Showing posts with label rasam powder. Show all posts
Showing posts with label rasam powder. 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 .

Sunday, January 19, 2020

Pumpkin Dal

Pumpkin is filled with loads of healthy properties. It is always better to make use of the natural benefits from vegetables.
Here is  Pumpkin Dal that you can try and enjoy your meal.



Here is a Pumpkin Dal that I have prepared and it is mild, delicious and nice to have with all the main dishes like plain rice, chapatis, rotis, pooris, dosa or idli.
I have used " Pumpkin ", toor dal, green chilly and a little rasam powder. (Freshly done at home).
Let us see some benefits of eating " Pumpkin " in our diet.
Pumpkin is one of the winter squash. They are rich in healthy properties. It is low in calorie and good for weight loss. It is rich in antioxidants and helps to boost our immune system. It helps to protect our eye sight. It is rich in Vitamin A. It protect us from chronic diseases. Pumpkin is rich in Vitamin C, Vitamin E and Potassium. It is good for our skin and rich in fiber.
No Onion or No Garlic is used here in this " Pumpkin Dal ".
It is simple, quick and healthy and suits to all age group.
Let us see the recipe now.

Things Needed :

To Cook :
Toor Dal : 1 Cup
Pumpkin Pieces : 1 Bowl. (Half of 1 small pumpkin).
To Add :
Green chilly : 2
Rasam Powder : 1 Tbs
Grated raw mango : 2 Tbs
Mustard Seasoning : 1 Tbs
Salt : As required
Seasoning :
Cooking Oil : 1 Teaspoon
Mustard Seeds : 1/2 Tsp
Jeera/Cumin seeds
Ingh /Asafoetida : A little
Curry Leaves : 6 to 8

Method :

1. Wash and remove the outer hard part of pumpkin and cut into small.
2. Wash dal and pressure cook for 5 to 6 minutes. Wash curry leaves and green chilly.


3. Add pumpkin and 1/4 tsp of methi seeds and  cook  for 4 to 5 minutes.
4. Wash and grate mango and add it to cooked dal.


5. Add salt and little turmeric and mix it well. Add slit green chilly.
6. Add rasam powder, mix all the ingredients well and cook for 2 to 3 minutes.


7.  Shift Pumpkin dal to a serving dish and add mustard seasoning.



8. Pumpkin dal is ready to serve.

9. We had it with plain rice and raw mango tambuli.

Note :

Use of pressure cooker to cook dal helps the dal to cook well. Cook Pumpkin separately. Adding methi seeds reduces the cholesterol in food. Home made rasam powder adds to the taste.
Adding more chilly is optional.
Time : 30 Minutes.
Serves : 2 to 3
Home made Rasam Powder :
Dry fry 1/4 tsp of methi seeds, 2 to 3 tbs of coriander seeds, 5 to 6 byadagi chilly, 1/2 ts of jeera. Add little ingh/Asafotida.
Dry grind once it is cooled.  (Only for 1 time use).



Friday, January 17, 2020

Simple Green Gram Curry

This Green Gram Curry is a simple and yummy curry. This curry goes well with all the main dishes.
We do prepare this Green Gram Curry very often,


As I said it is easy, simple, quick and needs very minimum ingredients.
I have used Green Gram /Whole moong, tomatoes, garam masala, rasam powder.
I prepared this curry for having Kuhbz a type of roti. This Kahbz or Kubz is brought all the way from Dubai by our close friend Pushpa Talitaya. This is a bring back memory of eating Kuhbz after some years.
Kuhbz is normally baked in clay oven and it is the traditional dish from Middle easy, Iran, Lebanon.

No Onion or No Garlic Dish.


