Pineapple Rasam to Tantalise your Taste Buds...

Pineapple Rasam

Rasams rule our dinner menu’s in winters and for that matter, even in summers. Gently steamed bowl of rice and a ladleful of spicy and tangy Rasam with crunchy Papadams top my comfort food category. This is a type of food which can lift your mood and sooth your spirit. This is a type of food that warms your heart and takes you down the wonderful memory lane.

Talking of Rasams or Saaru as we call in Kannada, you will be amazed to find hundreds of recipes of making it with different ingredients. While Tomato Rasam is my favourite one, Lemon, Coconut, Horse gram, Kokum etc are few more varieties of Rasams I enjoy quite often. Apart from these, there is one more Rasam that my Amma used to cook for us when she was short of time and ingredients. And that one is Pineapple Rasam which my mother had learnt from her sister.

My Chikkamma’s recipe of Pineapple Rasam is very simple, uses very few ingredients and quick to make. It is one of the best examples of using fruits in savoury recipes. I make it quite often when I am feeling bit too lazy to cook lentils and chop vegetables. Few cups of fresh or canned Pineapple cubes cooked along ginger and green chillies for spiciness, tamarind pulp for tingling sourness and jaggery or palm sugar for sweet note is a tingling sensation of three flavours to your taste buds. Addition of Rasam Powder makes this simple Rasam more flavoursome and redefines the simplicity in cooking. Yes, you don’t need basketful of ingredients and cup full of spices to cook something exciting and exotic. Just handful of ingredients and pinches of spices is enough to tantalise your senses and touch your soul.

Pineapple and Rasam Powder for Pineapple Rasam

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Pineapple Rasam (Sweet, Sour and Spicy Pineapple Soup)

Prep Time: 10 mins
Cooking Time: 15-20 mins
Serves: 3-4
Recipe Source: Chikkamma, my Aunt
Recipe Level: Easy/Beginner
Spice Level: Low to Medium
Serving Suggestion: With steam cooked rice and papad

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Ingredients:
2-3 cups Pineapple, peeled and cut into 1 inch cubes
1-2 Green Chilli, slit (Adjust acc to taste)
½ tsp Ginger, crushed and finely chopped
½ - 1 tbsp Rasam Powder, homemade or store bought (Adjust acc to taste)
¼ tsp Turmeric Powder
½ tsp Tamarind Paste or 1 small marble sized Tamarind Pulp
½-1 tbsp Jaggery or Palm Sugar (Adjust acc to taste)
5 Black Pepper Corns, crushed (Optional)
1 tbsp Coriander Leaves, finely chopped
Salt to taste

For Tadka/Tempering:
½ tbsp Ghee or Oil
1 tsp Mustard Seeds
1 tsp Jeera/Cumin Seeds
¼ tsp Hing/Asafoetida
1 Dry Red Chilli, halved
Few Curry Leaves

Pineapple Rasam

Method:

Take 4 cups of water in a pan and add rasam powder, jaggery and tamarind extract to it. Bring this to gentle boil over medium heat.
Now add cubed pineapple pieces along with slit green chillies, ginger, turmeric powder, crushed peppercorns and salt to taste. Simmer the heat and cook it covered for 10 mins. Remove the lid and bring this rasam to a boil and cook it for another 2-3 mins.
Mean while heat ghee/oil in a pan and add mustard seeds to it. When it starts to pop and splutter, add cumin seeds, halved red chillies, hing and curry leaves. Roast the spices till they are fragrant, for about 1 minute.
Transfer the tadka/tempering to the rasam.
Add finely chopped coriander leaves and cover the pan and let it rest for 5 more minute for all the flavours to blend well. Serve hot with steam cooked white rice and Papadams and enjoy.

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Notes:

• Sometimes I add a cup of cooked dal water while making this Rasam.
• Puree a cupful of Pineapple cubes and add this juice while making the Rasam to get distinct pineapple flavour in gravy.
• Use Sambar Powder if you are out of Rasam Powder or skip using the Rasam Powder and add chilli powder, coriander powder and jeera powder in it's place.

On other note, my office work has kept me away from replying to your comments, mails and blog-hopping. Hopefully I should be able to post recipes and blog-hop regularly from next month. So friends, please bear with me for a while.
And do hop to dear Sailu's blog for my article on Exploring Udupi-Mangalorean Street Foods, part of her wonderful series of Indian Food Trail.

