Oriyarasoi is on twitter !

Showing posts with label south indian recipe. Show all posts
Showing posts with label south indian recipe. Show all posts

Tuesday, July 26, 2016

MLA Dosa ( Pesarattu / Green Moong Dosa with a filling of Upma )

Many many moons ago when I first stepped onto the Hyderabad soil, I had hardly bargained for the surprises in store. The language, the culture, the food and even the obnoxious auto-wallahs came as a shocker to me. However with the passage of time, I was able to make peace with everything except the food. Used to the mild and less than runny dals, I just could not fathom pairing my rice with rasam ( glorified tamarind water as I called it ), oily shriveled fries and curd. It was tough and the pickle become my only solace except for the weekends when they served Chicken/egg curry. Being on a student budget, Biryani seemed to be a rare luxury that could only be savored on special occasions. Sadly, the scenario did not change much even after I got a job and moved on to a better (read 'more posh') hostel. The cooks were sourced from Andhra and they catered to a South Indian majority.

However, there was a silver lining to this gastronomic cultural shock. And that was the availability of the South Indian tiffin centers that sold Idli/Dosa/Upma during most times of the day. So, if on a particular day we felt nauseated by looking at the hostel menu, we ended up eating a masala dosa for lunch/dinner. It was during one such visit to a joint that I ordered the MLA dosa on a whim. The name had piqued my curiosity but the grandiose imagery that I had conjured up in my mind disappeared the moment it arrived at the table. I realized that I had been tricked into ordering the Pesarattu which I had been avoiding like the plague. I glanced at my roomie with the most innocent 'Puppy eyes' look that I could manage. But she was happily digging into her Choley Bhature and was quite oblivious to my distress.

Left with no option, I gingerly broke a piece of the Pesarattu, wrapped it around some of the upma, dipped it in some spicy chutney and popped it into my mouth with a bundle of misgivings. And was pleasantly surprised !! Turned out that my fears were completely unfounded and it tasted quite mild actually if I were to discount the spicy chutney. I was happy to have discovered yet another ally amongst the inscrutable South Indian menu.

While it took me a few trails and finally the help of my Andhra neighbor to nail this recipe, I am still in the dark about the real story behind the discovery of this dish. Whether it is the popular one about this dosa being a favorite on the Raj Bhavan canteen menu to the more credible one about a sycophant who combined the two favorites to please a member of the Legislature, each one has enough spice to keep one guessing. Try it out for yourself even as figure out the one that captures your imagination.

Read on for the recipe -

Preparation Time - 30 mins

Ingredients -

For the Pesarattu -

  • 1 cup whole green moong dal ( even split ones will do )
  • a fistful of poha/avalakki/chiwda/chuda
  • 1 green chili
  • a small piece of ginger
  • 1-2 pinch cumin seeds
  • salt to taste

For the Upma -
  • 1 cup rawa ( I use Bombay rawa )
  • 1 tsp channa dal
  • 1 tsp urad dal
  • 1/3 tsp mustard seeds
  • 1 small onion
  • 1-2 green chilis
  • 1 sprig curry leaves
  • a pinch of asafotida
  • 1/2 tsp ginger juliennes
  • salt to taste
  • 2 tsp ghee 

Others -

  • Oil for making the dosa
  • chopped onions for garnishing (optional)

Preparation - Wash and soak the moong dal overnight. Rub it to loosen the skin. Remove about 50-60 perecent of the skin for a better taste.

Transfer the moong dal, poha, chili, ginger, cumin and salt into a mixer jar. Grind into a fine paste with a consistency that is similar to the dosa batter.

Cooking - Heat 1 tsp ghee in a wok. Add the rawa and fry till it gives off a sweet smell. Remove and keep aside.

Heat the remaining oil. Add the asafoetida, mustard seeds and broken green chili. Once it gets spluttering, add the dals and fry a bit. Then add the chopped onions and curry leaves. Fry till onion is translucent.

Add 2 cups water and bring it to a boil. Add the salt and then the roasted rawa.

