Saaru Palya ~ Another simple delicacy from karnataka

Uppu Saaru or Sappe Saaru is famous in Karnataka, especially in the rural area. Uppu Saaru with palya is a perfect dish on a rainy day or when the weather is cold outside, you can have this and feel warm. Mixture of vegetables, grains and greens are cooked in water and then the water is spiced with adding masala and the cooked vegetables are used as a side dish after seasoning.

Ingredients

Whole Moong(green) 1/2 cup

Toor dhal 1/2 cup

Green chillies 4

Cumin Seeds 1/2 tsp

Black peppercorn 3

Garlic 4

Onion 1

Coriander leaves 1/2 bunch

Fresh/frozen coconut 2 tsp

Tamarind extract 1/2 tsp

Jaggery 1/2 tsp

Mustard 1/4 tsp

Curry leaves 5-6

Oil 1/2 tsp

Salt as per taste

Method

Pressure cook the dal and  moong with chillies and salt and drain the stock to the another bowl and remove the chillies. except oil and salt,grind all the ingredients above with 1tbsp of cooked dal ,moong mixture and chillies into a fine paste.mix this paste to the drained stock in a vessel and allow to boil for 5mins,dont over boil,if required add salt. Give normal tadka of mustard and curry leaves to moong and dal mixture but don’t put tadka for saaru. Serve Uppu saaru palya with rice.

                                                                                                                                                     

Palak with Mixed Dhal Sambhar

This is a simple sambhar loaded with nutrients and also tasty. There is no process of grinding for this sambhar and requires less time for preparing.

Ingredients

Palak 1 bunch

Whole Green Gram(Green Moong) 1/2 cup

Masoor dal 1/2 cup

Black chickpeas 1/2 cup

Onion 1(roughly chopped)

Tomato 1(Roughly chopped)

Sambhar Powder 3 tsp

Salt as per taste

Oil 1 tsp

Mustard 1/2 tsp

Hing 1/4 tsp

Cumin Seeds 1/2 tsp

Turmeric 1/2 tsp

Method

Soak green gram dhal and black chickpeas overnight and drain the water.

Wash and chop palak roughly.

Boil 3 cups of water in a pressure cooker, when it starts to boil

 Add palak, masoor dhal, black chickpeas, green gram, salt sambhar powder, onion, tomato and turmeric, mix well and pressure cook for 2 whistles.

Heat oil in a pan add mustard when it stops spluttering add cumin seeds and hing and pour this to the sambhar and mix well.

Thats it your done, your yummy and tasty Palak With Mixed Dhal Sambhar is ready to have with a cup of rice and ghee on top.

Pulingari ~ Tamilnadu's Tasty Sambhar

Ingredients

Tender Drumstick 1

French Beans 3-4

Tamarind Paste 2 tsp

Turmeric 1/2 tsp

Hing 1/4 tsp

Curry leaves few

Salt as per taste

Mustard 1/2 tsp

Oil 1 tsp

To grind

Methi seeds 1/4 tsp

Red dry chilly 3

Fresh coconut 3 tsp

Method

In a pan separately roast methi seeds and dry chilly for 3mins or until aromatic and colour changes to ligt brown, cool and grind with coconut and little water to fine paste.

Wash and chop the vegetables to 1 inch size and pressure cook with tamarind paste, turmeric salt and water.

When vegetables are cooked add the ground paste and cook on simmer for 4-5 mins or until aromatic.

Temper with mustard, curry leaves and hing and pour over the sambhar and mix well.

Serve hot Pulingari with rice and ghee and papad.

Suggestions

Vegetables like white pumpkin, brinjal, ladies finger and arvi can also be added to Pulingari.

Shallots Garlic Sambhar ~ Spicy Tasty Sambhar

Ingredients

Shallots/Baby Onions 10-15

Garlic 7-8 pods

Oil 2 tsp

Tamarind Paste 1 tsp

Salt as per taste

Mustard 1/2 tsp

Urad dhal 1/2 tsp

Hing 1/2 tsp

Curry leaves few

Grind to fine paste

Dry red chilly 3

Cumin Seeds 1/2 tsp

Black peppercorn 3

Coriander seeds 1 tsp

Methi seeds 1 tsp

Fresh coconut 2 tsp (grated)

Method

Heat a tsp oil and except coconut fry all the ingredients mentioned for grinding for 3-4 mins or until aromatic and colour changes to slight brown.

Cool and grind to fine paste adding coconut and little water.

Heat oil add mustard, urad dhal when dhal changes colour to slight brown add hing, curry leaves,

garlic and saute until garlic is half done, now add the shallots and fry until soft.

Add the ground paste, tamarind paste, salt and a glass of water, boil for 5-6mins.

Serve hot Shallots Garlic Sambhar with rice and a dollop of ghee.

Pumpkin Moong Kootu

Ingredients

Yello Pumpkin 1 cup ( Medium Size)

Yellow Moong dhal 1/2 cup

Mustard 1/4 tsp

Urad dhal 1/4 tsp

Turmeric 1/2 tsp

Curry leaves few

Oil 1 tsp

Salt as per taste

To be ground into fine paste

1/2 cup fresh coconut(grated)

Dry red chilly 3(Broken)

Cumin seeds 1/2 tsp

Water

 

Method

Heat the oil in a pressure cooker and add the mustard seeds and urad dal.

When the seeds crackle, add the curry leaves, pumpkin, moong dal and turmeric powder, mix well and sauté on a medium flame for 2 minutes.

Add the prepared paste, 2 cups of water and salt, mix well and pressure cook on high flame for 2 whistles.

Serve hot pumpkin moong kootu with steamed rice.

 

 

Drumstick Green Gram Dhal Sambhar

Ingredients

Drumstick 2
Green Gram Dhal 1 cup
Onion 2 (Roughly chopped)
Fresh coconut 3 tsp (Grated)
 Cumin Seeds 1/2 tsp
 Green Chilli - 1
 Rice flour – 1 teaspoon

Sambhar Powder 2 tsp

Turmeric powder – a pinch

Hing 1/4 tsp
 Salt – 1 teaspoon
 Oil – 1 teaspoon
 Mustard – ½ teaspoon
  Curry leaves – few

Method

Soak gren gram dhal overnight or for 4-5hours and pressure cook with turmeric and water until soft but not mushy.

Grind coconut, green chilli, rice flour and cumin seeds to a fine paste adding little water.

Cut drumstick into 3 to 4″ long and put it in a vessel and add just enough water to cover the vegetable. Add sambar powder, turmeric and salt and cook till the vegetables are soft. Add the cooked dhal and the ground paste and allow to boil for 4-5mins.

Temper with mustard, onion curry leaves and hing and pour to the sambhar and mix well.

Serve hot drumctick green gram dhal sambhar with rice and a dollop of ghee.
 

Tomato Rasam

Ingredients

Tomato 2 (Ripe)

Rasam Powder  3 tsp

Salt as per taste

Oil 2 tsp

Coriander leaves few

Curry leaves few

Mustard 1/4 tsp

Cumin seeds 1/2 tsp

Garlic 3 pods ( Optional)

Method

Wash and squeeze the tomato in hands add to a vessel with water and boil until tomato softens.

Now add rasam powder and salt and mix well and simmer and let it boil for 4-5mins.

Heat oil add mustard, cumin seeds, curry leaves and garlic and pour to the rasam, add coriander leaves and mix well.

Allo the rasam to boil for 3-4mins and serve hot with rice and a dollop of ghee.

Mor Rasam ~ Buttermilk Rasam with spices

Ingredients

Buttermilk 2 cups

Toor dhal 1 tsp

Urad dhal 1tsp

Red dry chilly 1

Methi seeds 1/4 tsp

Cumin seeds 1/4 tsp

Peppercorns 3

Oil 1 tsp

Mustard 1/2 tsp

HIng 1/4 tsp

Curry leaves few

Salt as per taste

Method

Heat oil in a pan and fry toor dhal urad dhal red chilly methi seeds cumin seeds and peppercorns one by one for 2-3mins or until dhals turn slight brown and aromatic.

Cool the fried things and grind to fine paste adding little water.

Add the ground paste and salt to the buttermilk simmer and boil for 5mins or until bubbles.

Heat oil in a pan add mustard when it stops spluttering add hing curry leaves and add to buttermilk rasam and enjoy your buttermilk rasam on a lazy noon.

 

Sent to Anu's Healthy Kitchen

 

Brinjal Sambhar

Ingredients

Brinjals 4-5

Tomato 1

Onion 1

Toor dhal 1 cup

Turmeric 1/2 tsp

Tamarind small size soaked in water

Salt as per taste

To grind into fine paste

Chana dhal 2 tsp

Urad dhal 1 tsp

Coriander seeds 2 tsp

Red dry chilly 3

Methi seeds

Fresh grated coconut 2 tsp

To temper

Oil 2 tsp

Mustard 1/2 tsp

Cumin seeds 1/2 tsp

Curry leaves few

Hing a pinch

Method

Wash and cook toor dhal with turmeric and water until mushy.

Cut onion and tomato into medium pieces.