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Bitter Love: Bitter Gourd Saaru & Chips

Bitter Gourd Marinated in Salt

Bitter gourd, either you love it or hate it. I have seen many people who initially hated this bitter, odd looking vegetable and lately fall in love with it. It takes many meals over years to develop a taste for Hagalakai, as we call it. But there are some who still don't seem to come in terms with this vegetable even after they have had upgraded their wardrobe from sneakers to tailor-made pants;) Unlike my siblings, who are still struggling to acquire taste for this vegetable, I have grown up appreciating its rich bitter and pungent flavour for some strange reasons which are unknown to me. I was always a picky eater as a kid and my love for this bitter vegetable was unsolved mystery to my parents. Every fortnight my Amma made it a point to cook some bitter vegetables and bitter gourd always topped the list. We always had bumper crop of bitter gourd growing in backyard and hence there was no chance of Appa pretending to have amnesia when asked to buy them. The vegetable is reported to be a blood purifier, digestion enhancer and stimulating agent of liver. And now when your read how good Bitter Gourd is for your health, all grown-up and mature ME (!!!???) can’t ignore it right? No fat chance!

When my sister and brother would run a mile at the bare mention of this vegetable, I would happily lick my plate clean whenever Amma made Bitter Gourd dish. One such recipe from my mother’s large collection is Hagalakai Saaru, roughly translated as Bitter Gourd Rasam where bitter taste of Bitter Gourd is lightly concealed with the sweet Jaggary, sour Tamarind and spicy blend of spices. This mixture of five flavours- bitter, sweet, sour, salty and spicy defines the taste of life in a bowl. I love to eat this lightly bitter, spicy, tangy, sweet Saaru with aromatic Basmati rice with a dollop of Ghee and Tender Mango Pickle.

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Bitter Gourd Saaru
Prep Time: 10 mins
Cooking Time: 20-25 mins
Serves: 4-5

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Ingredients:
2 medium Bitter Gourd
1 medium Onion, finely chopped
½ tbsp Garlic, finely chopped (Optional)
2 Green Chilli, slit
½ inch Ginger, crushed and chopped
1 small Lime sized Tamarind
1-2 tbsp Jaggery (Adjust acc to taste)
½ - 1 tbsp Rasam Powder
¼ tsp Turmeric Powder
¼ tsp Chilli Powder (Optional)
1 tbsp Coriander Leaves, chopped
Salt to taste

For Tempering:
1 tsp Mustard Seeds
1 Dry Red Chilli
A big pinch of Hing/Asafoetida
Few Curry Leaves
1 tbsp Oil

Bitter Gourd Saaru

Method:
Cut thin round slices of bitter gourd, about 1 packed cup, and add little salt to it. Mix well and keep it aside for at least 30 mins. This way the bitter taste of bitter gourd will be released from them.
After 30 minutes or so squeeze as much of water as possible from these bitter gourd slices. Wash them with cold water and drain and keep aside.
Mean while, soak tamarind in hot water for about 10 minutes and extract its juice and keep it aside.
Heat oil in a pan and add mustard seeds to it. When mustard starts to pop and splutter, add halved dry red chilli, hing and curry leaves. Sauté it for few seconds.
Mix chopped onion, garlic and sauté on medium flame till they leave raw smell and lightly browned.
Add slit green chillies, bitter gourd slices, ginger and mix well. Keep sautéing for about 5 minutes till bitter gourd turns light brown.
Mix in tamarind juice, about 1 cup of water, jaggery, turmeric powder and salt to taste. Bring the mixture to gentle boil at medium flame.
If required add more water and add rasam powder and red chilli powder. Check for the seasoning and make changes according to taste. Cook on a low to medium flame for another 5 minutes and bring it to boil.
Switch off the flame and add chopped coriander leaves. Cover and let it sit for about 10 mins for the flavours to blend well. Serve hot with steaming bowl of rice and pickle and enjoy this bitter goodness.

Another recipe I tried over weekend was Kay’s No Fry Bitter Gourd Chips. Being a bitter gourd fanatic I couldn’t resist trying this recipe which is not just simple to make but also uses very less oil and not much work is involved. I made little changes to the ingredients used and simply followed her recipe. Thank you Kay for this wonderful recipe. Try them to see how good they are.

