Lemon Rasam

Lemon Rasam

Some may be advised by doctors. not to have Rasam because of tamarind... This Lemon rasam will help in that case.. yes!! Its a no tamarind rasam.. 

Rasam originally means soup.. This rasam means it.. Its slowly cooked with tomato ,dal and added spices... You will find this rasam tasting refreshing and extra-ordinary than that of usual  tamarind rasam.. Here goes the recipe!!

 

Ingredients: (Recipe For 2)

Lemon juice              - 2 tbsp

Toor Dal                    - 1/4 cup

Tomato                      - 1

Green Chilli               - 1

Asafoetida                  - a pinch

Rasam Powder           - 1 tsp

Turmeric Powder       - 1/4 tsp

Salt                             - As required

Coriander Leaves      - few

Curry Leaves             - few

Oil                              - As required

For Seasoning:

Mustard Seeds           - 1 tsp

Cumin Seeds              - 1 tsp  (Seeragam)

Red Chilli                   - 1

Procedure:

• Cook well Toor dal with turmeric powder, asafoetida and little gingely oil.
• Take a sauce pan. Add chopped tomato, green chilli, coriander leaves and curry leaves to it. Add 1 cup of water and let it boil.
• When it starts boiling, reduce the flame and add rasam powder and turmeric powder.
• After five minutes, add cooked dal along with its water.. Add another cup of water..
• Keep on stirring in between.. Switch off the flame in another ten minutes. . add salt and lemon juice.
• Do the seasoning and add it to the rasam..
• Serve it hot with rice and curry of your choice.
• I am serving it with dry Aloo-Gobi curry..

Quick Tips:

• You can also add another 1/2 tbsp of lemon juice if you want the rasam to be more sour..
• You can it also season it with Ghee..

Kerala Style Tomato Rasam

Its always 'Rasam' which gives completeness to heavy lunch.. Looking for a different rasam recipe??Today's recipe is one such, kerala style tomato rasam.. Spices are freshly ground and then boiled with tamarind juice and smashed tomato.. Usually no seasoning is added to this rasam. Over to the recipe.. 

Recipe For : 2

Preparation Time : 15 minutes

Ingredients:

Tomato                             - 1
Tamarind                          - 2 tsp (Small Gooseberry size)
Toor Dal boiled water      - little
Asafoetida                        - a pinch (hing)
Salt                                   - As required
Water                                - As required
Coconut oil                       - 1 tbsp
Curry Leaves                    - few
Coriander Leaves              - few

To Grind :

Dry Red Chili       - 2
Garlic Pods           - 2
Cumin Seeds         - 1/4 tsp (Seeragam)
Black Pepper         - 6 to 8
Coriander Seeds    - 1/2 tsp (Malli)

Procedure:

• Smash tomato. Extract juice from tamarind. Dry roast dry chili in a pan and take it out. Grind  coarsely roasted dry red chili, coriander seeds, cumin seeds, garlic pods and black pepper together adding very little water. 
• Heat coconut oil in a pan. Add curry leaves to it. When they splutter add ground masala to it. Saute till raw flavor goes off and after that add smashed tomato.
• After tomato gets cooked, add toor dal boiled water, tamarind extract, salt, asafoetida and enough water to the pan.
• Cook in a medium flame covered with a lid. When the rasam starts to boil, switch it off. Add coriander leaves to it.
• Enjoy with hot steaming rice and Poriyal of your choice.

Mysore Rasam

Mysore Rasam

Mysore Rasam is another authentic recipe.. The recipe is very much aromatic because of the addition of roasted spices and coconut. A must try recipe.. 

Its very easy to prepare too. Just take some boiled toor dal along with water when you are preparing sambar. Roast and grind spices. Boil everything together along with tamarind extract.  Give this rasam a try, instead of usual rasam..Recipe follows...

