Rasam

Rasam is a south Indian soup. In south Indian three course meal, rasam is used as second course with rice. The main ingredient is tamarind. Rasam with rice and appalam (pappadam) is the best combination!!!

Ingredients:
Lemon sized Tamarind or 2tbsp tamarind paste
1 large tomato
1/4 tsp turmeric powder
2 redchillies
2 tbsp rasam powder
1 tsp mustard seeds
4 garlic cloves crushed
4 curry leaves
salt to taste
2 tsp oil or ghee
1/4 tsp sugar
1 cup Coriander leaves

Preparation:
Soak tamarind in hot water or heat it in microwave for 4mts. If u r using tamarind paste, mix it in a cup of hot water. Chop the tomato and coriander leaves, grind them with little water. Take a sauce pan, add 2 cups of water and tomato paste. let it boil for 10 mts. Add the tamarind water , turmeric powder, salt & sugar and let it boil. Add rasam powder and boil it for 7mt.Remove from heat.
In a separate pan, pour oil or ghee and mustard seeds. After the mustard seed splutter, add redchillies, curry leaves, asofetida and garlic. Fry in slow heat. Add this seasoning to rasam.
Sprinkle coriander leaves!!!
Serve it with rice, ghee and appalam!!!!

Note: U can add tamarind water according to Ur taste but make sure it is not too tangy!!! coz u will get goose bumps. Just Kidding!!!!

Masala powder

Idli Milagai Podi

Ingredients:
1/2 cup Urad dhal
1/2 cup channa dhal
10 redchillies
1 tsp pepper
2 tsp oil
Asofoetida
salt to taste

Preparation

Heat oil in a pan, fry red chilli and asofoetida to golden color and remove from heat. Heat remaining oil, fry urad and channa dhal to golden color. A low to cool down. Grind to coarse powder.( U can grind to fine powder, ur choice)

Serve with ghee or gingely oil for Idli or dosa!!!!


Paruppu podi

Ingredients:

1 cup Toor dhal
10 redchillies
1 tbsp whole pepper
1/4 tspAsofoetida
curry leaves
Salt to taste

Preparartion:

Fry Toor dhal, red chillies, pepper and asofoetida without oil in a pan. Once it turns golden remove from heat allow to cool down. Add salt and Grind to fine paste in mixer.

Serve with rice and ghee or gingely oil!!!!


SAMBAR POWDER

Ingredients:

2 tbsp coriander seeds
10 red chillies
1/4 tsp methi seeds
1 tsp cumin seeds
1 tsp pepper
1 tsp ginger powder
1 tbsp channa dhal
1 tsp oil
Asofoetida
Curry leaves

Preparation:
Dry roast the ingredients in medium heat. Fry for 10 mts, remove from heat allow to cool. