Showing posts with label Rasam. Show all posts
Showing posts with label Rasam. Show all posts

Friday, February 7, 2020

Udupi Saaru

Udupi food is very famous. People that too Brahmins from Udupi started hotels in different places and made good food for people and people enjoy the good food all over the world. I am proud that I come from Udupi and do have the interest in preparing healthy food. People can learn and enjoy the foodfollowing my blog. Here is such one recipe that which is very famous "UDUPI SAARU".


We do use fresh spices, fry the spices, powder it and then  use it for  one time.  Thats the secret of Our Udupi style. In some places they call it as rasam. Actually in Rasam there won't be any dall. The water is boiled, added tamarind, salt, pepper and jeera. So Saaru is very much different from Rasam.
Udupi Saaru will have toor dal in it. The fried spices like fenugrik seeds, coriander seeds, red byadagi chilly, ingh and jeera /cumin seeds is a must. Some time we do add ripe tomatoes and some time it is with out tomatoes. In temples it is normally with out tomatoes. The Temple saaru taste heavenly.
Let us see the recipe of Saaru Now :

Ingredients :

To Cook :
Toor Dal : 1 Small Cup
Tomato : 1 (big)
To Add :
Tamarind pulp : 2 Tablespoons
Ghee : 1 Teaspoon
Home Made Rasam Powder : 2 to 3 Teaspoons
Salt : As required
Turmeric powder : A pinch
Ingh /Asafoetida : A little
Coriander leaves : 2 to 3 Tablespoons
For Fresh Spices :
Methi Seeds/Fenugrik Seeds : 1/4 Teaspoon
Coriander Seeds : 3 Tablespoon (1Handful)
Byadagi Chilly : 5 to 6
Ingh /Asafoetida : A little
Curry Leaves : 6 to 8
Seasoning :
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Ingh /Asafoetida : Very little
Curry leaves : 5 to 6

Method :

1. Wash and cook Toor dal.


2. Soak tamarind in hot water and squeeze out the pulp. Keep the pulp aside.


3. Wash and cut coriander leaves,curry leaves, tomato.
4. Keep a pan on the fire and add l tsp of coconut oil.
5. Add methi seeds and fry. Add coriander seeds and fry till they turn golden brown.


6. Add byadagi red chilly and fry. Put off the fire and add jeera and ingh.

7. Add curry leaves and leave it for cooling. Dry grind it once it is cooled.


8. Add toor dal to a big pan and mix the dal well by using a spatula or hand.
9. Add required water, salt, cut tomatoes, turmeric powder. Mix it well and cook for 2 to 3 minutes.


10. Add 3 teaspoons of dry ground fresh spice /rasam powder and mix it nicely. Boil it for 3 to 4 minutes.


11. Shift the rasam to a serving bowl. Add mustard seasoning and cut coriander leaves.


12. Add a teaspoon of ghee and serve with plain rice.

Note :

Toor dal should be cooked into soft texture. It helps to mix dal with water nicely. (Smash the dal nicely before adding water. 2 to 3 cups of water should be added. Rasam should not be water or thick either. Adding ingh helps to add the aroma and good for digesting. Fresh fried rasam powder adds to the taste.
Time : 30 Minutes. 
Serves : 3 to 4 .

Thursday, April 4, 2019

Mixed Dal Rasam

Mixed dal Rasam is one of the simple dish and goes well with almost all the main dishes. It is full of protein filled and fiber rich Rasam.


I have used Channa Dal, Toor dal and moong dal here. I also used some tomatoes and green chilly with home prepared  curry powder.
Dal /lentils are filled with minerals and vitamins. They are rich in carbohydrates and provide energy to our body. They are rich in protein.
Let us see the recipe now :

Ingredients :