Ingredients: (Recipe For 2)

Toor Dal                  - 1/4 cup

Tamarind                 - a lemon size ball

Tomato                    - 1 (medium size)

Green Chilli            - 1

Salt                          - As required

Turmeric Powder    - 1/4 tsp

Jaggery                    - 1 tsp (Vellam)

Water                       - As required

Coriander Leaves    - few

To Roast And Grind:

Red Chilli                - 1

Coriander Seeds      - 1 tsp (Malli)

Pepper                     - 1 tsp (Milagu)

Cumin Seeds           - 1/2 tsp (Seeragam)

Channa Dal             - 1/2 tsp (Kadalai Parupu)

Grated Coconut       - 2 tbsp

Curry Leaves           - few

For Seasoning:

Mustard Seeds        - 1 tsp

Urad Dal                 - 1 tsp

Grated Coconut      - 1 tbsp

Asafoetida              - a pinch

Curry Leaves         - few

Procedure:

• Cook well Toor dal with turmeric powder, asafoetida and little gingely oil.
• Dry roast everything under 'To Roasst And Grind' and powder it.
• Take a sauce pan. Add chopped tomato, green chilli, coriander leaves and 1 cup of water and let it boil.
• When it starts boiling, reduce the flame and add ground powder and turmeric powder.
• After five minutes, add cooked dal along with its water.. Add another cup of water..
• Keep on stirring in between.. Switch off the flame in another ten minutes. . add enough salt.
• Do the seasoning and add it to the rasam..
• Serve it hot with rice and curry of your choice.

Onam Sadhya

Onam ashamsakal!!

Sadhya is the feast which is prepared on the auspicious day of Onam. I always wanted to prepare full onam  feast at home.  This year i went ahead with the idea. Since I have never tasted sadhya, I was excited to prepare at home and gathered all the recipes with the help from friends and Google. So i am not sure whether the recipes are authentic. But i swear the taste was too good. 

Cooking Kerala Cusine was  totally a different experience for me. It is completely different from Tamilnadu style of cooking. One distinct thing i noticed was coconut was used in almost all the recipes and the use of coconut oil gives nice aroma to the dishes.  I am just giving insight to the Onam sadhya recipes. The recipe number varies up to 64.  I prepared the feast with 17 dishes..

1.  Banana  
2. Banana Chips. Jaggery coated  banana chips is also used for serving.
3. Pappad
4. Salt
5. Use Lime pickle, Mango pickle and Narthangai pickle. I didn't have any pickles at home. So i skipped this..I served Puli- Inji which is also usually served with it. It is nothing but Ginger is cooked in tamarind and jaggery water with turmeric and chili powder. Hence its a perfect blend of all tastes
6. Cucumber Pachadi - Cucumber is boiled first. yogurt and Coconut, green chili, mustard seeds and cumin seeds paste is added to it and then it is seasoned.
7. Olan - It is prepared with Ash gourd (Vellai Poosanikai) and White eyed beans (Thattam Payaru). Both are boiled separatley and its cooked  together in coconut milk, Green chili, Curry leaves. Drizzle coconut oil.
8. Cabbage Thoran - Shredded cabbage is sauteed together with small onion, coconut , cumin , green chili and garlic paste.
9. Aviyal - Vegetables cooked with coconut paste.
10. Rice
11. Parupu & Ghee -  Boiled Toor dal with Ghee
12. Kerala Style Sambar - Its similar to varuthu aracha sambar. Since we are also grinding small onion together it results in very different sambar.
13. Senai Kizhangu Pulissery - Yam is boiled first and coconut, small onion, cumin seeds, turmeric powder and red chili powder paste is added to it. Also add yogurt and seasoning.
14. Kerala Style Tomato Rasam - Its totally a different rasam. Tomatoes are smashed and boiled together with red chili, garlic, coriander seeds and pepper paste.
15. Spiced Buttermilk - Butter milk with Ginger, Cumin seeds and curry leaves.
16. Kadalai Parupu Payasam - Channa Dal cooked with Jaggery and coconut milk. One of my dear friends prepared this payasam for her onam celebrations. I also used this for the post.
17. Paal Adai Pradhaman - I used ready made Palada for this recipe. Its cooked fully in Milk and Jaggery.