Cook till all the water is absorbed. Remove from the flame. Cover and keep aside.

Heat a dosa tawa. Take some of the green moong batter and spread it a little thick.

Once it is a little done, scrape off some of the batter for crispy and thin dosa.

Drizzle the oil on the sides. Place some upma in the center and garnish with onion/ginger/carrot . Fold and remove from the tawa.

Serve hot with onion-tamarind chutney !!

Note - If you are very particular about the bright green color, use a few coriander leaves for making the gravy. 

Monday, September 7, 2015

Ulli Sambar ( Spicy lentil cooked with Shallots )

Shallots or the tiny onions have a sweet and mild flavour. They Southern states of India, especially Kerala and Tamil Nadu employ a lot of shallots in their cooking while it is eaten mostly raw in the Eastern State of Odisha, mainly as an accompaniment for the watery rice dish of Pakhala.

Since, I bought a large lot of shallots for Onam, I was left with more than a handful even after I had finished with the Sadya which involved some marathon cooking. After making rasam the other day, I felt like having some delicious Ulli Sambar for lunch yesterday. It is just like any other sambar but no other vegetables should be added as the shallots have a very mild flavour. However I do add some carrots and a bit of a tomato .

Read on for the recipe -

Preparation Time - 25-30 mins

Ingredients -

  • a fistful of toor dal
  • 1/2 cup peeled shallots
  • 1/4 cup diced carrots
  • 1 medium sized tomato
  • a lemon sized ball of tamarind
  • 1 tsp sambar masala
  • 1 sprig curry leaves
  • 2-3 green chilis
  • 1//2 tsp mustard seeds
  • a large pinch of asafoetida
  • a small pinch of fenugreek seeds
  • salt to taste
  • 4 tsp oil
Preparation - Soak the tamarind with 1 cup hot water for 10 mins. Squeeze out the juice and discard pulp.

Cooking - Wash and cook the dal with 2 cups water in a pressure cooker. Also add the carrots and tomato to the pressure cooker. Remove from flame after 2-3 whistles.

Keep aside till steam escapes. Open the lid and mash the dal.

Heat 2 tsp oil in a pan. Add the green chilis, half of the curry leaves and the shallots. Fry for 3-4 mins.

Add the fried shallots to the mashed dal along with the tamarind water and the sambar masala.

Let it boil for 10-15 mins till the shallots are tender and the raw smell of tamarind goes away.

Heat the remaining oil . Add the mustard seeds, fenugreek seeds, asafoetida, curry leaves and dry red chilis. Fry for 30 secs before pouring it over the dal.

Serve hot with white rice , curd and some appalam.

Friday, April 3, 2015

Rawa Fish Fry

Those simple things are the ones that keep getting overlooked most of the times. This recipe is no exception. Being so easy and simply, it seems like a joke to even consider posting this recipe when one is in the South. But then I realize that not everyone who follows my blog has spent a good amount of time in South India. And quite a few of my readers from the North are totally clueless when it comes to cooking 'machli' . So, if you are one of those who want to try fish and are looking for something easy, then this is the one for you ( if it is of any solace, the connection between good skin and a fish based diet is legendary....no wonder most of our Bengali beauties was that beautiful luminous skin ) .

Read on for the recipe -

Preparation Time - 40 mins ( 30 mins standby )

Ingredients -

  • 4 pieces Rohu fish
  • 1/2 tsp lemon juice
  • 1/2 tsp GG paste
  • 1/4 tsp chili paste
  • 1/5 tsp turmeric
  • 1 tbsp cornflour (optional)
  • 1/2 cup semolina for coating the fish
  • salt to taste
  • 3-4 tsp oil (when using a non stick pan)

Preparation - Wash and pat dry the fish pieces. 

Take the salt, turmeric, lime juice,, GG paste and chili powder in a mixing bowl. Make a paste and then rub it all over the fish pieces. Allow to rest for 25-30 mins.

If using cornflour, make a thick paste with a little water, salt and red chili powder. Slather it over the fish.

