Kothamalli Rasam / Coriander Soup
I love to have different kinds of rasam rather than usual garlic or tomato rasam. I made slight changes in my friend’s (Thilaga) rasam recipe and tried this coriander rasam. It came out so good and I just loved it :). Ingredients: Tamarind – Small lemon size Oil – 1 tsp Mustard seeds – 1/2 tsp Asafoetida – a pinch Curry leaves – a few Red Chillies – 1 Tomatoes – 2 (medium size finely chopped) Turmeric powder – 1/4 tsp Sambar powder – 1/2 tsp Salt – 1 1/2 tsp (adjust according to taste) Coriander leaves – to garnish To Grind: Black pepper – 1 tsp Cumin seeds – 1/2 tsp Green Chilly – 1 (small) Garlic – 2 large cloves Coriander strings – 20 Method of Preparation: Soak the tamarind in hot water and extract the juice....
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Milagu Rasam – Pepper Rasam
Milagu Rasam or Pepper Rasam is a delicious and healthy dish which is generally served for cold or sore throat. It gives an immediate relief for body pain, cold and cough. It is served with steamed rice and papad or you can also drink it as a soup. Ghee is used to temper this rasam which enhances the flavor. Preparation time: 20 mins No. of servings: 4 Spice level: 3.5 out of 5 Ingredients: Coriander seeds – 1 tsp Toor dal – 3/4 tsp Pepper – 1/2 tsp Cumin seeds – 1/2 tsp Dried chili – 1 or 2 (adjust to spice level) Curry leaves – one small sprig Tamarind – one small lime size Ghee or clarified butter – 2 tsp Mustard seeds – 1/2 tsp Salt to taste Method of Preparation: Soak tamarind in warm water for...
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Rasam powder
Preparation time: 20 mins Yield: 150 grams Ingredients: Dry red chillies – 5 Coriander seeds – 1/2 cup Toor dal – 1/4 cup Pepper – 1/4 cup Cumin seeds – 1/4 cup Turmeric powder – 2 tbsp Method of Preparation: Over medium heat dry roast the above ingredients separately except turmeric powder for 1-2 minutes. Let it cool and grind it to a coarse powder and store it in an airtight...
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Ginger Rasam / Inji Rasam
Almost everyday we prepare Rasam. I feel bored to have the same Milagu Rasam everyday. So I want to try different varieties of Rasam and today I made Ginger Rasam. I loved the flavor of ginger in the rasam. Guess everyone will like it :). Time of Preparation : 25 minutes No of Servings : 4 Spice level : 3 out of 5 Ingredients: Toor Dal – 3 tbsp Tomatoes(medium size) – 2 (Chopped) Tamarind – Gooseberry size Green Chilly – 1 (slitted lengthwise) Turmeric powder – 1/4 tsp Oil – 1/2 tsp Salt – to taste Ghee – 1/2 tsp Mustard seeds – 1/2 tsp Cumin seeds – 1/2 tsp Coriander leaves – 2 tbsp Asafoetida – a pinch Masala to Grind: Oil – 1/2 tsp Red Chillies – 3 Toor Dal – 1/2 tsp Channa Dal –...
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Poondu Milagu Rasam / Spicy Pepper Garlic Soup
Rasam is an important dish in South India prepared using tamarind as a base with addition of tomato and other spices. There are so many varieties of rasam. This Garlic Pepper Rasam is the one which I make regularly without addition of dal. This can prepared in 10 to 15 minutes and here is the recipe. Time of Preparation : 15 minutes Spice level : 4 No of Servings : 4 Ingredients : Tamarind – lemon size Tomato – 1/2 Salt – 1 1/2 tsp (according to taste) Turmeric Powder – 1/2 tsp Red Chilly – 1 Mustard seeds – 1/2 tsp Curry leaves – a few Asafoetida – 1/4 tsp Oil – 1 tsp Coriander leaves – 1 tbsp To Grind: Pepper – 1 1/2 tsp Cumin Seeds – 2 1/2 tsp Garlic – 5 to 6 cloves...
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Adhirasam – A Traditional Indian Sweet
Adhirasam is a traditional South Indian Sweet which is usually made in Diwali times. It’s very popular sweet which is almost made in every single south Indian home during diwali festival. And adhirasam is popular as an offering to God for Diwali nonmbhu (prayer) time. It’s really very tricky to make adhirasam, because you need to know the correct proportions. My mother-in-law showed me how to make this recipe. It came out really well. From wikipedia: Adhirasam is a type of Indian sweet from Tamil cuisine. The doughnut like pastry has a long history of popularity in Tamil civilization. They are similar in shape to vadai, but are not savoury and are eaten as a dessert. Adhirasam is a popular as an offering to the gods during puja prayers, both at home and in temples in Tamil Nadu. According...
