MYSORE RASAM

 MYSORE RASAM

In the typical South Indian meal, steamed rice- which forms an integral part of the meal- is served with various accompaniments like sambar, dal, rasam and curds. 

Typically rasam is made with vegetables, tamarind extract and spices, and served as an accompaniment to steamed rice. There are many types of rasams/saarus. 

Elsewhere in this blog, you will find recipes for rasams/saarus, such as:-

• Jeerige Saaru
• Beetroot Rasam
• Channa Saaru
• Devasthana Saaru

Today's recipe is for an aromatic rasam from Mysore. I have adapted this from Mysore Rasam by Nithya Anantham in Archana's Kitchen.

As I had cooked thuar dal readily available, this saved time for me.  If you don't have cooked dal ready, you will have to wash and pressure cook the thuar dal in adequate water for 2-3 whistles and then mash it. 

The freshly ground rasam powder made with spices enhances the flavor of this rasam which we enjoyed with hot steamed rice and pappadams. 

Ingredients:-

• Cooked & Mashed Thuar Dal, 1/2 cup
• Tomatoes, 2
• Tamarind, size of a lemon,
• Jaggery,  2 tsp or to taste
• Salt, to taste
• Coriander Leaves, finely chopped, 1 tbsp - for garnish 

Roast & Grind To Make The Rasam Powder:-

• Chana Dal, 2 tsp
• Coriander Seeds, 2 tsp
• Cumin Seeds, 1/2 tsp
• Black Pepper Powder, 1/2 tsp
• Byadgi Dry Red Chillies, 2
• Coconut Gratings, 1/4 cup 

For The Seasoning:-

• Mustard Seeds, 1 tsp
• Asafoetida, 1/8 tsp 
• Curry Leaves, a sprig 
• Ghee, 2 tsp 

Method:-

Soak the tamarind in a cup of warm water for about 10-15 minutes and extract the pulp

Roughly chop the tomatoes

Heat a little ghee in a pan and roast the ingredients listed under Rasam Powder until the chana dal changes colour and the spices give off an aroma

Once the spices are roasted add the coconut gratings and fry for a few minutes till the coconut gratings become a little golden 

Allow this to cool and transfer to a small mixer jar and grind to a fine powder. Keep the rasam powder aside. 

Take the cooked and mashed thuar dal in a vessel, add the chopped tomatoes and the tamarind extract along with 2 cups of water, mix well and cook stirring from time to time till the tomatoes become soft and mushy 

To this add the freshly ground rasam powder, salt to taste, jaggery and mix well

Check that you have got the desired consistency and bring to a boil

Switch off the gas

In a seasoning pan, heat ghee and when it becomes hot add the mustard seeds and when they splutter add the asafoetida and the curry leaves and sauté for a few seconds

Pour this seasoning on to the Mysore Rasam

Lastly, garnish with the finely chopped coriander leaves

Serve the Mysore Rasam with hot steamed rice, pappadam etc

SWEET POTATO MASALA FRY

 SWEET POTATO MASALA FRY 

Sweet Potatoes are known as Shakarkhand in Hindi, Sihi Genasu in Kannada, Sakkarvalli Kilangu in Tamil, and Kannang in my mother tongue, Konkani. 

Elsewhere in this blog, you will find recipes for dishes made with sweet potato such as:-

• Mergole- Sweet Potato Payasu 
• Sweet Potato Tikkis

In addition to their distinctive flavor, we know that the sweet potatoes have several health benefits.

Today's recipe is for a side dish made with sweet potatoes in which the masala balances the inherent sweetness of the main ingredient. I have adapted this from Sweet Potato Masala Fry from Chef Sanjay Thumma of VahRehVah.com .

I have adjusted the spice levels to suit my needs.  