Bitter Gourd Slices Marinated with Spices

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No Fry Bitter Gourd Chips
Prep Time: 5 mins
Cooking Time: 15 mins
Serves: 3-4

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Ingredients:
2 Bitter Gourds
1-2 tbsp Oil
1 tsp Red Chilli Powder (adjust acc to taste)
½ tsp Turmeric Powder
¼ tsp Amchur/Dry Mango Powder (Optional)
Salt to taste

No Fry Bitter Gourd Chips

Method:
Slice bitter gourd to thin round slices using mandolin or knife.
Mix in oil, chilli powder, turmeric powder, amchur and salt and marinate for at least half an hour.
Pre-heat the oven at 375 F. Arrange the slices neatly in rows, on a foil covered baking tray and bake it in a middle rack of the oven for about 10 mins. Place the tray on top rack for 3-5 mins so that chips becomes crisp and brown or else broil them. Watch them closely and make sure that they don’t get burned.
That’s it. Serve bitter gourd chips with Rice and Rasam and enjoy.

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Tomato Saaru & Pepper-Carrot Palya

Our Comfort Food: Rasam Rice, Papads, Pepper-Carrot Palya and Salad

"Food, like a loving touch or a glimpse of divine power, has that ability to comfort."
-Norman Kolpas

Our senses hold some of our most potent memories. Touching the silk or smelling herbal soap, aroma of ground coffee brewing in coffee maker or sizzling of curry leaves in oil sends me back in time to my Ajji’s kitchen. There is a delicious Rasam bubbling in a large copper pot over an open fire-wood heated stove in one corner; one helper is pounding red chillies and spices in other corner while my aunt is grinding freshly grated coconut with chillies for chutney in a stone grinder. There is a small stream of water flowing close to the kitchen, with just the right breeze causing a mist to drift across my face, tickling my nose. I am sitting cross legged on red oxide floor with my sister and cousins wondering where to have our picnic lunch, that day’s most important question. The sight, smell and taste of what my granny cooked are fresh and vivid memories which I will always carry with me.

While cooking everyday meals, I find myself musing lately over comfort foods. If I were to ask you what food you associate with feeling good, what would be your answer? I know that your answer is probably different from what I consider to be my comfort food, mainly because of our individual life experiences, backgrounds and cultures. Comfort food satisfies our soul as well as the stomach and that’s why we love it so much. Often these dishes remind us of our childhood, happy memories. Cooking up that dish our Granny or Mom or Aunt used to make is as soothing as eating it because it reminds us of a time when life was simpler. My Amma would always say that the reason why comfort food always tastes best is because it is shared with our loving family and friends with no frills, just with love. The kitchen filled with the aroma and scent of food that brings back warm and fond memories is what makes it more comforting and as these recollections takes place around the table with our loved one, yet another fond and loving memory is born.

Like most people, I don’t have just one memory associated with just one food. I have good number of favourite foods which fall under comfort food zone. These recipes are simple with minimal ingredients used and are unpretentious. But these are the food which oozes with flavours and make me feel good when preparing and eating them. One such dish is simple tangy Tomato Saaru with Pepper-Carrot Palya. They are simple culinary delights I crave, just for comfort...

After many unsuccessful attempts at making simple Tomato Saaru which I wanted to taste just like the one my Amma and Ajji makes my hubby surprised me with his Rasam. It tasted as good as the one I remembered eating when growing up-same flavour, same aroma, same colour and same taste. Although he used the similar ingredients which most of us use when making Rasam it tasted different from what I cook. I immediately wrote down his recipe and tried it next time using same measures and ingredients and following his method. Darn!!! There was still something missing, may be it’s to do with the taste which goes into ingredients when he touches them. Since then it’s Krish who makes Rasam for me, the one which is comfort food for me and takes me down the memory lane.

Tangy Tomato Saaru

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Tomato Rasam
Prep Time: 10 mins
Cooking Time: 20-25 mins
Serves: 3-4

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Ingredients:
3-4 large ripe & juicy Tomatoes, thinly sliced or chopped
¾ cup Toor Dal, picked and washed
1 tbsp Rasam Powder
1 large marble sized Tamarind Pulp/½ tbsp Tamarind Puree
2 Green Chillies, slit
½-1 medium Onion, thinly sliced or roughly chopped
½ inch Ginger, crushed
½ tsp Turmeric Powder
½ tsp Black Pepper, lightly crushed using pestle and mortar
½-1 tbsp Jaggery
2-3 tbsp Coriander Leaves, finely chopped
Salt to taste

For Tempering:
1 tsp Mustard Seeds
1 tsp Jeera/Cumin Seeds
½ tsp Black Peppers
3-4 cloves of Garlic
1-2 Dry Red Chilli, broken
Few Curry Leaves
A big pinch of Hing/Asafoetida
½ tbsp Oil/Ghee

Rasam Rice with Papads

Method:

