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Flavorful and healthy South Indian rice accompaniment with cumin seeds. Cumin seed rasam can be prepared quickly and good for digestion. 

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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.

Check other Rasam Varieties in TMF,

Udupi Rasam

Pineapple Rasam

Poondu Rasam

Paruppu Rasam

Kollu Rasam

 

For Jeeraga Rasam Video recipe,

Jeeraga Rasam | Cumin Rasam - YouTube

Ingredients:

Tamarind – small gooseberry size

Water – 2 cup 

Salt – as needed

To soak: 

Cumin seed – 1/2 tsp

Toor dal – 1 tsp

Curry leaves – 6-7

Water – to soak

To temper:

Ghee – 1 tsp

Mustard seeds – 1/4 tsp

Red chilli – 3

Method:

  • 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 rasam


Jeeraga Rasam | Cumin Rasam | Jeera Rasam
 
Ingredients
  • Tamarind - small gooseberry size
  • Water - 2 cup
  • Salt - as needed
  • To soak:
  • Cumin seed - ½ tsp
  • Toor dal - 1 tsp
  • Curry leaves - 6-7
  • Water - to soak
  • To temper:
  • Ghee - 1 tsp
  • Mustard seeds - ¼ tsp
  • Red chilli - 3
Method
  1. Soak tamarind in hot water for 30 minutes and extract liquid
  2. 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
  3. In a cooking vessel add tamarind water and cook till the raw smell goes off and tamarind water boils well
  4. Add ground mixture to the tamarind water and cook for a minute; switch off
  5. In a separate pan add ghee and when is hot add mustard seeds and red chilli; let it splutter. Add it to the
Notes
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
3.5.3229

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Healthy and tasty rasam with Horsegram (Kollu). Freshly ground paste gives nice flavor to the south Indian rice accompaniment to the rasam.

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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.

Check other Rasam Varieties in TMF,

Udupi Rasam

Pineapple Rasam

Poondu Rasam

Paruppu Rasam

 

For Kollu Rasam Video Recipe,

Kollu Rasam | Horsegram Rasam - YouTube

Ingredients:

Horsegram – 3 tbsp

Ginger – 1 tsp

Toor dal – 2 tbsp

Tamarind water – 1 tbsp

Turmeric powder – 1/8 tsp

Green chilli – 2

Salt – as needed

To roast and ground:

Oil – 1/4 tsp

Pepper powder – 1/4 tsp

Red chilli – 1

Coriander seed – 1/2 tsp

Toor dal – 1/4 tsp

Garlic – 2,big

Cumin seeds – 1/2 tsp

Tomato – 1,big

Turmeric powder – 1/8 tsp

Salt – as needed

To temper:

Ghee – 1 tsp

Mustard seed – 1/4 tsp

Cumin seed – 1/4 tsp

Red chilli -1

Curry leaves – few

Method:

  • Soak Kollu in hot water for 30 minutes and add around 1 + 1/4 cup water and cook for 5 whistles. Simmer the cooker and keep for 10 minutes. Switch off
  • Pressure cooker 2 tbsp toor dal and keep it aside
  • In a pan add oil, pepper, red chilli and coriander seed; sauté for 30 seconds
  • Add garlic and cook for a minute
  • Add toor dal and cook till dal turns golden brown 
  • Add cumin seeds and give a quick sauté
  • Add tomatoes, little salt and cook till tomato turns mushy
  • Add turmeric powder and cook for 30 seconds. Switch off
  • Add 1 tbsp of cooked horsegram and ginger; let the mixture cool down
  • Ground into a paste without water

©TraditionallyModernFood (TMF)

  • In a pan add ground paste, 1/3 cup of mixie water, 1 cup of horsegram cooker water; mix well
  • Add turmeric powder, 1 tbsp of thin tamarind water, salt and cook for 10 minutes or till the raw smell goes off and mixture frothy
  • Add the cooked dal and jaggery; cook for 5 minute 
  • In a separate pan add ghee and when is hot add the ingredients under “to temper” let it splutter 

  • Add the tempering to the rasam, coriander leaves and generous pinch of hing;switch off

Kollu Sundal
 
Prep time
5 mins
Cook time
25 mins
Total time
30 mins
 
Healthy and tasty rasam with Horsegram (Kollu). Freshly ground paste gives nice flavor to the south Indian rice accompaniment to the rasam.
Author: Vidya Srinivasan
Recipe type: Rasam
Cuisine: Indian
Ingredients
  • Horsegram - 3 tbsp
  • Ginger - 1 tsp
  • Toor dal - 2 tbsp
  • Tamarind water - 1 tbsp
  • Turmeric powder - ⅛ tsp
  • Green chilli - 2
  • Salt - as needed
  • To roast and ground:
  • Oil - ¼ tsp
  • Pepper powder - ¼ tsp
  • Red chilli - 1
  • Coriander seed - ½ tsp
  • Toor dal - ¼ tsp
  • Garlic - 2,big
  • Cumin seeds - ½ tsp
  • Tomato - 1,big
  • Turmeric powder - ⅛ tsp
  • Salt - as needed
  • To temper:
  • Ghee - 1 tsp
  • Mustard seed - ¼ tsp
  • Cumin seed - ¼ tsp
  • Red chilli -1
  • Curry leaves - few
Method
  1. Soak Kollu in hot water for 30 minutes and add around 1 + ¼ cup water and cook for 5 whistles. Simmer the cooker and keep for 10 minutes. Switch off
  2. Pressure cooker 2 tbsp toor dal and keep it aside
  3. In a pan add oil, pepper, red chilli and coriander seed; sauté for 30 seconds
  4. Add garlic and cook for a minute
  5. Add toor dal and cook till dal turns golden brown
  6. Add cumin seeds and give a quick sauté
  7. Add tomatoes, little salt and cook till tomato turns mushy
  8. Add turmeric powder and cook for 30 seconds. Switch off
  9. Add 1 tbsp of cooked HORSEGRAM and ginger; let the mixture cool down
  10. Ground into a paste without water
  11. In a pan add ground paste, ⅓ cup of mixie water, 1 cup of HORSEGRAM cooker water; mix well
  12. Add turmeric powder, 1 tbsp of thin tamarind water, salt and cook for 10 minutes or till the raw smell goes off and mixture frothy
  13. Add the cooked dal and jaggery; cook for 5 minute
  14. In a separate pan add ghee and when is hot add the ingredients under “to temper” let it splutter
  15. Add the tempering to the rasam, coriander leaves and generous pinch of hing;switch off
Notes
1. Rasam powder can be used instead of freshly roasted spices