Ingredients:-

• Sweet Potato, 500 gms
• Onion, 1
• Garlic Cloves, 4
• Cumin Seeds, 1 tsp
• Mustard Seeds, 1/2 tsp
• Black Gram Dal ( Urad Dal), 1 tbsp
• Turmeric Powder, 1/2 tsp
• Green Chillies, 2 
• Curry Leaves, 2 sprigs
• Chilli Powder, 1 tsp 
• Salt, to taste
• Oil, 2 tbsp

Method:-

Wash the sweet potatoes thoroughly and pressure cook them in adequate water -with a little salt- for two whistles or till they get done. Please take care to see that they don't get overcooked.

When the cooker cools remove the cooked sweet potato, peel and cube them. Keep aside. 

Chop the onion and slit the green chillies

Crush together the garlic cloves and the cumin seeds and keep aside. (You can use either a mortar and pestle or a rolling pin to crush them)

Heat oil in a thick bottomed kadhai and on medium heat add the mustard seeds 

When they splutter add the urad dal and sauté till the dal changes colour

Next add the chopped onion, turmeric powder, slit green chillies and curry leaves and salt to taste

Saute till the onion becomes translucent 

To this add the garlic-cumin seeds mixture  and mix well

Saute till the raw smell of the garlic goes 

Add the chilli powder and mix well

Lastly add the cooked sweet potato pieces and sauté for 3-5 minutes, stirring from time to time, till the sweet potatoes get well browned and blend well with the masala

Transfer to serving bowl

Serve hot as a side dish with rotis or rice

DOUBLE BEANS AMBAT

 DOUBLE BEANS AMBAT

The main ingredient in today's recipe is popularly called Double Beans in India. The formal name for them is Lima Beans or Broad Field Beans. It might interest you to know that they have numerous health benefits apart from being so tasty when used in dishes. 

Elsewhere in this blog, you will recipes for other dishes made with double beans such as:-

• Double Beans Saung
• Double Beans Curry 

I have used fresh double beans as they are easily available this time of the year. However, if you do not get fresh double beans, you can use the dried ones after soaking them in water overnight. 

The distinctive feature of the Konkani ambat is the aromatic seasoning with onions which adds to the taste of the dish. 

The addition of 1 tsp of Raw Rice while grinding improves the texture of the ground masala. 

Ingredients:

• Double Beans, 1 and 1/2 cups
• Medium-sized Potatoes, 2 
• Turmeric Powder, (Haldi), 1/4 tsp 
• Fresh Coconut Gratings, 1 cup
• Byadgi Red Chillies, 5
• Tamarind, size of a small marble
• Raw Rice, 1 tsp 
• Large-sized Onion, 1- for seasoning
• Salt, to taste
• Coconut Oil, 1 tbsp

Method:

Peel and wash the double beans 

Wash, peel and cube the potatoes 

Wash, peel and finely chop the onion

Roast the Byadgi Red Chillies in a little oil 

Place the double beans and potatoes in a vessel with adequate water, turmeric powder and a little salt, pressure cook for 1-2 whistles or till they are done

Once the cooker cools, remove the vessel with the cooked beans and potatoes and  keep  aside

In a mixer jar, grind together the coconut gratings, roasted Byadgi chillies, tamarind, and raw rice, to a smooth paste adding the required amount of water

Add this ground paste to the cooked beans and potatoes, add salt to taste and mix well 

Add water as required to get a gravy consistency, and bring this to a boil

Reduce the flame and let it simmer for about 5 minutes, stirring from time to time, then switch off the gas

Heat 1 tbsp of coconut oil in a seasoning pan, when it gets hot add the finely chopped onions and fry till they turn golden

Add this seasoning to the ambat.  Serve hot

MAANJI PULIMUNCHI

 MAANJI PULIMUNCHI 

Our love for seafood is reflected in today's dish which is made using black pomfret, which is called Kappu Maanji/Paplet/Halwa. Apart from tasting delicious, Black Pomfrets have many health benefits.  They are high in fatty acids besides having lots of Vitamin B 12 which is good for the nervous system.