Take the semolina in a bowl (wide enough to accommodate the fish slices ). Dip each fish in it and coat it evenly on all sides.

Cooking - Heat a non stick frying pan. Drizzle it with oil. Place the semolina coated fish over it and cook on a slow flame till one side turns light brown. Flip it over carefully, drizzle more oil and cook till brown on the other side as well. 

Remove from the pan. Serve hot with onions rings and a mint chutney .

[ It is a great side dish with Pakhala, the watery rice delicacy from Odisha ].

Wednesday, April 1, 2015

Fish Moilee ( Kerala Style Recipe )

Fish Moilee is one of those lightly spiced South Indian fish curries that does not make me reach for that second bottle of Bisleri or Aquafina . With minimal spices and coconut milk going into the gravy, it allows the natural flavour of the fish to shine through. The native population uses mostly King fish, seer fish or even pomfret for this recipe but I choose to go with a Rohu or a Bhakura (Catla) given my eastern preferences. This dish tastes best when served with appam but with a little tweaking ( more green chilis and tomatoes ), it works fine even with white rice.

Read on for the recipe -

Preparation Time - 20 mins (plus standby)

Ingredients -

The Marination -

  • 6 slices of Catla 
  • 1/5 tsp black pepper powder
  • 1/2 tsp GG paste
  • 1 tsp lime juice
  • 1/4 tsp turmeric
  • salt to taste

The gravy -

  • 1/4 tsp fennel seeds
  • 1 inch cinnamon
  • 1 green cardamom
  • 1-2 cloves
  • 1 large onion (finely sliced)
  • 1/2 tsp chopped ginger
  • 1/2 tsp chopped garlic
  • 2-3 green chilis (slit lengthwise)
  • 1 sprig curry leaves
  • 1 large tomato ( country one is better )
  • 1/2 tsp red chili powder ( adjust the heat as preferred )
  • 1/4 tsp black pepper powder
  • 1/5 tsp turmeric
  • 1 cup thick coconut milk
  • salt to taste
  • 3-4 tbsp oil ( or as required )

Preparation - Take all the ingredients for marination in a large plate/dish. Rub it evenly over the fish for about 2-3 mins. Allow to rest for 30-45 mins.

Cooking - Heat the oil in a wok. Add the fish slices and fry very lightly on both sides for about 5-6 mins. Remove and keep aside.

Add the fennel, cardamom, cinnamon and cloves. Fry till fragrant.

Add chopped onions and fry till translucent.

Add the slit chilis, chopped garlic, chopped ginger and curry leaves. Fry for 1-2 mins.

Add the finely chopped tomato along with the turmeric, chili powder and pepper powder. Cook till mushy.

Add 1 1/2 cup water and bring to a boil. Let in the fried fish pieces. Simmer for 5 mins with lid closed.

Remove the lid. Finally add the thick coconut milk and simmer for 10 mins.

Remove from flame and serve hot.

Tastes best with appams.

Note - Since this fish is lightly fried before adding to the gravy, it has a strong fishy odour as compared to the Odia/Bengali fish curries. If you are sensitive about it, do fry the fish to a light brown before adding it to the gravy.

Wednesday, January 7, 2015

Curd Rice /Thayir Sadam (Comfort food from down South)

"Does anyone need a recipe for curd rice ??", I blurted out in bewilderment. "Yes, in fact a lot of them do. Else they will keep dishing out variations that range from being chewy to being downright watery", replied by frustrated husband. He had had a particularly bad day at office and it was exacerbated by the unpalatable lunch that the caterer had chosen to serve. Though the curd rice served by the canteen guys is never the best, it was really bad that day and had my husband fuming.

Now even though I am not a South Indian, I have stayed down South for a long time and have picked up the nuances of quite a few South Indian recipes (especially the ones that my husband and kid adore). And I do make good curd rice ( a fact endorsed by my South Indian friends ). I find it easy, quick and quite soothing on the tummy. So, while it is a staple during the summers, I end up making it once in a while during the winters when I have had a heavy dinner on the previous night.