2. Kollu can be added directly instead of grounding with other ingredients

3. Garlic can be skipped

4. Coriander and curry leaves can be ground for extra flavour
3.5.3229

Cooker Kollu can be served as a kollu sundal | Horsegram Sundal

Ingredients:

Cooked Horsegram

Salt – as need

Coconut – 1 tbsp + 1 tsp

To temper:

Cococnut oil – 1 tsp

Mustard seeds – 1/4 tsp

Urad dal – 1/2 tsp

Channa dal – 1/2 tso

HIng – generous pinch

Red chilli – 1

Curry leaves – few

Method:

  • In add add oil and when oil is hot add all the ingredients listed under “to temper”; let it splutter
  • Add cooked kollu and  salt; cook for 2 minutes; switch off and add coconut

Kollu Rasam | Horsegram Rasam
 
Author: Vidya Srinivasan
Recipe type: Sundal
Cuisine: Kollu Sundal
Ingredients
  • Cooked Horsegram
  • Salt - as need
  • Coconut - 1 tbsp + 1 tsp
  • To temper:
  • Cococnut oil - 1 tsp
  • Mustard seeds - ¼ tsp
  • Urad dal - ½ tsp
  • Channa dal - ½ tso
  • HIng - generous pinch
  • Red chilli - 1
  • Curry leaves - few
Method
  1. In add add oil and when oil is hot add all the ingredients listed under "to temper"; let it splutter
  2. Add cooked kollu and salt; cook for 2 minutes; switch off and add coconut
3.5.3229

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Thengai thogayal is a simple and quick South Indian rice accompaniment prepared with coconut. This easy vegan dish is perfect for busy days. Thuvaiyal can be prepared within 10 minutes. 

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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.

Couple of coconut based dishes in TMF

Thengai Podi

Thengai Sadam

Thengaj Burfi

Thengai Puli Kuzhambu 

Varuthu Araicha Kuzhambu 

Thengai Aracha Kuzhambu 

Beans Thengai Usili

 

For Thengai Thogayal,

Thengai Thogayal | Coconut Thuvayal | Thengai Thuvaiyal - YouTube

Ingredients:

Fresh/ frozen Coconut – 1 + 1/4 cup 

Salt – as needed

Hing – generous pinch 

Tamarind – 1/2 tsp

To sauté:

Urad dal – 2 tbsp

Red chilli – 2

Methi seeds – 4

Mustard seeds – 1/8 tsp

Coconut oil – 1/8 tsp

To temper

Coconut oil – 1/2 tsp

Mustard seeds – 1/4 tsp

Urad dal – 1/2 tsp

Curry leaves – few

Method:

  • 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 

Thengai Thogayal | Coconut Thuvayal | Thengai Thuvaiyal
 
Prep time
2 mins
Cook time
4 mins
Total time
6 mins
 
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
Cuisine: Indian
Ingredients
  • Fresh/ frozen Coconut - 1 + ¼ cup
  • Salt - as needed
  • Hing - generous pinch
  • Tamarind - ½ tsp
  • To sauté:
  • Urad dal - 2 tbsp
  • Red chilli - 2
  • Methi seeds - 4
  • Mustard seeds - ⅛ tsp
  • Coconut oil - ⅛ tsp
  • To temper
  • Coconut oil - ½ tsp
  • Mustard seeds - ¼ tsp
  • Urad dal - ½ tsp
  • Curry leaves - few
Method
  1. I used frozen coconut so defrosted it and kept it aside
  2. 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
  3. In the same pan Add coconut and sauté for a minute in low flame till it slightly changes color. Let it cool down
  4. In a mixie jar add the dal mixture first and grind into a powder
  5. Add coconut, salt, hing, tamarind as little water; grind into thogayal consistency
  6. In a small pan add coconut oil and when the oil is hot add the ingredients under “to temper”; let it splutter
Notes
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
3.5.3229

Check out other Thogayal in TMF,

Beetroot Thogayal

Paruppu Thogayal

Chow chow Peel Thogayal

Zuchinni Thogayal

Sutta Kathirikai Thogayal

Vengaya Thogayal

Pls. Follow TMF social media for recipes updates,

Facebook | Instagram | Pinterest | Twitter | Youtube

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