Tomato Beetroot Rasam

I love any type of Rasam...it's a lovely comfort food for me when I pair it with Rice and serve with roasted papad it's one of the simplest and no fuss meal for me . I try so many types of Rasam which I have learnt from my family and friends but there are very few of them which are my classic favourites and I have already posted them here in my blog earlier, this is the one I have lately tried and absolutely loved it.  I have altered the original recipe a bit but many thanks to Veena Mallya akka for sharing such a simple yet delectable recipe which is so easy to prepare hardly takes me 10 mins for the whole preparation and the flavors here are simply marvellous , the roasted garlic flavours imparts such a rustic flavour that you will be amazed the very first time you taste it , my boys enjoyed their meal and asked for second helping as well. Do try this I am sure your family will love this as much as we loved it . 

Ingredients 

2 medium sized Tomatoes

1 Beetroot

2 green chillies + 1 Green chilli

2 tbsp Chopped coriander leaves 

3 flakes of garlic (finely chopped)

2 Broken Red chilli 

1 tbsp ghee / Clarified Butter

salt to taste

Method

• Pressure cook the tomatoes, and beetroot along with 2 green chillies for 1 -2 whistles and keep aside.
• Retain the pressure cooked liquid and strain the tomatoes, green chillies, beetroot and grind this together to a fine paste/ puree without adding water.
• Take out the paste in a pan add in retained liquid no
  w add in coriander leaves , 1 slit green chilli , salt and allow it to bring it to a boil. 
• Prepare the tadka / Tempering by heating ghee add in garlic and Redchilli and fry till chopped garlic turn a bit nutty brown add this to the Rasam .
• Allow it to boil for good 8-10 mins until the flavours are very well infused, add little more water if needed if you need it  and you feel it is little thick 
• Serve it with Rice / Papad ...Yumm it's fab :)
• 

Pepper Rasam

Rasam is my most comfort food serve it with papad, steaming hot rice and a spicy Raw Mango pickle this becomes one of the most delicious combo ....Perfect way to say it for me it's heaven in a bite :D.... I love the aroma of peppercorns and this piping hot rasam is perfect one especially when I am down with cold :) Do try this tasty Rasam it will be a perfect treat for your taste buds!

Ingredients 

1 tsp Peppercorn

1 tsp Jeera

1/4 tsp Methi 

1/4 cup Toordal 

2 Tomatoes

1/4 tsp haldi 

1 tbsp ghee + 2 tsp oil

1/4 tsp mustard seeds

4-5 crushed garlic with skin 

2 tbsp onion finely chopped

2 broken red chilli 

2 gren chilli (slit)

2 tbsp tamarind 

1 sprig of curry leaves

2 tbsp chopped coriander leaves 

salt to taste 

Method

• Pressure cook toordal with 2 chopped tomatoes , haldi, 2 tsp oil , add water and pressure cook till done. Now mash it properly and keep aside.
• In pan add a little ghee add in peppercorns, Jeera, methi fry well now grind to a fine powder and keep aside.
• Boil tamarind in water and mash it well strain and keep aside.
• In pan add oil + ghee when it gets hot add mustard seeds, crushed garlic (with skin) add in chopped onion fry well now add in red chillies, green chillies fry well now add in curry leaves and cooked toordal paste , 2 tbsp of ground powder, tamarind water, salt to taste .
• Boil well now add in coriander leaves and serve with Steaming hot Rice and papad ...YUM !

Mamidikaya Pappu ( Raw Mango Dal)

Dals  are so good and so high in protien, it's staple food of Indians especially southern part of India where our main meals include Rice and dal , main lentils that we use here is Toor dal / Masoor dal / Moong dal . It's my fav soul food too and I tend to bring in so many variations and I always blog the one which tastes amazing and is the true winner. This is one such recipe shared my by friend Sandhya Puranik Andhra style Mango dal....Oh it's so good the Raw Mango just compliments the dal so beautifully loved it :)....whole pot of dal was completed in no time...,,,this is sure to be in my to do list every time I get hold  of raw mangoes .....What more can I say about this Yummy dal can also request my readers to try this and relish it with your rice :)

Ingredients

1 Raw Mango (cut into cubes)

1 cup Toor dal

1/2 tsp Haldi Powder

1 onion (finely chopped)

3-4 Green chillies (slit)

For tadka /Tempering  

1/2 tsp Jeera /Cumin seeds

1/2 tsp mustard seeds

1 sprig of curry leaves 

1 tsp Red chilli powder

2-3 Red chillies (broken)

4-5 garlic flakes (crushed)

salt to taste 

1 tbsp oil + 1tbsp ghee for tadka

Method

• Chop Raw Mango pieces. Pressure cook toor dal mash it well. Then add in mango pieces, haldi powder , chopped onion, slit green chillies and again pressure cook for 1 whistle .Keep it aside.
• Add salt and bring it to a boil.