( Do not forget to check out the Odia version of this recipe - Dahi Pakhala )

Read on for my recipe -

Preparation Time - 10 mins

Ingredients -

  • 1 cup cooked rice (needs to be cooked softer than usual)
  • 1/4 cup milk
  • 2/3 cup fresh yogurt
  • 3 tbsp coarsely grated carrot
  • 1 sprig curry leaves (finely chopped)
  • 1-2 finely chopped green chilis
  • 7-8 cashews (finely chopped)
  • 1 tsp urad dal
  • 1/4 tsp mustard seeds
  • 1 dry red chili (I prefer Byadgi which gives a good flavor)
  • a pinch of asafoetida
  • 2 tsp oil
  • salt to taste

Preparation - Take the still warm rice in a mixing bowl. Use the back of a heavy spoon to mash it up. Add warm milk little by little and mix it up.

Allow the rice and milk mix to cool down completely before adding the beaten curd. Add salt, grated carrot and chopped green chilis to the mixing bowl and mix everything thoroughly.

Heat the oil in a tempering pan. Add the mustard seeds, urad dal, cashews, dry red chili, asafoetida and curry leaves. Fry for 8-10 seconds.

Pour the tempering over the contents of the mixing bowl. Mix it uniformly.

Serve immediately along with a pickle and/or papad .

Note - If you are making it for kids, do not put any green chilis. Instead add about 1/2 tsp sugar and fruits like grapes (chopped into small bits), pineapple (chopped into small bits) and pomegranate. 

Thursday, September 25, 2014

Pulihora/Tamarind Rice (Navratri Special)

Pulihora is one of the offerings (Neivaidyams) made to the goddess in South Indian during Navratri. A simple recipe without any fussy ingredients, it is quick to make and quite tasty. While one does get some packaged Pulihora mixes in the supermarkets, it can be easily made at home without one.

Read for the easy recipe -

Preparation Time - 15 mins.

Ingredients - 

1/3 cup raw rice
4-5 cashews
a fistful of peanuts
2-3 tbsp gram/chana dal
1/2 tsp mustard seeds
2 red chilis
a sprig of curry leaves
1 tbsp tamarind paste (adjust as per taste)
1 tsp jaggery (powdered)
salt to taste
3 tsp oil

Cooking - Cook the rice in a pressure cooker or an open pan till it is soft. Keep aside.

Heat the oil in a wok. Add the mustard seeds followed by the chana dal and peanuts. Allow to brown a little. At last, add the cashews and curry leaves. Fry for 15 seconds.

Add the tamarind paste with a little water, jaggery and salt. Cook for 3-4 mins.

Add the rice and mix thouroughly.

Serve hot.

Watch out this space for more Navratri recipes (both from North & South India) ......

Tuesday, May 13, 2014

Tomato Chutney (Andhra Recipe)

The South Indian version of tomato chutney is a far cry from the sweet and syrupy one favored by the folks of Odisha and West Bengal. While the former is a tart scorcher ( thanks to the overload of green chillis ), the latter is doused with jaggery/raisins and copious amounts of sugar. Both are as different from each other as chalk and cheese.  The south Indian one is usually served as a accompaniment with breakfast/snack items while the eastern version goes well with rice and dal/dalma.

Read on for the recipe -

Preparation Time - 8-10 mins

Ingredients -

  • 4 small ripe tomatoes
  • 6-7 shallots (peeled)
  • 3-4 garlic flakes
  • 2 green chilies
  • 2 tbsp chopped coriander leaves
  • 1 sprig curry leaves
  • 2 pinches mustard seeds
  • 1 dry byadgi chili (optional)
  • 1 pinch asafoetida
  • 3 tsp oil
  • salt to taste

Cooking - Heat 2 tsp oil in a wok. Add the shallots and green chillis. Follow with the tomatoes after 1 minute. Fry everything on a medium high flame for 2 minutes.