Chop brinjal pieces into medium pieces and place in a bowl of water until required

Heat a tsp oil in a pan add all the ingredients mentioned to grind, fry all the things until aromatic or colour changes to slight brown, cool and keep aside and grind with fresh coconut and little water to smooth paste.

Heat oil in a pan add mustard, when it stops spluttering add cumin seeds and curry leaves.

Now add onion and tomato and saute for 3-4 mins or until onion and tomato is half cooked.

Now add brinjal pieces and saute for 4-5mins or until done.

Now add the tamarind soaked water and cook on simmer until it starts to boil.

Now add salt,the ground paste and cooked toor dhal, mix everything and cook on medium flame for 3-4mins or until the brinjal sambhar is aromatic.

Serve brinjal sambhar with rice and a dollop of ghee and papad.

Mixed Vegetable Sambhar

Ingredients

Toor dhal 1 cup(Boiled)

Potato 1

Beans 4-5

Carrot 1

Onion 1

Tomato 1

Green Chilly 2

Turmeric powder 1/2 tsp

Tamarind pulp

Methi/Fenugreek seeds 1/4 tsp

Oil 1 tsp

Mustard 1/4 tsp

Cumin/Jeera seeds 1/4 tsp

Hing powder 1/4 tsp

Curry leaves 5-6

Salt as per taste

Sambhar powder 4 tsp

Method

Soak tamarind in 1/2 cup of warm water.

Wash and chop all the vegetables into medium size and until required put them in a bowl of water(except onion, tomato and green chilly)

Wash and cook toor dhal with turmeric powder and water until soft.

Except onion, tomato and green chilly cook all the vegetables and keep aside.

Heat oil in a pan add mustard when it stops spluttering add methi seeds, cumin seeds, when they crackle, add hing powder, green chilly and curry leaves.

Now add onion and tomato and fry until and both onion and tomato is done.

Now add tamarind water soaked with tamarind, removing the tamarind pulp and seed.

Add 1 glass of water and let the raw smell in tamarind water go.

Now add sambhar powder and salt and mix well.

Now add cooked vegetables and toor dhal and mix everything properly.

Cook for 4-5 mins or until bubbles form.

Before switching off add a tsp of ghee and coriander leaves.

Serve mixed vegetable sambhar with rice and papad. 

Toor Dhal Mor Kulambu/ Toor Dhal Yogurt Sambhar

Ingredients

Toor dhal 1 cup

Turmeric 1/2 tsp

Thick Buttermilk 3 cups

Fresh grated coconut 3 tsp

Green Chillies 3

Cumin Seeds 1/2 tsp

Hing 1/4 tsp

Curry leaves 4-5

Oil 1 tsp

Salt as per taste.

Method

Wash and pressure cook toor dhal for 2 whistles with turmeric and enough water.

Make sure the dhal is completely boiled and is mushy.

In a vessel mix together boiled toor dhal, yogurt and water.

Grind to smooth paste coconut, green chilly and cumin with little water.

Pour the ground paste and salt to the toor dhal mixture.

Heat oil in a pan add mustard, hing and curry leaves and fry until mustard stops spluttering.

Pour the toordhal mixture to the pan and mix carefully.

Cook on medium heat without letting it to form bubbles.

After 3-4 mins take off from flame and garnish with coriander leaves.

Serve toor dhal mor kulambu with steamed rice and pickle

Beans Potato Sambhar

Ingredients

Beans 4-5

Potato 1

Onion 1

Tomato 1

Toor dhal 1/4 cup

Tamarind juice 1/4 cup

Sambhar Powder 3 tsp

Turmeric 1/2 tsp

Oil 1 tsp

Mustard 1/4 tsp

Jeera 1/4 tsp

Hing a big pinch

Curry leaves and coriander leaves few

Salt as per taste.

Method

Remove the ends, wash and chop beans in medium pieces.

Wash and cut potato into medium pieces.

Wash toor dhal and pressure cook with turmeric and enough water for 2-3 whistles until mushy.

Separately pressure cook potato and beans and reserve the cooked water.

Heat oil in a pan add mustard, hing, jeeera, curry leaves and fry until mustard splutters.

Now add medium sizes of onion and fry until onion softens, toss in tomato and cook until tomato is cooked.

Now add the tamarind juice and a glass of water and cook for 3-4 mins until raw smell of tamarind juice goes.

Now add the cooked vegetables, sambhar powder, salt and boiled toor dhal.

Mix everything, and cook for 4-5 mins on medium flame add coriander leaves.

Serve beans potato sambhar with steamed rice, dont forget to add a dollop of ghee on top.

Suggestions

Any other vegetables of your choice can be added to the sambhar.