Cook toor dal with 2 cups of water, turmeric and a tsp of oil in pressure cooker for about 15-20 minutes till they are nicely cooked.
Release the pressure from pressure cooker before you open the lid and roughly mash the cooked dal with ladle or potato masher.
Soak tamarind pulp in half a cup of warm water for about 5 minutes and squeeze the pulp to release its juice. Discard the pulp once used.
Transfer cooked dal into heavy bottomed pan and add sliced onions, slit green chillies, crushed ginger and about 2-3 cups of water and boil it for about 5 minutes in medium flame.
Add sliced tomatoes, tamarind extract, rasam powder, jaggery, crushed black peppers and salt to taste and simmer the heat and cook for another 20-30 minutes on medium to low flame.
Add more water if you feel the rasam is thick. When rasam is reduced to ¾th of its quantity, mix in chopped coriander leaves.
For tempering, first crush cumin seeds and black pepper in a mortar and pestle. Also roughly crush garlic cloves and keep it aside. Heat oil in a pan and add mustard seeds, broken red chillis, crushed cumin-pepper-garlic, hing and curry leaves in that order and when mustard starts to pop and splutter transfer the tadka to rasam and mix well. Let the Rasam simmer for another 5 minutes for all the flavours to blend well.
Serve hot rasam with steamed rice and papad or serve in a bowl as a soup.

Rasam Rice, Papads, Pepper-Carrot Palya and Salad: Our Simple Meal

There is nothing better than a simple vegetable stir fry and Pepper-Carrot Palya which my mom made is something I would happily eat as a salad with Yogurt or as a side dish with Rasam Rice. The beauty of this dish is its simplicity with minimal preparation and cooking time. Stir fried green pepper and grated carrot is spiced up with simple seasoning and a splash of lime juice makes it comfort food for me.

Pepper-Carrot Palya

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Pepper-Carrot Palya
Prep Time: 10 mins
Cooking Time: 5 mins
Serves: 2-3

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Ingredients:
2 cups Grated Carrot
1 large Green Pepper/Capsicum, cut into 1 cm squares
1 Green Chilli, sliced (Optional)
1-2 tbsp Lemon Juice
½ tsp Jaggery/Sugar
A pinch of Turmeric Powder
1 tbsp Coriander, finely chopped
Salt to taste

For Tempering:
1 tsp Mustard Seeds
1 tsp Urad Dal
1 Dry Red Chilli, broken
A Spring of Curry Leaves
1 tsp Oil
A pinch of Hing/Asafoetida

Pepper-Carrot Palya

Method:

Heat oil in a pan and add urad dal, broken red chilli, mustard seeds, hing and curry leaves in that order.
When urad dal turns golden yellow and mustard starts to pop and splutter, add chopped capsicum pieces, slit green chilli and sauté over medium heat for about 1-2 minutes till its skin starts to wilt.
Now add turmeric powder, jaggery, grated carrots and salt to taste and sauté them for about 1 minute till the heat is equally spread. Make sure that you don’t over cook pepper and carrots and they should retain their colour and crunch.
Turn of the gas and mix in lemon juice and chopped coriander leaves. Serve hot with Rasam Rice or eat it with yogurt the way I prefer.

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Nimbu Saaru/Lemon Rasam

Sometime ago I watched a really well presented documentary which highlighted the issue of child obesity in UK. Although I am very much aware of the growing issue about obesity all around the world, this documentary made me realise how obesity has become more like a social plague. We are talking about one of the biggest growing problem here. Although some people seemed to suggest the main cause for obesity is genetic, research shows that the main cause has got to do with diet and eating habit within the family rather than genetic.
We have become a fast food generation country with fast food restaurants springing up everywhere like wild mushrooms and junk food readily available. Just take a tour in our supermarket and you will be surprised to see the shelves packed with ready to eat foods which contain very high levels of sugar and unhealthy fat. Talking with one of my colleague made me realise, gone are the days of home cooked meals in many homes. Healthy and nutritious home cooked meals have been replaced by take-away food or ready to eat microwave meals. And more shocking thing was the increase in growing number of parents who chose to take their children out to eat rather preparing meals at home. No wonder it costs the NHS more than £500 million a year to tackle this issue.
While growing up our parents always made it a point that we kids spent minimum 2 hours of our day in some physical activity and burning most of the calories gained from eating. Now days, I feel sad to see kids spending more time in front of TV or computer playing video game or computer game. We can very much understand the amount of calories they will be able to burn off sitting on a couch. Amma used to cook every meal at home. Weekday meals were simple home cooked meals where Amma would add lots of greens and vegetables with little spices and very little oil. Like most of the kids, we too took it for granted and always looked forward to our once in a blue moon visit to restaurants. My Appa was not very fond of restaurant food and he prefered home cooked food to any star hotel food. I remember the times when we kids would happily eat all spicy and oily curries and he would quietly enjoy his South Indian Thali and a bowl of his favorite Tomato soup. Even today, he prefers Boiled Rice with Ganji for breakfast. No wonder he looks younger and younger as the years pass. His mantra for good health is Healthy food with regular exercise and it indeed is the best weapon to fight the problem of over-weight and obesity.
Simple Saaru/Rasam with roasted papad and pickle is something which was always served at our everyday meal with other usual Sambar and Palyas. Nimbu Saaru or Lemon Rasam is one of the first dishes I learnt from my mother. It is very comforting dish of red lentils cooked with turmeric and blended with lemon juice, finely chopped tomatoes, green chilli and ginger and finally tempered with aromatic cumin seeds and curry leaves. The simplicity of this dish makes it very special and comforting. Serve it with Chapati or with just plain Rice and Papad or just drink it as a soup and I bet you will have very satisfying look on your face.