Add garlic and coriander leaves. Give a stir and switch off the flame.

Transfer everything into a blender along with some salt and buzz a little to get a somewhat coarse paste. Transfer back to a mixing/serving bowl.

Heat the remaining oil in the wok. Add mustard seeds with broken red chili followed by the asafoetida and curry leaves. Fry for 10 seconds. Pour over the tomato paste and mix in.

Serve with dosa/idli/uttapam or even plain rice.

Note - I usually prefer to have it with white rice and some papad.

Thursday, April 3, 2014

Peanut Sundal (Verkadalai Sundal for Navratri)

Sundal is a quick stir-fried snack made with white chick peas or garbanzo beans. The beans are soaked overnight and cooked till soft but not mushy. This dish can also be prepared with peanuts, horse gram, whole green moong and kala channa. While the seasoning is kept minimal and the same for each preparation, they taste quite different as each legume has its own distinct flavor.

While the recipe is said to originate from Tamil Nadu, it is quite common to locate a street-side vendor selling a variety of sundal anywhere in South India. It is also used as a prasad or 'neivaidyam' during the Navratri fasting.

It was the ease to preparation and the protein content that made me try this as a 4 o' clock for my kid. Read on for the recipe:

Preparation Time - 15 mins ( including 10 mins standby time )

Ingredients -

1 cup peanuts (with skin)
1 tsp vegetable oil
1 tsp skinless urad dal (black lentil)
1/4 tsp mustard seeds
1 dry red chilli
4-5 curry leaves
1 pinch asafoetida (hing)
1 tbsp grated coconut ( though I have skipped it )
a dash of lime juice
coriander leaves for garnishing

Cooking - Boil the peanuts with a little salt till tender. (I used a pressure cooker and gave 4 whistles on medium flame). Drain off excess water and keep aside.

Heat the oil in a wok. Add mustard and urad dal. Fry till urad dal starts to turn a little brown.

Add curry leaves, broken red chilli and asafoetida. Fry for 10 seconds.

Add the boiled peanuts and stir fry for 4-5 minutes.

Add the coconut, mix in and remove from flame.

Add coriander leaves and lime juice when serving.

Note - While some like it hot, I prefer to have it at room temperature.

Tuesday, March 18, 2014

Vangi Baath (Brinjal rice)

Vangi baath or brinjal rice is a spicy and sour rice dish (with a hint of sweetness which is optional) that is quite easy to prepare. Though I had tasted this for the first time in Hyderabad, I did not quite like it at the time. But it was reintroduced to me by one of my roomies who used to cook it with a special home-made masala and I have been a fan ever since. Maybe the fact that she was a Kannada Brahmin made all the difference. After all, its origins are attributed to the Brahmin community of Karnataka.

I made it with parboiled rice ( which is healthier) but usually people make it with raw rice. I quickly made a bit of 'Vangi baath masala' at home (got the recipe on net) but it is quite easily available in the shops. And even my kid likes it when I reduce the amount of 'Vangi baath' masala and add a sprinkling of jaggery. Read on for the recipe:

Preparation Time - 15 mins ( if you have cooked rice else add time needed to prepare rice )

Ingredients -

  • 1 cup cooked rice
  • 1 1/2 cups sliced brinjal
  • 8-10 cashews
  • 2 tsp channa dal
  • 1/2 tsp thick tamarind paste
  • 1 red chilli
  • 1/2 tsp mustard seeds
  • 4 tsp cooking oil
  • 2 pinch turmeric
  • salt to taste

For the Vangi baath Masala

  • 2 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp fenugreek (methi) seeds
  • 6-7 cloves
  • 2 red chilli
  • 1 marathi moggu
  • 1 inch cinnamon
  • 2 tbsp split urad dal
  • 1 tsp oil

Preparation - Add a little salt and turmeric to the brinjal slices. Keep aside for 10 mins.
Cooking - Heat 1 tsp oil in a frying pan. Add all the ingredients for Vangi Baath Masala and fry till a  fragrance starts to fill the kitchen. Remove and allow to cool a bit. Grind into a fine powder.