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Elumichai Rasam – Clear Soup with Lime and Tomato
Rasam is a South Indian soup which is served along with steamed white rice and vegetable stir fry and papad. There are different types of rasam. You can check the other varieties in our blog. Today I am sharing the recipe for Elumichai Rasam, elumichai means lime and rasam is soup. This is a simple and yummy recipe. Hope you all like it. Here you go… Preparation time: 25 minutes No. of servings: 5 Spice level: 3 out of 5 Ingredients: Juice of one big lime Toor dal – 1/4 cup Tomato – 1 Green chilies – 2 or 3 Turmeric powder – 1/2 tsp Water – 3 cups Salt to taste Fresh cilantro – handful Seasoning: Ghee or clarified butter – 1 and 1/2 tsp Mustard seeds – 1 tsp Cumin seeds – 1 tsp Asafoetida – a...
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Mysore Rasam
One of my cousins used to make different varieties of rasam. I wanted try all the varieties since a long time and atlast I did. This Mysore rasam is very much different when compared to the other rasam varieties as you pressure cook all the ingredients. This is very simple to make and it will be very tasty. Preparation time: 25 minutes No of Servings: 4-5 Spice level: 3 out of 5 Ingredients: Toor dhal – 1/4 cup Coriander seeds – 1/2 tbsp Red chillies – 5 Garlic – 4 cloves Cumin seeds – 1 tsp Peppercorn – 7 or 8 Turmeric – 1/4 tsp Asafoetida – a pinch Tamarind – 1/2 lemon size(take the extract by soaking in the water) Salt – to taste For Seasoning: Mustard seeds – 1/2 tsp Curry leaves- a few Coriander leaves –...
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Thakkali Rasam – Spicy Tomato Soup
Rasam is a comfort food in south India. It’s a very traditional dish and everyone in south India almost used to make it everyday. It is considered as a second main course and can be eaten with white rice. It’s very good for health, because lots of different spices are used in it. You can just drink it like a soup or as an appetizer too. Rasam can be cooked in different ways. Milagu (pepper) rasam, Dal(Lentil) rasam. Preparation Time: 30 mins No of servings : 3-4 Spice level : 2 out of 5 Ingredients : Tomatoes : 2 Coriander Leaves : a handful ( chopped finely) Green chilies : 2-3 Garlic : 2-3 Peppercorns: 10 Cumin seeds : 2 tsp Fennel seeds : 1 tsp Curry leaves : 6-7 Tamarind : lemon sized ball ( if you using...
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Rasam
Ingredients: Tamarind paste : 1 tsp (or small lemon size tamarind) Rasam powder : 1 tsp Cumin seeds – 1 tsp Black pepper – 1 tsp Garlic cloves – 2 Curry leaves – a few oil – 2 tsp Salt to taste Method of preparation: Add tamarind paste and salt to 350 ml of hot water. If you are not using the paste, extract the tamarind juice from the lemon sized tamarind and use In between, grind cumin seeds, black pepper, garlic, curry leaves Heat oil, add the ground masala and fry for a minute or two Now add the tamarind water to the masala followed by rasam powder Let it boil for few seconds and then remove from heat. Serve hot with steamed rice and papad/veg curry Tags: rasam,...
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Tamil Varusha Pirappu Recipes – Tamil New Year Recipes
Wish you all a Happy Tamil New Year!! Tamil New Year is celebrated on the first month of the Tamil solar calendar, Chithirai. It is celebrated by the Tamil population in Indian and around the world. From wikipedia: The Tamil New Year follows the Nirayanam vernal equinox and generally falls on 14 April of the Gregorian year. 14 April marks the first day of the traditional Tamil calendar. The Tropical vernal equinox falls around 22 March, and adding 23 degrees of trepidation or oscillation to it, we get the Hindu sidereal transition or Nirayana Mesha Sankranti (the Sun’s transition into Nirayana Aries). Hence, the Tamil calendar begins on the same date observed by most traditional calendars in India as in Assam, West Bengal, Kerala, Manipur, Mithila, Odisha, Punjab, Tripura etc. not to mention Nepal, Bangladesh, Burma, Cambodia, Laos, Sri Lanka and...
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Seppankizhangu Fry / Colocasia Fry (Version2)
After a long break posting this delicious Seppankizhangu roast..It is very simple to make with very less ingredients. I got this recipe from one of my friends Pari..Recently had it at her home and I wanted to make this fry. It goes very well with any rice dishes. Time of Preparation : 30 to 40 minutes Spice level : 3 out of 5 No of servings : 2 to 3 Ingredients: Colocasia – 4 Sambar Powder – 2 tsp Turmeric powder – 1/2 tsp Salt – to taste Oil – 2 tbsp (for mixing) and 2 tbsp (for frying) Mustard seeds – 1/4 tsp Asafoetida – a pinch Curry leaves – a few Tamarind water – 1 tbsp (optional) Method of Preparation: Boil the colocasia in pressure cooker for just 1 whistle and remove it from the heat. It...