For tadka :

• In a pan add in oil and ghee when it melts and is sizzling hot add in cumin seeds,  mustard seeds, crushed garlic and fry well till gralic becomes slightly brown . Now add in red chilli powder, fry for 1-2 mins then add in curry leaves and add in to the dal .
• Cook again for 2-3 mins. Serve hot with Rice and papad......actually I can even relish it just like that :) 

Mixed Dal Tadka

 I love dal , rasam recipes and always try a lot of variations , and this is one recipe which I tried and loved it and what's great was it was a no onion no garlic recipe ...it was so good to taste that I had to blog it :D ...This recipe is adapted from Manjula's kitchen . Do try this dal with mixed lentils very healthy and a perfect accompaniment for your Rice or even Parathas !

Ingredients

1/4 cup split black urad dal (with skin)

1/4 cup Moong dal

1/4 cup Masoor dal / Pink lentils

1/4 cup Toor dal

1/2 tsp haldi

1 & 1/2  tbsp finely grated ginger

1/2 tsp garam masala

1/2 tsp Amchur powder

salt to taste

For Tadka /Tempering /Seasoning

2 tbsp ghee

1/2 tsp cumin seeds

1/2 tsp hing powder /Asafoetida

3 Red chillies

1 tsp Red chilli powder

1 tbsp finely chopped Coriander leaves

Method

• Mix all the dals in pressure cooker and keep it saoked for 30 mins and then add ginger, haldi and pressure cook it till done and all dals are cooked well.
• Let's prepare seasoning : In pan add ghee when it melts add in the cumin seeds , broken red chillies when it starts spluttering add in hing, Red chilli powder, Coriander leaves and pour this on dal .
• Let it come to a boil now add in garam masala , amchur powder . Simmer and bring to a boil for 5 - 10 mins add in salt. Serve with Rice , papad , Pickle ....Yum simply satisfying and a very lovely meal !

Beetroot Tambali

Beetroot is one of my hubby's fav of the vegs apart from using it in sambar of make a simple stir fry I haven't really tried this in any dish on it's own ...this is one of the recipes contributed by Suresh Kabadkar ji in a food group and reading the recipe I was sure to give it a try ...So tried it loved it so much that hubby wanted me to prepare this again with Rice simply enjoyed it and loved it too :) ....So gorgeous so good and it's a cold curry which is ground and served just like that ...without much delay here is the recipe :) ...Have done a small change here and used coconut oil to drizzle at the end !

Ingredients 

1 med sized beetroot ( cut into cubes)

1 med sized onion (finely chopped) (reserve a small portion may be a quarter of it to be ground )

1-2 small clove of garlic or 1 big clove (don't use more)

1 cup coconut

3 Roasted Kashmiri Red chilli 

1/2 cup of well beaten yogurt 

salt to taste 

1 tsp of coconut oil to drizzle (opt)

Method

• Boil Beetroot cubes till soft and tender then drain the water and put the cubes in mixer grinder.
• I might have used approx 1 cup of beetroot cubes here.
• Then add in coconut, red chillies, small piece may be quarter of med onion (not more than this else it would over power the whole dish , garlic then grind to a fine paste.
• Take this paste out in a serving bowl add in well beaten yogurt , salt and mix in chopped onion, Drizzle with coconut oil (opt).  Note : There is no heating required in this type of curry.
• Serve with Rice it's awesome and you will surely say WOW ! with the first bite :D

Lemon Rasam

Lemon Rasam  ....name sounds tangy and yumm right ....it is one of super easy and fab recipe which I learnt from Anu Nayak mayi she is such a sweet lady and love all the traditional recipes she shares with us and this is one of them which I simply loved ...love the simplicity of this recipe and Yet so tasty to go with Rice .....Awesome !....I have done slight change in the recipe So here goes the recipe for that :)

Ingredients

1/2 cup coconut

3-4 Green chillies (according to your spice level)

Juice of  1 full Lemon

1/4 tsp Jaggery

1/4 tsp oil 

salt to taste

1/4 cup water

For Tadka /Tempering

1/4 tsp mustard seeds

1 sprig of curry leaves

1 tbsp finely chopped coriander leaves 

1 red chilli (broken)

1/4 tsp ghee

Method

• Take non stick pan add in little oil add in the green chillies and roast it well. Then grind this roasted chilles with coconut to a fine paste add juice of one lemon , Jaggery and salt to taste.
• Add in water and mix to the consistency needed.
• For tadka : In pan add ghee add in mustard seeds when it starts popping add in Red chillies , curry leaves, coriander leaves and fry well .
• Add this to Rasam and relish with Rice and papad....it was delicious !!
• Note : There is no heating for this Rasam !