Heat 2 tsp oil in a wok. Add the brinjal slices and fry till cooked.

Add 1 1/2 tsp of the Vangi Baath Powder ( I keep it less spicy ) along with the tamarind paste (diluted with 3-4 tsp water). Fry for 1 minute.

Add the cooked rice and mix in. Adjust salt.

Heat 1 tsp oil for the tempering. Add broken red chilli, mustard seeds and channa dal. After channa dal turns a little brown, add cashews. Pour the tempering over the rice. Mix in.

Serve hot with yogurt and papad.

Note - If you like a hint of sweetness, add about 1-2 tsp powdered jaggery while adding the tamarind paste.

Monday, February 24, 2014

Tomato Rasam

Adding another one to my growing repertoire of rasams. Tomato rasam is my current favorite and well received by everyone in the family.

Anyone well versed with the benefits of this fruit cum vegetable would be aware that cooked ripe tomatoes are the best source of Lycopene, an antioxidant which helps ward off a variety of cancers. In addition to being low in calories and high on water content, it is great for your skin and waistline. (Lycopene is also the one that also gives tomatoes their luscious red color.)

Read on for the recipe :

Preparation Time - 12-15 mins

Ingredients - 3 medium tomatoes (ripe juicy ones), 1 lemon sized ball of tamarind, 2 tsp rasam powder, salt to taste, pinch of turmeric, coriander for garnishing.

To be ground in a coarse paste - 5-6 shallots or 1/2  of a small onion, 1 inch long ginger, 3-4 garlic cloves, 3 tsp chopped corainder roots, 1 sprig curry leaves.

For tempering - 1/2 tsp cumin seeds, 1/2 tsp mustard seeds, 1 sprig curry leaves, 1-2 broken red chillis, 2 generous pinches of asafoetida, 2 tsp oil.

Preparation - Take all the ingredients to be ground in a mortar and pestle. Crush everything together so that they give off a lovely aroma.

Tear/chop the tomatoes and put in a mixing bowl. Add the ground paste and rasam powder. Mix with hands and crush the tomato pieces slightly.

Soak the tamarind in a bowl of warm water. Crush it with hands and separate all the pulp. Repeat with another 1/2 cup water. Throw away the remaining solids.

Cooking - Take the tamarind extract along with 4 cups water in a large saucepan. Add salt and turmeric. Boil for 5-6 minutes till theraw taste goes away.

Add the tomato mixture and boil fr another 5-6 minutes. Adjust salt if required.

Heat the oil in a tempering pan. Add the broken red chillis, cumin and mustard seeds to the hot oil. Once spluttering starts, add asafoetida and curry leaves. Fry for 30 seconds.

Pour the tempering over the contents of the saucepan. Boil for 1 minute and then remove from flame.

Serve hot with rice, ghee and papad.

Note - This can also be served as a soup to the kids. Just strain the liquid and discard the solids. Add 1 tsp sugar and a dash of tomato ketchup to each bowl and mix it. ( I prefer adding less rasam powder if I am planning to use it as a soup.)

Tuesday, February 18, 2014

Jeera- Pepper Rasam (Jeerakarra - Milagu Rasam)

This week I am having rasam everyday as the fluctuating weather in Bengaluru and the weekend indulgences have wrecked havoc on my digestive system. I could not think of a better cure than a dose of pepper and cumin, both of  are medically proven to benefit digestion. So, here is another rasam recipe. This time I have used a homemade rasam powder. Read on:

Preparation Time - 15 mins

Ingredients - 1 lemon sized ball of tamarind, pinch of turmeric, salt to taste.
For the rasam powder - 1 tsp peppercorn, 1 1/2 tsp cumin seeds, 1 dry red chilli, 1 tsp toor dal, 1/4 tsp asafoetida.
For the tempering - 2 tsp oil, 2 tsp chopped onions, 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, dry red chilli, 2 sprigs curry leaves, 2 pinch asafoetida.