Let us see the recipe now :

Things needed :

To Cook
Whole moong/Green Gram : 1 Cup
Tomatoes : 2 to 3
Potatoes : 2 (Medium sized)
Methi Seeds : 1/4 tsp
To Add :
Garam Masala Powder : 1/2 Tsp
Rasam Powder : 1 Tsp
Green chilly : 2
Ginger : An inch
Salt : As required
Butter ; 1 Tbs
To Season :
Cooking Oil : 1 Tablespoon
Jeera /Cumin Seeds : 1/2 Tsp
Mustard seeds : 1/2 Tsp
Jeera /Cumin seeds : 1/2 Teaspoon
Curry leaves : 6 to 8

Method :

1. Wash and soak whole moong for 4 to 5 hours or you can cook them without soaking.
2. Wash and cut tomatoes, green chilly, coriander leaves and curry leaves.
3. Wash and peel off ginger outer layer and grate ginger and keep it aside.
4. Wash and cut potatoes with its skin and keep it aside.
5. Keep a pressure cooker on the fire and put whole moong, cut potatoes, slit green chilly and 1/4 tsp of methi seeds.
6. Add required water and cook it for 6 to 8 minutes. Leave it for cooling.
7. Keep a pan on the fire and heat. Add a tablespoon of cooking oil, mustard seeds.
8. Let it splutter. Add jeera and curry leaves. Add cut tomatoes, Grated ginger and fry nicely.
9. Add garam masala powder and rasam powder. Add little turmeric powder.
10. Stir nicely and add required salt. Add cooked moong and potatoes.
11. Add required water and cook nicely for 3 to 4 minutes. Stir in between.
12. Shift the ready Green Gram curry to a serving dish, add cut coriander leaves and butter.
13. Serve with rotis, chapatis, poori or even dosas.
14. We had this Green Gram Curry with Kabz, a type or roti You get in Dubai.

Note : 

Soaking whole moong helps the moong to cook well and good nutritious too. Adding more spices is optional. Adding butter is optional. Adding more chilly is optional. Soaking whole moong is optional. You can cook whole moong without cooking also.
Time : Soaking time 4 hours + cooking time 30 minutes.
Serves : 3 to 4.

Sunday, November 10, 2019

Wild Mangoes Spicy Gojju.

Wild Mangoes Spicy Gojju is a side dish and I just tried this gojju and it tasted delicious. So thought of sharing the recipe here.


It is simple, spicy and you can store this gojju for nearly 2 to 3 months (in fridge).
These wild mangoes are from my sister's house in Sagri, near Udupi. The mango Tree bares lots of  fruits and its of a sweet variety once it is ripen.
We had a chance to visit them during the mango season and got some mangoes. I kept the mangoes to ripe. To my surprise all the mangoes are ripen @ one time. So the thought of preparing this Mango Spicy Gojju flashed.
I have washed the mangoes nicely though no chemical spray or any other chemical use is done on fruits. It is always a good habit to wash and use the fruits or vegetables.
These mangoes are sweet type, once it is ripe.
The recipe goes like this.
Wash and wipe out the moisture. Squeeze out the pulp completely and boil the pulp on medium flame. Add some jaggery ,salt and let it boil till it turns bit thick. Then adding the rasam powder makes the gojju little more thick. Mix it and stir continuously till it turns thick like a jam consistency. Add mustard seeds, ingh and curry leaves seasoning at the end and leave it  for boiling for 2 to 3 minutes.
Then take out the done Mango gojju and let it cool. Use glass jars to store and it can stay for 3 to 4 months in fridge.
Let us see the recipe now :

Ingredients :

Wild Mangoes : 10 to 15
Jaggery : 1 Cup full
Salt : As required for gojju

To Add  :
Saru / Rasam Powder : 3 to 4 Tsp full.
Musard seasoning in coconut oil : 1 Tablespoon
Turmeric powder : A pinch .


Method :

1. Wash and wipe out the moisture of wild mangoes.


2. Squeeze out the pulp completely.

3. Keep a pan on the fire and put mango pulp and cook. Add required salt. Add little turmeric powder.
4. Add jaggery and mix it nicely.


5. Let it cook till it gets thick.

6. Add rasam powder and mix it nicely and cook.


7. Prepare seasoning with mustard seeds, ingh and curry leaves in coconut oil.
8. Add this seasoning to the gojju. Let it boil for 3 to 4 minutes.


9. See that gojju gets the jam consistency. (Not very thick or thin).


10. Take it out from the fire and let it cool.


11. Mix it again nicely and then fill the Wild Mango Spicy Gojju to glass bottles.
12. Store them in fridge and use as sides. pickle, chutney or dip.