Instead of oil ghee can be used for tempering.

Make sure not to over cook the vegetables, they should be boiled and firm.

Methi Dhal

Ingredients

Toor dhal 1/2 cup

Methi seeds 2 tsp

Turmeric 1 tsp

Mustard 1/4 tsp

Red chillies 2-3

Jeera seeds 1/4 tsp

Hing a pinch

Curry leaves 3-4

Coriander leaves few spring

Salt as per taste

Oil 1 tsp

Lemon Juice 2 tsp

Method

Roast methi seeds for 2-3 mins or until aromatic and colour changes to golden brown.

Was toor dhal add roasted methi seeds and turmeric pressure cook until dhal is soft.

Heat oil in a pan except salt and lemon juice add all the other ingredients and fry for 2 mins or until mustard splutters and jeera changes colour.

Now add the boiled dhal and methi and a glass of water and salt.

Cook for 4-5 mins or until bubbles form, take off from flame and add lemon juice.

Serve methi dhal with steamed rice and a dollop of ghee.

Channa Peanut Kootu

Ingredients

Black Chickpeas 1/4 cup

Peanut 4 tsp

Channa dhal 2 tsp

Urad dhal 2 tsp

Red chillies 3

Peppercorn 4

Fresh greated coconut 3 tsp

Oil 2 tsp

Mustard 1/4 tsp

Cumin/Jeera seeds 1/4 tsp

Hing 1/4 tsp

Green chilly 1

Curry leaves 4-5

Turmeric 1/2 tsp

Salt as per taste.

Method

Soak channa overnight and pressure cook for 3-4 whistles with peanuts and keep aside.

Heat a tsp oil in a pan and fry chana dhal, urad dhal , peppercorn and red chillies for 2-3 mins or until aromatic and dhals change colour to golden brown.

Cool the fried ingredients and grind to fine powder and then add grated coconut and half glass of water and grind to fine paste.

Remove the ends and finely chop green chilly.

Heat oil in a pan add mustard, jeera, curry leaves, hing, green chilly and fry for a min or until jeera changes colour.

Now add the ground mixture and 2 glasses of water, boiled channa and peanuts.

Cook on simmer for 5-6 mins. Now add turmeric and salt and mix well.

Cook on high flame for 5-6 mins or until bubbles form in kootu.

Serve channa peanut kootu with steamed rice and dollop of ghee and papad.

Lady's Finger Mor Kulambu/ South Indian Okra Kadhi

Ingredients

Tender lady's finger 6-7

Sour Curd 2 cups

Cumin Seeds 2 tsp

Hing 1 tsp

Fresh Coconut 4 tsp

Green Chillies 4

Ginger 1/2 inch

Tomato 1

Turmeric powder 1 tsp

Curry Leaves 4-5

Oil - 2tsp
Urad dal - 2 tsp
mustard seed - 1tsp
dry red chillies - 2
methi seeds - 1/2 tsp

Method

Wash tomato and cut into medium pieces.

Wash pat dry lady's finger and cut into medium pieces.

In a pan add 1/2 tsp oil and add chopped lady's finger pieces and saute for 3-4 mins or until soft and the outer skin becomes light brown and keep aside.

To the blender add coconut, green chillies, cumin seeds, ginger and grind to fine smooth paste.

Heat oil in a pan add mustard, urad dhal, methi seeds, curry leaves and hing one by one.

After urad dhal changes colour add turmeric powder and dry red chillies and tomato.

Cook till the tomato are tender, Now add the lady's finger pieces.

Lower the flame and pour curd and a glass of water and salt and let it boil.

Once sbubbles form add the ground coconut paste and let the mixture boil for 3-4  mins.

Serve Lady's finger mor kulambu with steamed rice

Green Peas Rasam

Ingredients

1 cup fresh/frozen green peas

1 tsp urad dhal

1 tsp chana dhal

1 tsp cumin/jeera seeds

5-6 peppercorns

5-6 dry chilly

1 tsp grated coconut

2 garlic pods

5-6 curry leaves

Few coriander springs

2 tsp oil

salt as per taste.

Method

Boil green peas mash and keep aside.

Heat a tsp oil in a pan and fry chana dhal, urad dhal, dry chilly, jeera and peppercorns until aromatic or colour changes, cool and grind alongwith coconut and little water to fine paste.

In the same pan heat oil add mustard, curry leaves, garlic and jeera and fry for a min.

Now add mashed green peas, salt, ground mixture and a glass of water.

Let the rasam boil for 5-10mins.

Garnish with corainder leaves.

Serve hot with rice and a dollop of ghee