Today's recipe is for a spicy and tangy dish from Mangalore called Maanji Pulimanchi. Pulimunchi -in Tulu/Bunt cuisine - is a dish made with tamarind and chillies. I have adapted this from Pomfret Pulimanchi in Shruti's Cooking Channel. 

We had this with hot steamed rice and it tasted awesome! 

Ingredients:-

• Maanji/ Black Pomfret, 7-8 slices, or approx 500 gms
• Ginger, finely chopped, 1 and 1/2 tsp
• Curry Leaves, 7-8
• Onion, medium-sized, chopped, 1
• Green Chillies, slit, 2
• Water, to adjust consistency
• Salt, to taste
• Coconut Oil, 2 tbsp
• Coriander Leaves, chopped, 1 tbsp - to garnish 

For the Masala: 

• Fenugreek (Methi ) Seeds , 1/4 tsp
• Peppercorns, 3/4 tsp
• Mustard Seeds, 1/4 tsp
• Cumin Seeds, 3/4 tsp
• Carom Seeds (Ajwain), 1/4 tsp
• Coriander Seeds, (Dhania), 2 tbsp 
• Byadgi Dry Red Chillies, 7

• Garlic Cloves, 9
• Onion, chopped, 2 tbsp
• Turmeric Powder, 1/4 tsp
• Tamarind, 1 tbsp, to be soaked
• Water, for grinding

Method:-

Wash the fish slices 3-4 times in water

Apply turmeric powder and salt to the fish slices and keep aside to marinate for about 15 minutes 

In a pan, dry roast the methi seeds, peppercorns, mustard seeds, cumin seeds, ajwain and coriander seeds - adding them one after the other- for about 2 minutes on medium flame till they give off a good aroma. Keep aside

Then dry roast the dry red chillies for 1 minute on medium flame. Keep aside.

Allow the roasted ingredients to cool

In a mixer jar, grind together all the roasted ingredients along with garlic cloves, 2 tbsp chopped onion, turmeric powder,  and soaked tamarind to a fine paste, adding about 1/4 cup of water. Keep the paste/masala aside.

In the same pan, heat 2 tbsp of coconut oil and on medium heat add ginger and curry leaves and sauté 

Next add the chopped onion and slit green chillies and sauté till the onions become brown

To this add the ground paste prepared earlier, add salt to taste, (remember that a little salt has been added while marinating the fish) 

Add the water from the mixer in which the ground paste was prepared

Mix well and cook on high flame, add some more water if required to adjust the consistency

Reduce the flame and cook on low flame for 2-3 minutes

Now immerse the pomfret slices in the gravy  

Cover and cook on low flame for 8-10 minutes stirring gently in between 

Once the pomfret is cooked, switch off the gas 

Finally garnish with chopped coriander leaves

Cover for about 15-20 minutes and then serve the Pomfret Pulimanich with hot steamed rice

SWEET POTATO TIKKIS

 SWEET POTATO TIKKIS 

A popular street food in India are shallow fried patties which are known as Tikkis in Hindi. The most common of these is the Aloo Tikkis made with potatoes. Today's recipe is for Tikkis made with sweet potato instead! 

Sweet Potatoes are known as Shakarkhand in Hindi, Sihi Genasu in Kannada and Kannang in my mother tongue, Konkani. 

In addition, we know that the sweet potato has several health benefits.

Sweet Potato Tikkis can be made fast and can be enjoyed as an evening snack with a hot cup of tea. 

We enjoyed these Sweet Potato Tikkis with our favourite Maggi Hot and Sweet Ketchup! 

Ingredients:- 

• Sweet Potatoes, 3 (450-500 gms)
• Large -sized Onion, 1
• Green Chilli, 1 
• Coriander Leaves, 1 tbsp 
• Chilli Powder, 1/2 tsp or to taste 
• Bengal Gram Flour, (Besan) , 2 tbsp
• Rice Flour, 1 tbsp
• Salt, to taste
• Oil, as required for shallow frying

Method:-

Wash the sweet potatoes thoroughly and cook them with adequate water in a pressure cooker for 3-4 whistles. Once the cooker cools, remove the sweet potatoes and keep aside. Once it is cool enough to handle peel the sweet potatoes and mash them well using a masher.