Note :

Wipe out the moisture nicely once you wash wild mangoes. Adding more jaggery is optional.
Adding any shop bought Rasam Powder is optional. No need to use much oil. Adding chilly powder to spice up the gojju is optional, Use of red chilly for seasoning is optional. I have used coconut oil to season. Any other cooking oil is optional.
Time : 35 to 40 minutes
Serves : As you use it. 



Saturday, January 12, 2019

Drumstick - Potato Curry / Sambar

Drumstick is one of the favourite vegetable of many people. The aroma of drumstick loved by them. And the juicy drumstick is very nice to chew and it contain full of nutritious value.


I have used Potatoes, drumsticks, sambar powder, toor dal and little coconut. The curry is really delicious and all the main dishes can be enjoyed with this Drumstick - Potato Curry.

Let us see what do they call drumstick in some of our Indian States.
Drumstick's Scientific name is Moringa Oleifera.
Drumsticks /Nuggekai in Kannada language - Karnataka, Murungakkai in Tamil. Muringakkaya or Muringakka in Malayalam. Munnakaya Mulaku Kada and in Hindi it is Sajjam Ki Phalli, Saigan, shinga segva. In Bengali Sajane Dauta and in Gujarathi Saragvani Shing and in Konkani Moska Saang/ Massingasaang, Marati - shevaga/Sheng and in Panjabi - Savonjna and in Tulu Nurge.

 Let us see some benefits of Eating Drumsticks in our diet.
Drumstick is filled with nutritious value.
They do contain calcium, vitamins, zinc and iron. They are rich in B -Complex vitamins, Vitamin B6, Vitamin B 1, B-2, B-3. Vitamin A, Vitamin C and magnesium.
Drumstick and its leaves helps to control blood sugar level in our body. They help to improve digestive help. It helps in building the strong bones in our body. It helps to purify the blood. It helps to relieves respiratory disorders. It helps to boost immunity in our body. It contain antioxidant properties.
Caution :Pregnant women should not consume drumsticks or its leaves. Eating Drumstick curry or any other form might cause abortion.
Let us see the recipe Now :


Things Needed :

To Cook :
Drumstick : 4 to 5
Toor dal : 1/2 Cup. ( 3 to 4 Tablespoons )
Potatoes : 2 to 3

To Grind :
Sambar powder : 2 Tablespoons
Jeera /Cumin Seeds : 1/2 Teaspoon
Coconut : 1 Small Cup /3 to 4 Tablespoons
Tamarind Pulp : 1 Tablespoon

To Add :

Seasoning : Mustard, curry leaves and ingh and Oil
Salt : As required
Coriander leaves : 2 Tablespoons ( Optional )
Turmeric powder : A pinch



Method :

1. Wash and cut drumsticks into small pieces. Peel of the outer layer of drumstick.
2. Wash and cut potatoes into pieces.

3. Wash toor dal and pressure cook drumstick pieces, potato pieces and toor dal with required water.

4. Soak a small marble size of tamarind in hot water and squeeze out the pulp.
5. Grate coconut and grind it with, 1/2 Teaspoon jeera,  tamarind pulp and sambar powder. Add required water to grind.

6. Remove the ground coconut mixture and keep it aside.
7. Keep a pan on the fire and put cooked drumstick, potatoes and toor dal. Add required salt.



8. Add a pinch of turmeric powder. Mix all the ingredients slowly. Let it boil for 2 to 3 minutes.
9. Add ground coconut - spice mixture and mix it slowly. Let it boil for 2 to 3 minutes.
10. Shift the ready Drumstic Potato Curry to a serving dish.


11. Prepare seasoning with mustard seeds, curry leaves and ingh and add it to ready to serve sambar.
12. Add cut coriander leaves and serve Drumstick - Potato Sambar with the main dish you have prepared.

Note :

Do not over cook potatoes and drumsticks. You cook it separately. Adding any brand of sambar powder is optional. Adding jeera while grinding helps the curry to be free from gas formation in the stomach. I did not peel off potatoes. Adding garlic and onions to curry is optional. Stir the curry slowly.
Time : 30 Minutes.
Serves : 4 to 5.

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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