Iyengar style Jeera Pepper Rasam

The other day when I was speaking to my mom she shared one of the most lovely recipe ...this Rasam I love the combo of Jeera and Pepper they when combined in any recipe gives such a beautiful taste ....Yumm.....I was very keen to prepare this and it was delicious simply enjoyed it with Rice and papad was such a comforting meal ...Try this you will def love the taste !!

Ingredients 

1/4 cup Toor dal (boiled and Mashed)

1/4 tsp haldi / turmeric Powder 

1 tsp ghee + 1 tsp oil 

Spices for Rosting in ghee

1+ 1/2 tbsp Peppercorn 

1/4 tsp Jeera

1 tbsp Urad dal 

1 tbsp Yellow Moong dal

2 sprigs of curry leaves 

1/4 tsp Hing

2 tbsp desiccated coconut

3 tbsp coconut mik 

1/2 tsp Lemon juice (opt)

2 green chilli (sliced )

1 tbsp coriander leaves 

salt to taste

Method 

• Pressure cook toordal  with haldi till cooked (probably it will take 2 whistles). Then mash it well . 
• Add green chillies and coriander leaves , salt to taste and bring to a boil.
• Take a small non stick pan add ghee when it melts add in Peppercorn , Jeera, moong dal, Urad dal and roast on the low flame till very nice aroma and dal turns slight golden then add in curry leaves and continue frying for 2 mins. Add hing powder , desi coconut and fry well for a min. Then switch off the gas and allow it to cool and grind to a fine paste.
• Grind 2 tbsp coconut to a fine paste and keep it aside.
• In boiled dal add Jeera pepper paste and coconut milk , coriander leaves and bring to a boil .
• Your Rasam is Ready . Lastly give a good squirt of lemon Juice (Opt) ( I didn't )
• Serve it piping hot or relish just like that you will def love the flavour here tastes soo yumm with rice and papad !
• Note : you can add in fried curry leaves if you want ...I have added a few just to hype the taste :) (but it isn't there in the original recipe ) (opt)

Veg dal

Kids they love anything to do with chocolate, cookies ....but when it come to vegs it's so difficult to make them have something nutritious but I am lucky in that matter that when I do Sambar I add loads of vegs  both my sons have it without complaining ...so this was one of the recipes which I was keen to try adding vegs to dal it was lovely and my sons loved it .  Thanks to Pratibha Rao akka for sharing such a lovely recipe :) Do try this I am sure you will absolutely love this ...have tried it so many times now and it's become my family fav now :)

Ingredients

1/2 cup Toor dal

1/2 cup Moong dal

1 cup Mixed boiled vegs of your choice ( I have used carrots , Cauliflower, potato) 

1/2 tsp Jeera

1 tbsp ginger garlic green chilli paste 

2 med sized onion (finely chopped)

1 Big tomato (finely chopped)

1/4 tsp Haldi / Turmeric powder while boiling dal + 1/4 tsp for masala

1 tsp Red Chilli powder

1/2 tsp Garam Masala powder

1/4 tsp Amchur powder

2 tbsp coriander leaves (finely chopped)

2 tbsp oil + 1 tsp ghee

salt to taste

Method

• Pressure cook Toor and Moong dal add 1/4 tsp haldi and cook till done.
• Mash it well add salt and bring it to boil. Keep aside.
• Take a non stick pan add oil  and ghee when hot add Jeera when it sizzles add ginger garlic green chilli paste. fry for few mins. Then add chopped onion and fry till it turns golden brown.
• Add tomato and fry till it leaves out oil . Add haldi, red chilli powder, garam masala  fry well . Add little water and bring to a boil this way the powders won't burn and it will leave out oil perfectly.
• Add boiled vegs of your choice  ( I have used carrots, cauliflower). stir for a mins till all the masalas and flavours are well incorporated , sprinkle Amchur powder and mix well . 
• Add in the mashed dal and mix well. Now add water to the consistency required. Add in salt to taste and simmer and boil . 
• Garnish with coriander leaves . Done !!
  