Peel the onion and finely chop it.

Finely chop the green chilli and the coriander leaves.

Next in a bowl mix together the mashed sweet  potatoes, finely chopped onion, green chilli and coriander leaves, salt, chilli powder, besan and rice flour 

( The besan and rice flour help in binding) 

Mix all of these thoroughly to make a dough    

Divide the dough into equal sized balls 

Flatten each of them in the palm of your hand to form tikkis 

Heat oil in a pan and shallow fry the tikkis in batches of  4-5 

Once they get done on one side, flip them, add oil on the top and sides and shallow fry the other side as well 

Place the tikkis on absorbent paper and then transfer them to a serving plate

Serve hot with ketchup or any chutney of your choice. 

 

KAKARAKAYA PULUSU /BITTER GOURD CURRY

KAKARAKAYA PULUSU (BITTER GOURD CURRY)

Bitter gourd is frequently used in my cooking at home . I use it a lot because though it is bitter as the name suggests, we find it to be very tasty and of course it has many health benefits. It is very strong in Vitamins A and C and helps reduce blood sugar. It is commonly available all over India and is known as Haggalakai in Kannada, Pavakkai in Tamil, Karela in Hindi, and Kaarathe in my mother tongue, Konkani.

Elsewhere in this blog, you will find recipes for dishes made with bitter gourd, such as :- 

• Haagalakai Gojju
• Karathe Puddi Sagle 
• Pyaz Wale Karele

Today's recipe is from Andhra cuisine and gets it's name from Kakarakaya or Bitter Gourd in Telugu and Pulusu which is a Tamarind-based gravy. I have adapted this from Kakarakaya Pulusu from the well-known website Hebbar's Kitchen. 

I have preferred to keep this dish semi-dry but please adjust the consistency - adding more water while cooking it - to meet your requirements. 

We enjoyed this dish very much and hope you will, too! 

Ingredients:-

• Bitter Gourd, about 200 gms
• Tamarind, size of a lemon, 
• Small sized Onion, 1
• Ginger Garlic Paste, 1 tsp
• Turmeric Powder, 1/4 tsp
• Jaggery, grated, 1 tbsp
• Salt,  to taste 
• Coriander Leaves, finely chopped, 2 tbsp for garnish

To Be Dry Roasted & Ground To A Masala Powder :-

• Peanuts, 2 tbsp
• Sesame (Til)  2 tbsp
• Chana Dal, 1 tsp
• Urad Dal, 1 tsp
• Cumin Seeds, 1 tsp
• Coriander Seeds, 1 tsp
• Fenugreek (Methi) Seeds, 1/4 tsp
• Byadgi Red Chillis, 4

For Seasoning:-

• Mustard Seeds , 1 tsp
• Urad Dal, 1 tsp
• Chana Dal, 1 tsp
• Cumin Seeds, 1/2 tsp
• Asafoetida (Hing), 1/8 tsp 
• Dry Red Chilli, 1, broken into halves
• Oil, 3 tbsp

Method:-

Wash the bitter gourd, snip off the two ends, cut the bitter gourd into roundels and remove the seeds 

Apply salt to the bitter gourd and keep aside for half an hour

Peel and chop the onion 

Soak the tamarind in 1 cup of warm water for about 15 minutes and extract the juice. Keep aside.

In a thick-bottomed kadhai, dry roast the peanuts till they change colour,

Add the sesame seeds, chana dal, urad dal, cumin seeds, coriander seeds, methi seeds and Byadgi Red Chillies and roast on low flame till the dals change colour and the spices give off a good aroma 

Allow the roasted ingredients to cool and then transfer to a small mixer jar and grind to a fine powder. This forms the Masala Powder. Keep aside.