Nimbu Saaru with Rice & Papad

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Nimbu Saaru
Prep Time: 5 mins
Cooking Time: 20-30 mins
Serves: 3-4

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Ingredients:
¾ cup Toor Dal/Masoor Dal
1 large Tomato, finely chopped
2 tbsp Onion, finely chopped
2-3 Green Chilli, slit
1 inch Ginger, crushed
3-4 tbsp Lemon Juice
Samll Jaggary Piece
2 tbsp Coriander Leaves, finely chopped
¼ tsp Turmeric Powder
Salt to taste

For Tempering:
1 tsp Jeera/Cumin Seeds
1 tsp Mustard
1 Dry Red Chilli, broken
Pinch of Hing/Asafoetida
Few Curry Leaves
1 tsp Ghee/Oil

Nimbu Saaru

Method:
Add turmeric powder, a tsp of oil and 1 and half cups of water to the toor/masoor dal and cook it in pressure cooker for 10-15 minutes until done. Cool the cooker before opening the lid.
Lightly mash the dal and transfer it into heavy bottomed vessel.
To this add chopped onion, tomato, slit green chillies, crushed ginger, jaggary, two cups of water and salt to taste.
Cook this on a medium flame for 10 minutes till it starts to boil.
Reduce the flame and add little more water if desired and cook for further 5 minutes till all the flavours blend well.
Turn off the gas and mix lemon juice to it. You can add more lemon juice based on your preference.
In a tempering pan heat ghee and add jeera, mustard, curry leaves and hing. When mustard starts to pop and splutter transfer this to the saaru and mix well.
Serve it hot garnished with coriander leaves with rice and papad or chapati.

Nimbu Saaru with Rice & Papad

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Did You Know?

Chaaru, in the Telugu language, means "essence," and, by extension, "juice" or "soup." In former times, it was prepared mainly with black pepper and tamarind, both ingredients native to and abundant in Tamil Nadu, Andhra Pradesh and South India in general.
Iyengars, a community living in Tamil Nadu from the 7th century CE or earlier, call it Chaathamudhu (Chaaru + Amudhu, the Tamil form of Amrita, ambrosia)[citation needed].
Sourashtras, an immigrant community living in Madurai from the 16th century CE, still refer to it as Pulichaar (Puli = Tamarind + Chaar) (Puli or Pulipu means tart (tamarind)).
The same dish in commonly known as Saaru in Kannada and Chaaru in Telugu. With hoteliers and restaurateurs expanding their joints in South India in the mid-twentieth century, it was popularised and came to be known by its Tamil name as Rasam.
Interestingly, rasam is the basis of mulligatawny soup, which is an Anglo-Indian version of the same.
(Source: wikipedia)

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Nimbu Saaru

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Coconut Milk Saaru/Rasam

I come from a coastal town which is abundant with coconut palms swinging to the cool breeze from Arabian Sea. I have grown eating almost everything cooked using coconut in its different forms like coconut milk, ground coconut, grated or desiccated, dry coconut, coconut milk, tender coconut, coconut malai, coconut water and ultimately cooked in coconut oil. Ah!!! Coconut oil always reminds me of the litres of coconut oil applied to my head with vengeance by my mother and her mother. The weekend session of oil massage is something which I never appreciated as a kid. But now, the way westerners paying thousands of dollars in the name of aroma therapy made me realise what was head ache session in childhood is one of the luxuries of the century. I guess that’s the problem with most of us. We start to appreciate things when it has some designer label attached to it.
Coconut is something I have in my pantry 24X7 through out the year. Canned, cream, desiccated, fresh or frozen, you will surely find at least in one of its Avtars in our kitchen. Today I am gonna share one of my favourite recipe of coconut which has been passed from my Amma who learnt it from her MIL. It is Coconut Milk Saaru/Rasam, which always makes me feel royal. Its creamy texture and rich flavour is something which I can never get tired of. But the best thing for me is I can make it in jiffy. You need very few ingredients and very little time to make this. First let me give you the detailed recipe of making traditional Coconut Milk Saaru and then I will also give my shortcut recipe using just 3 ingredients to make this delicious Saaru.

