Last weekend was long weekend for us and so we went for a short trip. Had outside food for three days and so Amma suggested this Jeera rasam for digestion.
I like the unnave marundhu in indian cooking. Many spices we use in our everyday cooking not only gives nice taste but also very healthy. Cumin is one ingredients I use almost in everyday cooking. Usually after having heavy meal I prefer pepper -cumin rasam. This rasam with just cumin and lot of curry leaves recipe Sounded interesting. I have tasted it many times but never cooked it. Luckily because of recent grocery trip I had curry leaves in my fridge.
I am a big fan of easy and quick recipes. When it comes to cooking time , rasam can be prepared within 15 minutes. Soaking of cumin-dal and tamarind might take extra time but if planned before Jeeraga rasam can be made in no time.
Like gootu rasam , Cumin rasam doesn’t require cooked dal. Also the tanginess of jeera rasam is from tamarind so no tomatoes for Jeera rasam. I have seen Amma adding lot of hing to everything she cooks but while telling me the recipe she explicitly mentioned me not to add hing for Jeera rasam. Sorry I don’t know why if you ask me the reason.
Soak tamarind in hot water for 30 minutes and extract liquid
Soak the ingredients listed under “to soak” in hot water for 30 minutes. Ground and keep aside. Add little water to the mixie; shake well and add it to the same cup
In a cooking vessel add tamarind water and cook till the raw smell goes off and tamarind water boils well
Add ground mixture to the tamarind water and cook for a minute; switch off
In a separate pan add ghee and when is hot add mustard seeds and red chilli; let it splutter. Add it to the
1. Adjust red chilli according to your spicy level 2. No hing for this rasam 3. If you are using store brought tamarind extract add ¼ tsp and mix 2 cups of water 4. Avoid cooking the rasam for longer time after adding cumin 5. Toor dal,cumin seeds can be sauté and ground instead of soaking in water 6. Pepper powder can be added for extra flavor
In recent few years I started eating kollu. My initial experience with Kollu was so hard, I hated the after-taste of kollu and after the first time I cooked it was in my Pantry for ages. When my Amma came here last year she asked why I eat kollu. As a Mom she could not accept the fact that I eat kollu for weightloss. I somehow convinced her that I am not eating regularly it is once in while happening. Then she taught me few recipes with kollu.
Today morning I woke up with sneezing, I was afraid that I might get cold. As always, sick days immediately remind me of rasam. I wanted to make Ginger, pepper and garlic rasam for lunch. Thats when I was talking with my Amma, I happened to know Kollu is also good for cold. Hubby says kollu is only for horses, but after reading the healthy benfits of kollu, once in a while I wanted to add it in my south Indian recipes variety.
After hearing the recipe I thought it involves few extra steps. Instead of following that I will use rasam podi and make it simple. My mother told this method wont give kollu’s after-taste and, that pushed me to do it. Not sure if it is the garlic or freshly roasted spice or tomato tanginess, I could not believe what I am going to say, but yes, I loved the kollu rasam.
Lazy me did not soak Kollu prior so as always soaked in hot water for 30 minutes and cooked for 5 whistles. I have used extra quanity of kollu i.e more the quanity I used for rasam to get the kollu water and made a sundal. Since Rasam had everything I went super easy with horsegram sundal. Rice accompaniment and side dish problem solved.
Ever since childhood days this one of my favorite is thogayal. Me and my sister are big fans of bisi bele bath and biryani. Whenever Amma makes special dish next day she mostly prepares Thengai thogayal and Milagu siraga rasam. Thengai thogayal is my comfort food.
If you are following me in IG, in my daily feed you would have seen Thengai thogayal frequently. I recently realized that I haven’t posted Thuvaiyal in my blog. Since I was posting theme based dishes I was waiting for this month to post. Traditional South Indian recipes like this need to be posted so that I won’t keep calling Amma for the proportion.
Whenever you are looking for something super fast and yummy, thuvaiyal is one great option to consider. With sesame oil/ ghee, Thengai thogayal tastes great with any side dish, even Appalam. I like thogayal with Onion Vetha kuzhambu. Hubby likes when I make Thengai thogayal, Poondu rasam and Appalam for lunch.
Thengai is one commonly used ingredient in home. You must have seen lot of Thengai Based dishes in TMF. Be it a rice accompaniment, side, sweet, etc. TMF have coconut written all over it.
Thengai thogayal is a simple and quick South Indian rice accompaniment prepared with coconut. This easy vegan dish is perfect for busy days.
Author: Vidya Srinivasan
Recipe type: Thogayal
Fresh/ frozen Coconut - 1 + ¼ cup
Salt - as needed
Hing - generous pinch
Tamarind - ½ tsp
Urad dal - 2 tbsp
Red chilli - 2
Methi seeds - 4
Mustard seeds - ⅛ tsp
Coconut oil - ⅛ tsp
Coconut oil - ½ tsp
Mustard seeds - ¼ tsp
Urad dal - ½ tsp
Curry leaves - few
I used frozen coconut so defrosted it and kept it aside
In a pan add all the ingredients listed under “to sauté” and cook till the dal turns golden brown. Transfer it to a plate and Let it cool down
In the same pan Add coconut and sauté for a minute in low flame till it slightly changes color. Let it cool down
In a mixie jar add the dal mixture first and grind into a powder
Add coconut, salt, hing, tamarind as little water; grind into thogayal consistency
In a small pan add coconut oil and when the oil is hot add the ingredients under “to temper”; let it splutter
1. Dry coconut can also be used Sauting coconut is optional 2. Few peppercorn can be sautéd and added to the chutney for extra flavour 3. Adjust the spice according to your desired consistency 4. Instead of using all Urad dal, Channa dal and Urad dal can be used in equal proportion 5. Coconut can be microwaved for 30 second for quick defrost 6. Add water little by little while grinding the thogayal 7. If you are planning to keep the thogayal for 2-3 days sauté coconut well and avoid using hands while transferring into the storage container 8. Tamarind extract can be used instead of tamarind