After half an hour of being kept with salt, squeeze out the juice from the bitter gourd 

In the same kadhai, heat 3 tbsp oil and fry the bitter gourd roundels on medium/low flame till they turn golden in colour. Keep aside.

In the remaining oil, do the seasoning by adding the mustard seeds, urad dal, chana dal, cumin seeds, asafoetida, and dry red chilli 

Once the mustard and cumin seeds splutter and the dal change colour, add the chopped onion and sauté till it becomes translucent

To this add the ginger garlic paste and sauté till the raw smell goes

Now add the fried bitter gourd, turmeric powder, and salt and mix well

Add the prepared masala powder and mix well

Next add 1 cup of tamarind extract, grated jaggery and mix well 

Add water as required to get the desired consistency and bring to a boil

Lower the flame and cover and cook for about 5 minutes or till the oil separates

Switch off the gas

Lastly, garnish with finely chopped coriander leaves

Serve Kakarakaya Pulusu with hot steamed rice 

JEERIGE SAARU

 JEERIGE SAARU

In Kannada, cumin seeds are known as Jeerige, so today's recipe is for a "saaru" made with Cumin Seeds called Jeerige Saaru. A Saaru from Karnataka is like the rasam of Tamilnadu. It is made with vegetables, tamarind and spices, and served as an accompaniment to steamed rice.

This is a popular dish in my Home State of Karnataka as Jeerige helps in digestion and in building immunity. 

Elsewhere in the blog, you will find some other well-known dishes from Karnataka, such as:-

• Majjige Huli
• Akki Rotti with Badanekayi Yennegayi 
• Menthe Soppu Bath ( Fenugreek Leaves Rice) 

I have adapted this from Jeerige Saaru from the popular website Veg Recipes of Karnataka. 

The amount of tamarind required will depend on the sourness of the tomatoes. 

We enjoyed this light yet tasty Saaru and I am sure you will like it too! 

Ingredients:-

• Medium-sized Tomatoes, 2
• Turmeric Powder, 1/4 tsp
• Tamarind, marble sized ball, 1
• Jaggery, grated, 1 tsp
• Salt, to taste
• Coriander Leaves, finely chopped, 2 tbsp
• Oil, 1 tsp

Roast & Grind To A Powder:- 

• Byadgi Red Chillies, 4-5
• Toor Dal, 2 tbsp
• Cumin Seeds, (Jeerige), 1 tbsp
• Oil, 1 tsp

For Seasoning;- 

• Mustard Seeds, 1/2 tsp
• Cumin Seeds, 1/2 tsp
• Asafoetida, 1/8 tsp 
• Red Chili, broken into halves, 1
• Curry Leaves, 1 sprig
• Ghee, 2 tsp

Method:-

Wash and roughly chop the tomatoes

Soak the tamarind in a little warm water for about 10-15 minutes, then extract the juice and keep aside

Heat 1 tsp of oil in a pan and on medium heat add the Byadgi Red Chillies and roast till they become crisp

Add toor dal and cumin seeds and roast till the dal changes colour and the cumin seeds splutter

Remove from the flame and allow it to cool

Once it cools off transfer to a small mixer jar and grind to a powder. Keep aside.

Heat 1 tsp of oil in the same pan and add the chopped tomatoes, a little salt and turmeric powder

Saute for 1 minute, sprinkle a little water then cover and cook till the tomatoes become soft and mushy 

To this add the freshly ground spice powder and mix well

Add 500 ml of water, salt to taste, tamarind extract and a little jaggery

Mix well and bring to a boil, switch off the gas and add the finely chopped coriander leaves 

Heat ghee in a small tadka pan and on medium heat add the mustard seeds and cumin seeds and when they start spluttering add the asafoetida, broken red chilli, and curry leaves

Saute for a few seconds and pour this seasoning on to the Jeerige Saaru

Serve with hot steamed rice