Coconut Milk Saaru

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Coconut Milk Saaru
Prep Time: 15-20 mins
Cooking Time: 15-20 mins
Serves: 3-4

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Ingredients:
¾ tin Coconut Milk/ 1½ cups Freshly squeezed Coconut Milk
½ cup Masoor Dal/Toor Dal
1 marble sized Tamarind
1 tbsp Coriander Seeds
1 tsp Jeera/Cumin Seeds
¼ tsp Fenugreek Seeds
¼ tsp Hing/Asafoetida
4-6 Dry Red Chilli
1-2 tbsp Jaggary
2 tbsp Coriander Leaves, finely chopped
1 tbsp Oil
Salt to taste
For Seasoning:
1 tsp Ghee/Oil
1 tsp Mustard
1 Dry Red Chilli
Few Curry Leaves

Coconut Milk Saaru

Method:
Cook Masoor Dal with 1½ cups of water with a pinch of turmeric powder and drop of oil which helps to cook it quick.
Heat a tbsp of oil in a pan and add coriander seeds, fenugreek seeds, cumin seeds and broken red chillies and sauté it for 1-2 minutes in medium flame.
Grind this mixture into a powder form without adding any water.
In a thick bottomed pan add cooked toor dal with its water, ground mixture, tamarind water, jaggary and salt to taste.
Add ½ cup of water and bring this to boil.
Now add coconut milk to this and mix well.
Cook this for further 4-5 minutes in medium flame till it starts to bubble.
In the end add chopped coriander leaves and season it with mustard, curry leaves and dry chilli.
Serve piping hot with rice and papadams and relish.

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Note:
Freshly sqeezed Coconut milk is the best while making this saaru. I didn't have fresh coconut so had to substitute it with canned ones. When using canned coconut milk I recommend you use the organic ones.

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Coconut Milk Saaru

Now coming to my short cut way of making equally delicious Coconut Milk Saaru.

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Coconut Milk Saaru
Prep Time: 5-10 mins
Cooking Time: 15 mins
Serves: 3-4

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Ingredients:
1 cup cooked Masoor/Toor Dal
1½ tbsp Rasam Powder
¾ tin Coconut Milk/1½ cups Freshly squeezed Coconut Milk
1 tbsp Jaggary
2 tbsp Coriander Leaves, finely chopped
Salt to taste
For Seasoning:
1 tsp Ghee/Oil
1 tsp Mustard
1 Dry Red Chilli
Few Curry Leaves

Method:
Mix cooked dal with 1 cup of water, rasam powder, jaggary and salt to taste.
Bring this to boil in a medium flame.
Now add coconut milk and cook it in a medium flame till it starts bubbling.
Add chopped coriander leaves and season it before serving.

Coconut Milk Saaru

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Did You Know?
The coconut most likely originated somewhere around New Guinea in the Pacific Ocean, but long ago became distributed throughout the Pacific from Southeast Asia to Africa.
Coconut oil was the world's leading vegetable oil until soybean oil took over in the 1960s.
There are more than 20 billion coconuts produced each year.
Coconut juice or coconut water is the liquid inside a coconut. Coconut milk is produced by steeping grated coconut in hot water then straining; coconut cream is coconut milk cooked down until it thickens, or grated coconut steeped in hot milk instead of water.
One cup of unsweetened shredded coconut has about 25 grams fat and 280 calories.
(Source: www.foodreference.com)

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Dill Saaru(Rasam), Dill Potato Palya and Amma's Kai Tuttu

Most of my friends and people who know me tell me, “You are so strong S. You know how to deal with worst situations”. This always makes me think again and again. Am I that strong? Can I cope up with any worst things and survive? No, I am definitely not that strong. If I am strong, then I inherited it by default. I inherited it by genes from one strong woman, my mother. I am blessed to have been raised by a woman who is never afraid to show her unconditional love. She never backs down from anything or anyone. She has given us courage, unconditional love, identity of our own, pride and ability to stand on our own feet in this not so kind world, not just nourishing food.
There is no greater love than the love of a Mother. There are times, even now, when I don’t feel well and I pick up the phone and call her. As soon as I hear her voice I revert to a child and as always in her loving way, she makes everything alright for me with her love. If anyone to ask me who my role model is, I would happily and proudly say it’s my Amma. I want to be like her in every way. The best compliment I ever got is from my Appa when he said I cook like my Amma. It felt so good to hear those words.