Toor dal : 1/4 Cup
Chana dal : 1/4 Cup
Moong dal : 1/4 Cup
Green chilly : 2 to 3
Ginger : An inch
Tomatoes : 3 to 4 ( Medium sized ).
Salt : As required
Methi seeds : 1/4 Teaspoon
Curry Powder : 1 Tablespoon
Coriander leaves : 2 Tablespoons
For Seasoning :
Oil : 1 Teaspoon
Ghee : 1 Tablespoon
Muster seeds : 1 Teaspoon
Jeera / Cumin Seeds : 1/2 Teaspoon
Ingh /Asafoetida : 1 Pinch
Curry leaves : 8 to 10

Method :

1. Wash and boil all the three dals together in a pressure cooker for 8 to 10 minutes.


2. Wash and cut tomatoes, curry leaves, coriander leaves and slit green chilly
3. Wash and remove the outer layer of ginger and wash it again. Grate it and keep it aside.


4. Keep a pan on the fire and heat. Add oil and mustard seeds. Let it splutter.
5. Add jeera and ingh. Add curry leaves. Add tomatoes and fry for a minute.
6. Add green chilly and cooked dal. Mix it well. Add little water if required. Add methi seeds.


7. Add salt, grated ginger and little turmeric powder. Let it boil for 2 minutes.
8. Add curry powder/rasam powder and mix it well. Let it boil for 2 to 3 minutes.


9. Add a tablespoon of ghee and put off the fire. Shift ready mixed dal to a serving bowl.


10. Add cut coriander leaves and serve with the main dish.

Note :

You can soak channa dal for 1 to 15 minutes. So that it cooks well and mixes well with other dals.
Adding any spice is optional. Adding any brand rasam powder is optional. Adding more green chilly is optional. The rasam should be bit thicker than rasam. It taste heavenly with plain rice. It goes well with chapatis and other main dishes.
Time : 30 Minutes
Serves : 3 to 4 .

Home prepared Spice /Curry Powder:

Fry 1/4 tsp of methi seeds till golden brown and add 1 tablespoon of coriander leaves with 4 to 5 red byadagi chilly. Add 1/2 teaspoon of jeera and a pinch of ing. Use 1 teaspoon coconut oil to fry. Dry grind this and add it to Mixed dal rasam. Fresh spice powder adds to the taste. 
1 time use

Saturday, July 29, 2017

Mango Fruit Rasam

Rasam /Saaru is one of the side dish which is prepared in many ways. Now it is a mango season and I  have prepared Mango fruit Rasam. It is spicy and little sweet and savoury.


I got these mangoes from  Udupi Store in Malleshwaram. Though mango fruit looks very small, it oozes out with sweet. It is one of the wild mango variety from Mangalore and South Karnataka./India.
I used ripe sweet mangoes and rasam powder. No dal or no coconut in this recipe.
Let us see the benefits of Mangoes in our diet.

Mangoes are rich in minerals and vitamins. Mangoes are very low in saturated fat, cholesterol and sodium. They are rich in dietary fiber, Vitamin B6, Vitamin A and Vitamin C. They are rich in minerals like potassium, magnesium and copper. They are rich in antioxidant properties. They are good for digestion and good for bone health. It also promote the brain health and control the blood pressure in our body. It  boost immunity in our body.

Mango Fruit Rasam can be served as " Soup" or it can be eaten with plain rice with a spoonful of ghee.

No Onion OR No Garlic is used in this " Mango Fruit Rasam". 
Let us see the recipe now :

Things Needed :

Mango Fruits : ( Any sweet varieties will do) : 6 to 8 (Small ones).
Rasam Powder : 1 Tablespoon
Salt : As required
For seasoning :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Curry Leaves : 6 to 8
Ingh /Asafoetida : A pinch
To Add :
Green chilly : 1 to 2
Pepper pods :3 to 4
Coriander leaves : 2 Tablespoons
Turmeric powder
Lemon Extract


Method :

1. Wash and clean mango fruits. Wipe out the moisture with a clean towel.
2. Squeeze out the pulp from mangoes. Keep it in a bowl. Wash and slit chilly, cut coriander and curry leaves. Crush or powder pepper pods.


3. Put some water to the removed mango outer layer and the seeds.
4. Squeeze out and collect the pulp (if remaining) and keep it aside.

