Drumstick channa kurma and Paruppu rasam

Hello everyone

I had problem with my internet connections, couldnt blog and comment on ur blogs... from tommorow i will visit ur blogs to drop a note..(Yesterday post was a scheduled one!!!)

Lets get to business...

This recipe is from Dr. Damodaran’s cooking recipes. His recipes always have a traditional touch to any recipe. He always cooks in mud pots, which enhances the taste of the dish. This recipe was totally new to me; I would have never tried this combo in million years. It tasted too good….This goes very well with Idli, dosa and Rice...





Ingredients:
5 Drumstick (frozen, cut into 3” pieces)
½ cup Channa dal
1 onion
2 tomatoes
3 greenchillies
2 tsp redchilli powder
½ tsp turmeric
1 tsp coriander powder
2 tsp g&g paste
2 Cinnamon stick
2 cloves
2 bay leaves
1 tsp sombu
small lemon size tamarind ( Soak and extract water)
¼ cup grated coconut
2 tbsp oil
salt to taste

Preparation:
Grind grated coconut to a fine paste.
Soak channa dal for 30 mts.
Heat oil in a pan. Add whole garam masala (Cloves, bay leaves, cinnamon stick, fennel seeds). Add onion and sauté till translucent. Add g&g paste, green chilies and tomatoes. Let the tomatoes turn mushy. Add channa dal and drumstick. If u are using frozen drumstick, defrost them and add to the curry. Add red chili, coriander and turmeric powder. Sauté for 2 mts. Add 1 cup of water. Add salt and let it boil. The gravy will be thick. Once the dal is cooked (should be soft, don’t overcook), add coconut paste. Cover and let it boil. Finally add thick tamarind water. Mix well and let it boil for 1 mt. Remove from heat, garnish with coriander leaves. Serve hot!!!!



Paruppu rasam

Its one of my favorite version of rasam. If u try this rasam, u will never go back to normal rasam. Dal is the magical ingredient and it makes all the difference to the taste of the rasam.


Cook ½ cup of toor dal with 2 ½ cups of water (or more). Once the toor dal is cooked, strain the water from dal and mash the dal with mathu or masher. Grind 2 tomatoes and ¼ cup of coriander leave to coarse paste. Heat extracted dal water and paste in a pan. Add turmeric powder and salt and let it boil. Extract juice from lemon sized tamarind. Add the tamarind water to the pan. Let it boil for 5 mts. Remove from heat. Add Rasam powder, mashed Dal and adjust salt.
Heat 1 tbsp of ghee and 1 tbsp of oil in a pan for seasoning. Add mustard seeds. Once it splutters, add curry leaves, Asofoetida and 3 red chillies. Finally add mashed Garlic and sauté for 5 mts. Add the seasoning to rasam and transfer the pan to stove. Let it come to one boil. Remove from heat. Garnish with coriander. Paruppu rasam is ready!!!!