Dill Saaru and Dill Potato Palya

My favorite food is simple Anna and Saaru (Rice and Rasam) cooked by my mother and given as Kai Tuttu. Amma used to take big plate and mix rice and rasam. I with my younger sister and kid brother would sit with her on floor. She would then make big lemon sized balls of rasam rice and put it on our palm and we kids would happily eat them listening to all fairy tales. This way we used to eat more food than usual. Amma’s kai tuttu is like amrut and even now when ever I get chance I like to eat food that way. I guess we all are still children in heart and soul.

Dill Saaru and Dill Potato Palya

Here is the recipe of Dill Saaru which was, is and will always remain my favorite food because I must have had this for n-times as kai tuttu. This is my tribute to Amma for Mother's Day and her B'day(little belated:).

Dill Saaru

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Dill Saaru
Prep Time: 5-10 mins
Cooking Time: 15-20 mins
Serves: 4-5

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Ingredients:
1 cup Dill, chopped
1 cup Yellow Pigeon Peas/Toor Dal
1-2 tbsp Jaggary
2 tbsp Coriander Leaves, chopped finely
Salt to taste
For Grinding:
1 marble size Tamarind/1 Lime
1 tsp Black Pepper
3-4 Dry Red Chillies
½ tsp Jeera/Cumin Seeds
2-3 Garlic Cloves
For Seasoning:
1 tbsp Oil
1 tsp Mustard
1 Dry Red Chilli
Few Curry Leaves
Pinch of Hing/Asafetida

Dill Saaru

Method:
Cook pigeon peas/toor dal with enough water and cool it.
Grind half of this dal with pepper seeds, jeera, dry chillies, garlic and tamarind without adding any water and keep it aside.
In a deep pan, take little water and bring it to boil.
To this add ground masala and remaining dal with salt to taste.
Cook this in a medium flame till it starts boiling.
Reduce the flame and add chopped dill adnd coriander leaves and cook for futher 5-10 minutes.
Season it with mustard, dry chilli, hing and curry leaves.
Serve this hot with white rice with ghee and papads.

Dill Saaru

I made Dill Potato Palya inspired by Manjula of Dalitoy’s Dill Potatoes. I added few more things to it to give it a different twist.

Dill Potato Palya

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Dill Potato Palya
Prep Time: 5-10 mins
Cooking Time: 15 mins
Serves: 2-3

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Ingredients:
1 Onion, chopped finely
2 medium Potatoes, peeled, diced and boiled
½ bunch Dill, chopped
1 tsp thick Tamarind Paste
1 tbsp Jaggary
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
2 cloves Garlic, chopped finely
Salt to taste
For Seasoning:
1 tsp Mustard
1 tsp Urad Dal
¼ tsp Hing/Asafetida
Few Curry Leaves
1 Dry Red Chilli
1 tbsp Oil

Dill Potato Palya

Method:
Heat oil in a pan and add mustard, urad dal, broken chillies, hing and curry leaves.
When mustard starts spluttering, add chopped garlic and onions and sauté them till onions turn translucent.
To this add turmeric powder,chilli powder, tamarind paste and jaggary powder and sauté them for few seconds till masalas blend.
Now add boiled potatoes, dill and salt to taste and cook them adding ¼ glass of water in a medium flame till all the water is absorbed.
Serve them hot with rice or roties and enjoy.

Dill Potato Palya

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Chettinad Garlic Kulambu

Chettinad cuisine is a speciality in Tamil Nadu and is absolutely delightful for those who like hot and spicy food. Chettinad is a region of the Sivaganga district of southern Tamil Nadu state, India. It is known for its culinary delicacies and its famous all over the world for the varieties spices used. Oil and spices are liberally used in the cooking and most dishes have a liberal dose of peppercorn, cinnamon, bay leaves, cardamom, nutmeg, green and red chilies, etc.
Once you taste any Chettinad dish you will never forget the taste of it. I adapted this receipe from one of my friend's mom and it turned out great. If you like spicy and tasty food then I highly recommend you to give it a try once.