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Maavadu – Pickled Baby Mangoes
Maavadu is pickled baby mangoes, a traditional South Indian pickle. During the summer season we make this pickle and enjoy through out the year. Maavadu and curd rice are the best combination. My mom and sister usually buy a lot of these baby mangoes and make pickles every year for us. These are brought by my parents from India and am enjoying fresh pickles this year. Ingredients: Vadu maangai – 1 kg (baby mangoes less than 2″ in size) Mustard seeds – 50 gram Long dried red chilies – 6 Turmeric powder – 4 tbsp (or whole turmeric – 3) Sea Salt or Rock Salt – 150 g Castor oil Method of Preparation: Sterilize a ceramic or glass jar in which you are going to pickle the mangoes. Wipe it with clean towel or paper towel. Soak mustard...
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Karthigai Deepam Recipes
Happy Karthigai Deepam to all our readers!!! Karthikai Deepam is a traditional Hindu festival observed in South India.It falls in the month of Karthikai (mid-November to mid-December) as per Tamil calendar. This occurs on the day when the moon is in conjunction with the constellation Karthigai (Pleiades) and purnimai. This constellation appears as a group of six stars in the firmament in the shape of a pendant from the ear. Many legends and lyrical poetry have grown round this star. The six stars are considered in Indian mythology as the six celestial nymphs who reared the six babies in the saravana tank which later were joined together to form the six faced Muruga. He is therefore called Karthikeya, the one brought up by the Karthigai nymphs. Houses and streets are lit up with rows of oil lamps (Deepam) in...
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Olan Recipe – Winter Melon Coconut Stew
Olan is a traditional dish from Kerala Cuisine. It is made for special occasions such as Onam, weddings, etc. It is one of the most simplest dish you can make. It has winter melon, red cowpeas, coconut milk which is flavored with green chili, coconut oil and curry leaves. You can serve this dish as a side with rice and sambar/rasam or any variety rice. Preparation time: 30 minutes No. of servings: 3 Spice level: 2 out of 5 Ingredients: Cubed winter melon – 1 cup Cooked red cowpeas (karamani or vanpayar) – 1/4 cup Green chili – 1 or 2 (adjust to taste) Thick coconut milk – 1 cup Salt to taste Coconut oil – 1 tsp Method of Preparation: Peel the skin and chop winter melon into small cubes. Wash and pressure cook cowpeas with 3/4 cup...
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Vendakkai Pachadi – Okra Pachadi
Vendakkai Pachadi or Okra Pachadi is a delicious yogurt based side dish. It is very easy to make and one of the few minutes wonders. Pachadi is considered one of the important dish in any traditional feast in South India. You can make pachadi with fresh vegetable such as beetroot, winter melon, cucumber, carrot, etc. Serve this pachadi with rice, dosa, idli or roti. Preparation time: 30 minutes No.of servings: 3 Spice level: 1.5 out of 5 Ingredients: Chopped okra or lady’s finger – 2 cups Shredded coconut – 3 tbsp Green chili – 1 Cumin seeds – 1/2 tsp Plain yogurt or curd – 3/4 cup Oil – 1 tsp Mustard seeds – 1/2 tsp A few curry leaves Method of Preparation: Wash and let the okra dry. Chop the ends and and cut it into slices. Heat...
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Onam Festival Recipes
Wish you all a very Happy Onam!! Onam is one of the most important festivals celebrated by the people from Kerala (located in South India). This festival is celebrated every year for 10 days in the Malayalam month of “Chingam” which falls between August and September. These 10 days are celebrated as a harvest festival and also as a homecoming for King Mahabali, who was banished by Lord Vishnu in Vamana avatar. For more details please refer here. All the 10 days are part of Onam celebrations and each and every day is celebrated with various traditional rituals starting from making “Pookalam” (rangoli with flowers) on the front yard of houses everyday for the 10 days which marks the beginning of Onam and set the tone for the celebrations. The celebration continues with conducting Vallam Kali – Snake boat races...
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Varalakshmi Vratham and Recipes
Varalakshmi Nombu Or Varalakshmi Vratham is a sacred ceremony observed by Hindus in the tamil month of Aadi or Sravana (Hindu Calender month) which falls between July and August. Aadi is an auspicious month and a lot of festivals and religious ceremony are observed in this month such as Aadi Perukku, Aadi ammavasai, Aadi Velli, Aadi Pooram, etc. On the day of this Vratham, married women worship Goddess Lakshmi for the well being of their husband and family. Varatham is a Sanskrit word, meaning “Vow” or “Promise”. It denotes a religious practice or actions which includes fasting, doing pooja, reciting mantras/prayers, etc. I am sharing a detailed procedure of the Varalakshmi Vratham rituals that we follow at home. It may vary with each household. This may be of help to the beginners or anyone who wants to know about...
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