Preparation - Dry roast all the ingredients for rasam powder. Allow to cool down and then grind into a smooth powder.
Soak the tamarind in 3 cups warm water for 20 mins. Squeeze out all the juice and dicard the pulp.

Cooking - Boil the tamarind water with turmeric and salt in a saucepan. Allow to boil for 5-6 minutes till the raw taste goes away.
Add the rasam powder dissolved in 1/2 cup water. Simmer for 2 minutes.
Heat oil in a tempering pan. Add broken red chilli, mustard seeds and cumin seeds. Once the spluttering starts, add onions and fry till translucent. Now add curry leaves and asafotida. Fry for 30 seconds.
Pour the tempering over the contents of the saucepan. Simmer for 3 minutes. Switch off flame.

Serve hot.

Note - This rasam is great for curing indigestion, lack of appetite and even a bad cold. One can drink it directly as a hot/warm drink.

Monday, February 17, 2014

Shallots Rasam (Onion Rasam / Vengaya Rasam)

I had a wonderful weekend and the high point was a Sunday dinner @ Rajdhani (UB City Mall, Bengaluru). With a wonderful rooftop ambiance and really hospitable waiters in addition to the delectable Rajasthani-Marwadi fare, one is guaranteed an unforgettable experience. Be it the iconic Dal-Bati-Churma or the Surati Undhiyo, you will be left licking your fingers. Roti, Methi thepla, paratha, makki ki roti, aloo tikki, dhokla, sukki alu sabi, green moong subzi, panner, meethi dal, spicy dal, kadhi, coconut chutney, garlic chutney, bhavnagri mirchi, achar, papad, jalebi, halwa, basundi. Phew, I hope I have it all listed. Do visit the place if you can.

While the taste was incredibly good, all that makhan/butter made me feel quite lethargic the next morning. Even though I had just one slice of bread for breakfast, I did not have any appetite for lunch. That's when I saw these lovely shallots sitting in my fridge. And I knew that I just had to have them, preferably in the form of a rasam. The preparation turned out to be yummy and I had it with hot white rice and roasted urad dal papad. Read on for the recipe:

Preparation Time : 15-20 mins

Ingredient - 14-15 finely chopped shallots, 1 large tomato, 1 lemon sized ball of tamarind, 1/3 inch finely chopped ginger, 3-4 finely chopped garlic cloves, 1-2 tsp chopped coriander roots, 1 tbsp rasam powder (use homemade or store brought), pinch of asafoetida, salt, 2 tsp oil.

For tempering - 1 tsp oil, 1 dry red chilli, 1/2 tsp cumin seeds, 1/4 tsp mustard seeds, 2-3 pinch asafoetida, 2 sprigs curry leaves.

Preparation - Take the garlic, ginger and coriander shoots. Crush together using a mortar and pestle.

Soak the tamarind in 1 cup warm water. Dissolve the rasam powder in 1/2 cup water.

Cooking - Heat 2 tsp oil in a sauce pan. Fry the shallots till light translucent. Add the crushed ginger-garlic-coriander shoots with asafoetida. Fry for 1 minute or till raw smell goes away.

Add the chopped tomato. Cook till it softens but does not dissolve completely.

Add the tamarind water (but leave out the tamarind bits) with salt and another 2 cups water. Boil for 3-4 mins.

Add rasam powder dissolved in water. Boil for 2-3 mins.

Heat oil for tempering. Add broken chilli, mustard, cumin and asafoetida. When spluttering starts, add curry leaves. Pour this mixture over the boiling rasam.

Adjust salt and water. Boil for another 5 mins. 

Garnish with coriander leaves and serve hot.

Note - One can use normal red onions in place of the shallots. But both have their own distinctive flavors and cannot replace each other in the real sense.

Featured Post

Green Papaya Laddoos (SugarFree recipe)

Mom is undoubtedly the dessert specialist at home. God forbid, if she takes to blogging, she could give a lot of folks a run for their mone...