Showing posts with label saru and rasam. Show all posts
Showing posts with label saru and rasam. Show all posts

Wednesday, January 6, 2016

Mysorean Style Avarekalu Kurma/saru

Avarekalu (kannada),Chikkudu (Telugu) also known as surti papdi lilva (gujrati) is a type of broad bean from India. The tasty pods and plump seeds are culinary delight and part of the menu on Sankrathi festival in many part of india. Avarekalu is my all time favourites! I just love it’s flavour and keep making up excuses to use it in all the dishes I make during when it is available in plenty especially during winter.


For the main dish:

  1. 2 cups - Avarekalu
  2. 1/2 cup- carrots,cut into cubes
  3. 1 big sized Potato,cubes
  4. 1/2tsp Turmeric powder
  5. 2 Tomatoes,chopped
  6. Salt to taste

For the masala paste:

  1. 1 cup Freshly grated coconut
  2. 1tsp Khus khus/poppy seeds
  3. 2-1inch pieces of cinnamon
  4. 10 cloves
  5. 10 Garlic coves
  6. 1 inch piece Ginger
  7. 1/2tsp Cumin/jeera
  8. 1tsp Coriander seeds/daniya
  9. 3tsp Chilly powder
For the Tempering:
1/2tsp Mustard Seeds
2 Spring curry leaves
2tbsp Ghee or oil


  • Pressure cook beans and all the vegetable,turmeric powder and salt with 2-3 cups of water.Just take 2 whistle .(Cooking time will be lesser when cooked in a pressure cooker). the beans shouldn't be overcooked. If you do not want to pressure cook,then boil some water and add the veggies,partially cover and simmer for 10 -15 minutes or till done.
  • Meantime prepare the masala by dry roasting all the ingredients except coconut and chilly powder,until fragrant on low heat,constantly stirring.Let it cool
  • Add the roasted spices ,coconut and chilly powder to the mixer grinder and blend everything together into fine paste.Add 1or 2cups of water for easy blending.
  • Now take a pot and add cooked beans and ground masala paste.Mix it well,taste for salt,you can also add little sugar if you want,adjust to your liking.Cover and simmer the kurma on medium heat for at least 5-6 minutes.
  • Prepare the tempering by heating ghee or oil in a pan,add mustard seeds,let it crackle.Add curry leaves and switch off the gas.
  • Pour this over the kurma and its ready!
  • Serve hot with rice,idli or puri.

Thursday, March 6, 2014

Nellikai/amla rasam

The winters kick-start the season of the Indian gooseberry, better known as amla. Botanically, this extremely sour little fruit is known as Emblica Officinalis. Though you may not find its taste appealing, don't be quick to dismiss it — it's abundant in nutrients and packed with the power of Vitamin C.
 I was wondering for months about how to add amlas in our daily diet .I did not want to take amlas in pickles or murabbaas all the time .I have been buying amla juice from Pathanjali and used to add this to salads and juices but never tried in this form.
However, few days before I tried this rasam specially for my hubby. Despite the fancy dinners my husband gets to enjoy the only thing he truly craves is a deep, steaming bowl of freshly-made dal or rasam.So when i tried this rasam he really liked the hot and sour combo with a kick of Hing/ asafoetida which is the key ingredient generally used in our konkani dal or saru

  • 1/4 cup Toor dal
  • 5-6 Amla/Indian gooseberry
  • 3-4 Green chillies
For Tempering:
  • 1 pinch Hing/ asafoetida
  • 1/2tsp Mustard
  • 1/2 tsp Cumin/jeera
  • 2 springs of  Curry leaves
  • 1 Dry red chilly( cut into pieces)
  • 2 tsp Ghee
  • 1 tbsp Coriander leaves,chopped
Cooking Directions
  1. Wash and boil amla and green chilly in 2 cups of water.If you want spicy rasam then add some more chillies.
  2. Deseed amla and grind with chillies to coarse paste
  3. Pressure cook dal in 2 cups of water with little turmeric and oil.
  4. Remove cooked dal and blend it well with churner/kadegolu or in a blender.
  5. Now mix ground amla-chilly paste and dal together ,add 2 cups of water and boil for at least 10 minutes. This rasam should be thin ,watery consistency.
  6. Now prepare the tempering by heating ghee in a small pan,followed by mustard,jeera,red chillies,hing and curry leaves and pour this over the rasam
  7. Plain white rice is an excellent accompaniment or you can be served as a soup just before dinner or lunch ....choice is all your's :)

Monday, May 20, 2013

Tangy "Mango pickle Rasam".. JO's way

Mango madness! Spice up your summer with tangy mango i am here with one such amazing recipe that will tickle your taste buds..yes its tangy rasam using mango pickle
  • 1/2 cup Mango pickle
  • 2 tbsp Turdal
  • 1 Tomato ( chopped)
  • 1/2 tsp Turmeric powder
  • 1 tsp Rasam powder
  • 1/2 tsp Sugar
  • 1 green chilly, chopped
For grinding:
  • 1/2 cup Coconut,grated
  • 3tsp Coriander powder
  • 1tsp Jeera/cumin seeds
  • 4-5 Kashmiri red chillies
For tempering:
  • 1tsp Mustard seeds
  • 2 spring Curry leaves
  • 2 tsp coconut oil
  • 1tbsp Coriander leaves,chopped for garnishing
Cooking Directions
  1. Pressure cook Turdal,1/4 cup mango pickle,green chilly,tomato,rasam powder,few curry leaves and turmeric powder in 1 liter of water,till 20 minutes.
  2. Meanwhile grind all the masala ingredients to smooth paste and keep aside.
  3. Once the cooker is completely cooled down, open and transfer the cooked dal into a deep sauce pan or any vessel,blend it well with a hand blender or a churner .
  4. Bring it to boil,while its boiling add ground masala and the remaining 1/4 cup of mango pickle to it.
  5. Allow it to cook until the green mangoes are soft but not mushy.
  6. Add sugar and salt to taste (check salt as pickle also contains salt),stir well. Once done remove from heat.
  7. Now prepare tempering by heating oil in a pan and add mustard and curry leaves,after they splutter pour this tadka over the rasam and stir well.
  8. Garnish with coriander leaves and serve hot with steamed rice.