Boondi Ki Kadi

Yes You read it right ....Boondi in Kadi tastes Fabulous...if your in a rush and can't do pakoda for your kadi ..try this way it was very tasty,  lovely and surely is going to be your fav too :)  And what's more it's a no onion no garlic recipe so  you can do on your fasting days too :)

Ingredients

1/2 cup boondi (Store brought one)

1 and 1/2 cup yogurt ( well beaten)

2 heaped tbsp Gramflour / Besan

1/2 tsp red chilli powder

1/2 tsp Haldi / Turmeric powder

generous pinch of hing / asefoetida

salt to taste

coriander leaves for garnishing

1/4 Methi seeds

1/2 tsp Jeera / Cumin seeds

1 tbsp Ghee + 1 tbsp oil

For making a coarse paste 

1' ginger

2 green chillies

1 tbsp coriander leaves

1 and 1/2 cup water

Method

• In Grinder grind green chillies, coriander leaves and green chllies to a coarse paste and keep aside.
• Take Yogurt in a mixing bowl add Gramflour whisk well. Now add the paste and mix well with the help of whisker . Then add 1 and 1/2 cup of water
• In pan add ghee + oil when hot add methi and Jeera when it sizzles add generous pinch of hing fry then add red chilli powder, Haldi fry well for a min add the whisked yogurt mix an keep stirring in regular intervals and allow it to come to a boil. You will notice it will get thick . Simmer and keep for 4-5 mins .
• Add salt to taste and Boondi and mix well .simmer for 2 mins. Switch off the gas and Garnish with finely chopped Coriander leaves ...... your tasty kadi is done ready to serve. So yumm and lovely enjoyed it with Rice /Chapathi ...Do try this and don't forget to leave in your feedback :)

Malabar Style Sambar

My hubby absolutely love sambar and Usually I Prepare the way my mom prepares which is with freshly ground sambar powder but this was one of the recipe which I was drawn too ...lovely and too good !...Thanks to Archana Vinay for sharing such a lovely recipe :)

Ingredients

1 cup Toor dal

1/2 tsp haldi

1 Drumstick cut just scrape of the skin and Boil it and keep aside

1 cup of Mixed Vegs ( Carrot, Cauliflower, Beans)

1 Handful of peeled Shallots / 2 roughly cubed onion

For Sambar Masala

2 tbsp coconut oil

3 tbsp Coconut 

2 tsp Coriander seeds

1 tsp Urad dal

4 Red chillies ( Have used mix of Bedagi here gives a lovely colour )

1/4 tsp methi seeds

4 Shallots (Sambar onion ) / 1 med sized onion (sliced)

2 Garlic flakes

1 sprig of curry leaves

 generous pinch of Hing powder

2 tsp Sambar Powder ( I have Used Shakthi Brand )

Small piece of Jaggary 

1/2 tsp Jeera

1 Lemon sized tamarind ( presoak in 1 cup water Bring it to a boil and Keep aside)

salt to taste

Tadka

1/2 tsp Mustard seeds

Method

• Pressure cook Toor dal  with haldi and keep aside. Mash it well add salt and bring to a boil .
• In Pan add Coconut oil and roast coriander seeds, coconut, urad dal , methi, shallots, onion , garlic , curry leaves and fry well till coconut turns golden brown make sure you don't burn the masala here and do it on a simmer flame . Now add hing powder, sambar powder and  mix well and fry for a min. Switch off the gas now add 1/2 spoon Jeera and grind well to a smooth paste.
• Add the cooked vegs, Drumstick, Shallots/roughly cubed onion tamarind water , Jaggary  and add this paste and mix and bring to a boil .
• Add salt to taste. Now Lets prepare for the tadka  add  coconut oil when its hot add rai, curry leaves and hing and drop in to the sambar and boil.
• Delicious and simply satisfying meal with rice and papad :) ..Do try this amazing recipe and leave in your feedback !

Udupi Style Rasam

Rasam , Rice Papad such a heavenly and satisfying combo there is nothing more comforting then this combo ....this is one perfect recipe that was shared by my friend Nandini Pai ...thanks so much for sharing such a fab recipe simply superb taste and loved it :)

Ingredients 

1/2 cup Toor Dal

2-3 tomato 

2 green chillies

salt to taste 

small goose berry size Tamarind

small piece of Jaggery 

1/2 tsp haldi 

2 -3 tbsp coconut

3 tbsp chopped coriander leaves

Ingredients for Udupi Rasam Powder

2-3 Red chilli ( I used Bedagi / Kashmiri Red Chilli )

2 tsp Urad dal

3 tsp coriander seeds

1 tsp cumin seeds

1/4 tsp methi seeds

1/2 tsp mustard seeds

oil a little

For tempering 

1 tsp Ghee

1 tsp Mustard seeds

1/2 tsp cumin seeds

Asafoetida (hing) - 2 pinches 

1 sprig of curry leaves 

1 tbsp oil

Method

• To make Rasam powder

• In pan add a little oil fry urad dal when it changes colour to light brown add coriander seeds, mustard seeds, methi and cumin seeds, Red chillies and fry well till nice aroma then lastly add coconut and fry for a min and switch off the flame.