Kadalai Parupu - Pudalangai Poriyal (Snake Gourd- Channa Dal Poriyal)

We used to have Engagement function on the night before marriage in our native. Traditionally our engagement feast includes Sambar, Rasam , Milk, Kadalai Parupu - Pudalangai Poriyal and Potato Chips.  Though people now a days are opting for Tiffin varieties, this traditional feast always stay fresh in my mind. Hot rice with sambar, this poriyal and chips makes a perfect combo.. 

 Today's recipe is such exciting Kadalai Parupu - Pudalangai Poriyal. The recipe follows..

Recipe For :2

Preparation Time : 20 minutes

Ingredients:

Pudalangai                  - 1  (Snake Gourd)

Kadalai Parupu           - 1/4 cup  (Channa Dal)

Grated Coconut          - 2 tbsp

Mustard Seeds            - 1/2 tsp

Urad Dal                      - 1/2 tsp

Small Onions               - 2

Green Chilli                  - 2

Curry Leaves                - few

Salt                                - As required

Oil                                  - 2 tsp

Procedure:

• Chop Snake Gourd into little thick pieces. Chop Small onions finely. Slit Green chili.
• Wash and Cook Well Channa Dal. I used to pressure cook Channa dal in high flame for 5 continuous whistles.
• Add Snake Gourd to cooked channa dal and cook for another whistle.
• Heat oil in  a pan. Add Mustard Seeds and Urad dal.
• When they splutter, add chopped Onions, green chilli and curry leaves.
• After the onions turn translucent, add it to cooked dal and snake gourd.
• Add enough salt, grated coconut and mix everything well. You can skip adding grated coconut also.
• Your Kadalai Parupu - Pudalangai poriyal is ready to enjoy.
• Serve it with Kuzhambu of your choice.

Brinjal Kothsu For Briyani

Brinjal Kothsu For Briyani

Me and My husband love Briyani a lot. We used to buy Briyani from outside when we were at chennai. They used to provide a brinjal curry as supplement along with Briyani. Right from the first time i ate this, i started loving it.. Found out the recipe and tried out.. It was awesome!!! It goes well with rasam and sambar too.. Here is the recipe...

Ingredients:

Brinjal                    - 200 gm

Pepper                    - 1/2 tsp

Tamarind                - a lemon size ball

Salt                         - As required

Turmeric Powder   - 1/4 tsp

Sambar Powder      - 1 tsp

Jaggery                   - 1/2 tsp

Curry Leaves          - few

To Roast And Grind:

Peanut                    - 2 tsp

Sesame Seeds        - 1 tsp (Ellu)

Fenugreek Seeds   - 1/2 tsp (Vebdhayam)

Procedure:

1. Dry roast and grind everything under 'To Roast And Grind'.
2. Wash brinjals and slit them into four. Be careful while slitting the brinjal. See to that brinjals are not cut fully.
3. Heat oil in a pan. Add pepper and curry leaves. After some time add slitted brinjals.
4. Cover the pan and cook for some time.
5. Add tamarind extract,,salt, sambar powder, turmeric powder and enough water.
6. When the brinjals are 3/4 th done, add ground powder.
7. When they are done fully switch off the flame and add jaggery.
8. Serve it as you wish..

Tamil New Year Celebration

How is your Tamil New Year celebrations going on??  Here is the glimpse of celebration at BusyAtIndianKitchen..

1. Salt
2.  Pickle
3. Banana
4. Pappad
5. I thought to prepare Vazhai Poo vadai / Vazhai Poo Kozha Urundai (Banana Flower Fritters) since its my kid's favorite. You can click the following link for knowing  How to prepare Vazhai Poo Vadai (Banana Flower Fritters).
6. Next one is Keerai Kootu. I used Toor Dal for preparing this Kootu.  You can prepare this kootu with almost all types of Keerai (Green Leaves). Check this link for knowing How to prepare Keerai Kootu?
7. The poriyal which i prepared is Senai kizhangu Varuval ( Elephant Yam Shallow Fry). Check this link for knowing How to Prepare Senai kizhangu Varuval (Elephant Yam Shallow Fry)?
8. Plain Rice.
9. Sambar - which is very important for a South Indian Lunch. Click here for knowing 6 varieties of Sambar.
10. Click here for knowing Rasam Varieties.
11. Curd / Yogurt
12. Payasam. Click here for Payasam Varieties such as Arisi Payasam and Moong dal Payasam,

Eat well and celebrate the festival with your family. Happy Tamil New Year Friends!!