Friday, December 14, 2012

Pepper Rasam

Pepper Rasam

There are so many ways of making rasam or saru (konkani word),every family has their own secret ingredients some add toordal and some prepare it with ready made rasam powder and what not.But my pepper rasam is very simple and easy.I prepare this pepper garlic rasam during winter and rainy season especially when my kids are suffering from cold and cough and sometimes when my hubby demands,he simply adores soups and this pepper rasam is one of his favourite.
Prep time: 5 mins
Cook time: 10-12 mins
  • Tomato ( chopped)
  • 1 Tamarind (marble sized ball)
  • 2tsp Pepper corns (powder)
  • 5-6 Garlic cloves ( crushed)
  • 2 Dry red chillies (Whole)
  • 1 spring Curry leaves
  • 1/2tsp Mustard
  • 1/2tsp Red chilly powder
  • 2tsp Coconut oil/Ghee
  • 1/4tsp Sugar (optional)
Cooking Directions
  1. Grind tomatoes,tamarind,red chilly powder and garlic cloves to smooth paste.
  2. Now add 5 cups of water to ground tomato paste and bring to boil.
  3. Add salt and sugar and boil for 2-3 mins.
  4. Now prepare tempering by heating coconut oil or ghee in a small pan,add mustard,let it crackle ,then add red chilly pieces and curry leaves.Lastly add coarsely powdered pepper corns and switch off the gas and pour this over the rasam and our hot and tangy rasam is ready to relish!
Serve hot with rice and pappad or have it like a soup

Wednesday, August 29, 2012

Udupi brahmin saru / rasam

Recipe by Preethi baliga

I love almost all kind of south indian sambar and rasam or saru as popularly know in dakshin kannada but this udupi brahmin style saru is one of my favourite.I simply love its aroma and unique southern flavour. Some people use tomatoes instead of tamrind but i love this with tamarind which once again gives an authentic flavour and aroma of south indian rasam.
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
  • 1tbsp Fresh coconut grated
  • 5-6 Kashmiri red chillies
  • 1tsp Coriander seeds
  • 1/2tsp Cumin seeds
  • 4-5 Pepper corns
  • 8-9 Fenugreek/methi seeds
  • 1/4tsp Turmeric
  • 1/4tsp Asafoetida/ Hing
  • a pinch of Black thil( optional)
  • 1 Marble sized ball Tamarind
  • 1tsp Jaggery
  • 1/2tsp Mustard
  • 1 spring Curry leaves
  • 2 red chillies( cut into pieces)
  • Coriander leaves for garnishing
Cooking Directions
  1. Dry roast all the ingredients except jaggery ,tamarind and salt on low flame for 5-6 mins.
  2. Once it is cool down grind it to smooth paste by adding one marble sized ball of tamarind.
  3. Now add this paste to a sauce pan along with One litre of water.
  4. Now add salt and jaggery and bring to boil and switch off the gas.
  5. Take a tempering pan and add oil.Let it heat then add mustard followed by red chillies and curry leaves and temper this to saru/ rasam.
  6. Garnish with few coriander leaves.
  7. Aromatic udupi brahmin style rasam/ saru is ready to go with your hot rice.

Saturday, March 17, 2012

Tomato rasam

Rasam... the name itself make me drool..South indian's meal  is not complete without  rasam or tomato saru as we call it in our konkani .I can have my simple lunch with only rasam and papad. There are many variation for tomato saru or rasam .But this type rasam you can have it like soup too. I just love the aromatic,spicy,and tangy taste of this rasam and it is very healthy too as it contains dal water/stock.

Ingredients for the rasam:
  1. Tomato- 4-5(chopped)
  2. Tur dal-1tbsp
  3. Tamarind-1small marble sized ball
  4. jaggery-1tsp(optional)
  5. coriander leaves for garnishing
    Ingredients for the rasam powder
  1. Pepper-1/2tsp
  2. Coriander seeds-1tsp
  3. Jeera(cumin)1/2tsp
  4. Methi seeds(fenugreek)-6-7
  5. Kashmiri chilly-4
  6. Asafoetida-1/2tsp
  7. bengal dal(chana dal)-1/4tsp
  8. Curry leaves-4-5

Method of making rasam powder:-

  • Dry roast all the ingredients and make a fine powder.
Method of preparing rasam:-

  • Pressure cook lentil ,tomato,tamarind, and salt in 1 litre of water .Take 3 whistle and switch off the gas.
  • Once the pressure cooker cools down open the lid and blend the tomato and lentil with a hand blender to smooth paste.
  • Strain the soup and add about 2 cups of water and rasam powder and boil it again .Check for salt and add Jaggery .
  • Garnish with fresh coriander leaves and pour some ghee(clarified butter) before serving.

Note:- If you want you can temper the rasam with mustard and curry leaves.

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