Chettinad Garlic Kulambu

Ingredients:
3 pods Garlic
11/2 tsp Black Pepper
1/2 cup of Small Onions, peeled
1/4 tsp Dhania/Coriander Powder
1 Lemon sized Tamarind
1 tbsp Jaggery

For Seasoning:
1 tsp Mustard Seeds
1/4 tsp Hing/Asafoetida
Few Curry Leaves
2 Dry Red Chillies
1 tbsp Oil

Pound Coarsely:
3 Tomatoes
1 big Onion or 10 small peeled Onions

Hot and Spicy Chettinad Garlic Kulambu

Method:
Peel the garlic and crush them in mortar.
Soak tamarind in water and extract 2 cups of puree.
Fry pepper in ghee and crush coarsely.
In a pan, heat oil and add seasoning ingredients, garlic, small onions and crushed pepper.
Fry the above for few minutes and then add dhania powder, pound mixture and fry for few minutes.
To this add tamarind extract, salt, jaggery and boil till oil floats.
Serve hot with rice or idlis.

Chettinad Garlic Kulambu

Variations:
Add sliced brinjal/egg plant or okra/ladies finger instead of garlic.

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Ganji Saaru(Rasam)

In my native, boiled rice(Long grain rice) is used for everyday meal. Ganji is a water content left after cooking the boiled rice(Usually when boiled rice is cooked the water is taken as 1:4 ratio and then after rice is done its strained). It supossed to contain high nutritious content in it. Usually when I used to catch flu, my Amma used to give me Ganji with little salt and pepper in it. For me boiled rice with ganji, ghee, salt and mango pickle is the best food when you are tired of eating all spicy and rich food. Awesome... It has got its own taste and aroma. Here is the simple recipe for preparing Ganji Rasam from my Mom. It takes 3-5 minutes to prepare. Its a great drink during rainy and winter season.

Ganji Saaru

Ingredients:
2 cups Ganji
1/2 Onion, chopped finely
4 pods of garlic, chopped finely
1/2 inch Ginger, chopped finely
2 green Chillies, slit (Optional)
Few Curry leaves
1 tsp Jeera/Cumin Seeds
2 tsp Ghee
1 tbls Rasam Powder
2 tbls Fresh Coriander leaves, chopped
1/2 tsp Hing
Salt to taste

Method:
In a kadai fry cumin seeds and curry leaves in ghee till they splutter.
To this add chopped garlic and onion and fry till they turn golden yellow.
Add hing, green chillies and ginger.
To this add ganji, salt and rasam powder.
Keep it in medium flame and bring it to boil.
Garnish with coriander leaves and serve hot with rice.

Ganji Rasam

Tips:
If you are short of rasam powder you can use black pepper powder or dry red chilli powder with little bit of coriander powder.

Ganji usually turn little thick when it cools. So you can add a cup of water and bring it to boil.

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Quick Tomato Rasam

Rasam normally forms the second course in a traditional South Indian menu. There are various ways of preparing it. It is normally mixed with plain cooked rice and eaten with different curries for sidedish. It makes for a very good appetizer or soup also when taken all by itself.

This is one of my favourite recipe as its very simple and quick to prepare. And tastes really good too...

Ingredients:

1 Medium sized Onion, Peeled and sliced horizontally

2-3 Tomatoes or 1 Canned Tomato

1 medium sized raw Mango, diced (optional)

1-2 Green chillies, sliced

1 inch ginger, chopped finely

1/2 cup of Red Lentils

Fresh coriander leaves

1 teasp of tarmaric powder

2 Tbsp of Rasam Powder

1 teasp Jaggary

Salt

For seasoning:

1 dry red chilli

2 teasp mustard

1 teasp jeera/cumin seeds

1/2 teasp Hing/Asafoetida

Oil

Method:

In a pressure cooker take little oil and season with red chilli, mustard, jeera and hing.

When it starts spluttering, add sliced onions, green chillis and finely chopped ginger, cook for 1 min.

Add tarmaric and rasam powder. (click for recipe for rasam powder)

Blanch the tomatoes and make a puree. (If you dont have enough time for this then add sliced tomatoes directly or u can use canned tomatoes also which gives wonderful taste). Add this to other ingredients.

Add diced raw mango and jaggry. (Mango gives sour taste and jaggary compliment with it)

Add enough water.

At last add lentil/daal and salt to taste.

Close the pressure cooker lid and cook it(2-3 whistles)

Add chopped fresh coriander leaves before serving.

Hint:

You can add little tarmarind water instead of raw mangoes.

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