5. Keep a pan on the fire and heat. Add coconut oil, mustard seeds.
6. Let mustard seeds splutter. Add curry leaves, slit green chilly and jeera.
7. Add ingh and mago pulp. Add 2 to 3 glasses of water. Mix it nicely.

8. Add required salt and a little turmeric powder. Add crushed pepper pods.

9. Let it boil nicely for 2 to 3 minutes. Add a tablespoon of rasam powder and mix it.

10. Boil for 2 minutes and shift the saaru to a serving dish.

11.Add squeezed lemon and coriander leaves.

12. Serve with hot plain rice and ghee. It can be served as soup also.

Note :

Adding more water and making it more liquid is optional. Adding tamarind instead of lemon is optional. Adding a spoon of ghee to " Mango Fruit Rasam " adds to the taste. Any brand or home made rasam powder can be used. ( I have used home prepared Rasam Powder). No need to add any jaggery/sugar, since the fruit it self having sweet content. Use of any cooking oil is optional.
Time : 15 Minutes
Serves : 4 to 5 .

Tuesday, March 11, 2014

Flax Seeds Rasam

Flax seeds Rasam is a gravy dish and we can have this rasam with rice or idli. Flax seeds Rasam can be served as soup at parties and gettogethers. It taste like our Huruli (horse gram) saaru.


Flax seeds are called Agase in Kannada, Alsi in Hindi, Urdu, Gujarati and Punjabi, Ali Vidai in Tamil and  Jawas or Alashi in Marathi, Tishi or Pesi in Bengali. It is called Cheruchanavith or Cheruchana Vithu in Malayalam and Avise Ginazalu in Telugu.

Flax seeds are extremely good for one's health. They are prime source of omega - 3 fatty acids. Flax seeds or alsi are eaten during the winter months by many, as they generate heat in the body. They are high in antioxidants. They contain dietary fibre, fibre prevents constipation. Flax seeds helps to Keep diabetes, high blood pressure away. They maintain normal blood sugar levels. Flax seeds help to lower the bad cholesterol levels.

Here is a recipe of FLAX SEEDS RASAM, we can have this rasam as soup, or eaten with rice and it can be served as welcome drink during the winter season.

Things Needed:

Flax Seeds : 1 1/2 to 2 Table spoons
Tamarind : Gooseberry size tamarind
Tomatoes : 2 Medium (optional)
Rasam Powder : 3 to 4 Tea spoons (MTR OR MAIYAS)
Oil : 1 Tea spoon
Ingh : a pinch
Mustard seeds : 1/2 Teaspoon
Curry leaves : 6 to 8
Coriander leaves : 3 to 4 Teaspoons
Salt : to taste
Coconut : 1 Tablespoon

Method :

1  Wash and roast flax seeds with curry leaves and ingh. Wash and cut tomatoes and keep it aside.



2. Grate coconut and soak tamarind in warm water and squeeze out the pulp after 10 minutes.




3. Now grind roasted flax seeds and coconut with little water till paste.



4. Put Tamarind pulp and cut tomatoes in a big pan. Add ground paste salt.


5. Add a pinch of turmeric powder and 2 to 3 glasses of water mix well and boil nicely.


6. Keep a small pan and put oil. Heat and add mustard seeds.
7. Add curry leaves and ingh when the mustard starts to spurt.
8. Put this mixture to the boiling Rasam.

9. Shift Hot Flax seeds Rasam (Saaru) to a serving bowl. Add a spoon of fresh Ghee.
10. Add coriander leaves and serve with Hot rice or Idli.

Note: 

You must roast flax seeds nicely or Rasam may not taste good. Adding coconut helps to get the good texture and taste. Adding a cut green chilly is adds to the aroma and spicy. Adding ghee is optional. You can add fresh coconut oil (edible) to get Udupi style Rasam. You can use home made rasam powder. I have used MTR Rasam powder
Time : 15 Minutes
Serves : 2 to 4

Mattina Gulla - Mango Curry

Mattina Gulla is a brinjal which is specially grown in place called Mattu near Udupi/Karnataka. The brinjal /Mattina gulla has a special ta...

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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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