• Add water and grind to a fine paste. 
• Soak tamarind in hot water and transfer in a pot and bring it to a boil and cool and mash the pulp well with a help of spoon add Jaggery , hing and mix and keep aside.
• Wash toor dal and pressure cook along with 2 chopped tomato, 2 green chillies and haldi  and cook for 1-2 whistles 
• Then add tamarind water to the cooked dal, add bring it to a boil then add the Rasam paste, salt to taste . Simmer and allow it to boil for 10 mins . Add coriander leaves .
• In pan add ghee (don't omit it) add mustard seeds, hing , Jeera and when it splutters add curry leaves. 
• It's simply yummy and heavenly ....too good you will simply love this !!!

Madras Rasam

This recipe was shared by my friend Shamala bhat akka .....try this Rasam its v flavourful and one of the best rasams in taste...simply superb in taste so I thought I ll blog this for mine and my readers reference:)

Ingredients

2 Big Tomato

6 tbsp Toor dal

2 tbsp coriander seeds

1/4 tsp Jeera (Cumin seeds)

1/4 tsp Methi (fenugreek Seeds)

1/4 tsp Black Pepper

1/4 tsp mustard seeds +1/2 tsp for tadka

3 Fried Red chillies ( bydagi)

small piece of Jaggary

small piece of tamarind 

1 sprig of curry leaves

3 tbsp coconut grated /desiccated coconut

1/4 tsp haldi

1 1/2 cups water

Asefotida a generous pinch

Method

• Pressure cook dal with tomato (whole) and haldi for 2 whistles and keep aside. Now mash this well and keep aside.
• Heat oil in a pan, add coriander seeds, Jeera, Methi, black pepper, mustard seeds, red chilli and fry on low flame till lovely aroma and grind it along with jaggary and tamatind to fine paste. 
• Now add this paste to the mashed toordal, add coconut and curry leaves and bring to a boil. Add salt and water bring to the consistency desired.
• For the tempering heat 1 tbsp oil in a pan  add mustard seeds when it splutters add curry leaves,hing and drop in the Rasam. Serve piping hot with Rice and papad ...its simply heavenly !!!!

Saravana Bhavan style Sambar

Thanks to my friend Asha Radhakrishna Shenoy whose post inspired me to cook this .... I was Drawn to the recipe simply cause of fact that Saravana bhavan is one of my fav restaurants as well . when i tried this I absolutely fell in love with the sambar ,so yummy the taste was exactly like the one we get in the hotels ...Here goes the recipe for that :) 

Original recipe source is from http://spicingyourlife.blogspot.co.uk

Ingredients 

2 cups of mixed Vegetable (I have used carrot, beans, cauliflower)

To be ground to paste

2 tbsp Roasted gram/ Daria dal/ Fried gram

1 big Tomato

2 big tbsp coconut 

3 tbsp Sambar Masala (I always use Shakti Brand )

1/4 tsp Hing /asafoetida  

For Sambar

1 cup Toor dal

1/4 tsp haldi

2 onions cubed 

1 tomato chopped 

2 tbsp tamarind paste or 1 tbsp tamarind 

2 tbsp finely chopped coriander leaves  

salt to taste

For Tempering 

1/4 tsp Mustard seeds

2-3 red chillies 

1/2 tsp cumin seeds

2 med sized Onion ( cut into small cubes) / small sambar onion (6 -8 Peeled) 

2 tbsp coriander leaves

1 sprig of curry leaves

Method

• Wash the toordal and put haldi and pressure cook it till soft and gets mashed well . Cool and Mash well and keep aside.
• Par boil all the vegetables and keep aside.
• Grind roasted gram, 1 tomato (roughly chopped), sambar powder, hing , coconut to a smooth paste and keep aside.
• Now add the boiled vegetables, 2 cubed onion and 1 roughly chopped tomato to the cooked dal, put the tamarind paste and bring to a boil till the onion and tomato gets cooked.
• Add ground paste to the dal and cook for 2-3 mins on a low heat and keep stirring in regular intervals .
• Heat oil in another pan add mustard seeds, cumin seeds, urad dal , red chillies and stir till the mustard seeds pop up . Now add onion (2 cubed ), coriander leaves, curry leaves and fry well and add over the dal. stir well
• Cook for 3 - 4 mins till the masala gets mixed well and get well infused .
• Serve with Idli / steaming hot rice and papad.....heavenly !