30 Vegetarian Kuzhambu Recipes

Bored of regular sambar, rasam for lunch??30 vegetarian kuzhambu recipes are here to make your lunch interesting. Just click on each picture to get the recipe. I am sure these recipes will be very much helpful for you. Here you go!!

Pakoda Kuzhambu: (Pakora Kuzhambu)

Verkadalai Vatha Kuzhambu: (Peanut Vatha Kuzhambu)

Vazhai Poo Kuzhambu: (Banana Flower Kuzhambu)

Karuveppilai Kuzhambu: (Curry Leaves Kuzhambu)

Kadalaiparupu Sorakkai Kuzhambu: (Channa Dal - Botte gourd Kuzhambu)

Kathirikkai Kuzhambu: (Brinjal Kuzhambu)

Chinna Vengaya Kuzhambu: (Small Onion Kuzhambu)

Milagu Kuzhambu: (Pepper Kuzhambu)

Pachai Sundakkai Kuzhambu: (Raw Turkey Berry Kuzhambu)

Kathirikkai - Murungaikkai Kaara Kuzhambu : (Brinjal - Drumstick Kaara Kuzhambu)

Kondakadalai Thengaipaal Kuzhambu: (Chickpeas Coconut milk kuzhambu)

Senai Kizhangu Pulisery: (Yam Pulisery)

Kadalai parupu - Pudalangai Kuzhambu: (Channa Dal - Snake gourd Kuzhambu)

Anjaraipetti Kuzhambu:

Manathakkali Vathal Kuzhambu:

Tomato Kuzhambu:

Thattam Payaru Kuzhambu:

Mor Kuzhambu:

Poondu Kuzhambu: (Garlic Kuzhambu)

Vazhakkai Kuzhambu: (Raw Plantain Kuzhambu)

Urulai kizhangu Kuzhambu: (Potato Kuzhambu)

Vendhaya Kuzhambu :

Brinjal Kuzhambu For Koozh:

Puli Illa Kondakadalai Kuzhambu: (No Tamarind Chickpeas Kuzhambu)

Poosanikkai Mor Kuzhambu: (Ash gourd mor kuzhambu)

Vendakkai Puli Kuzhambu: (Ladies Finger tamarind kuzhambu)

Meal Maker Kuzhambu:

Thattam Payaru Kuzhambu(2):

Vendhaya Kuzhambu(2):

Vazhakkai Kuzhambu(2): (Raw Plantain Kuzhambu (2)

Parupu Thuvaiyal

Parupu Thuvaiayal

Preparing rasam??Wants a prefect side dish?? Parupu Thuvaiyal is the best.. Its very easy to prepare and indeed very healthy and tasty..

Here is the recipe!!

Ingredients:

Toor Dal              - 1/4 cup (Thuvaram Parupu)

Channa Dal          - 1/4 cup (Kadalai Parupu)

Red Chillies         - 4

Garlic Cloves       - 2

Whole Pepper      - 1 tsp

Grated Coconut   -  2 tbsp

Asafoetida           - a pinch

Salt                      - As required

Oil                       - 1 tsp

Procedure:

• Dry roast Toor Dal ,Channa Dal  and pepper in a medium flame. See to that its not burnt. Take it out in a plate and let it cool.
• Dry roast grated coconut and add it to the roasted dal.
• Heat oil to the pan. Add red chillies ,Garlic and asafoetida. Saute for a second and take it out.
• Grind everything together with salt and very little water.
• Serve it. You can also eat along with hot rice and little ghee or oil.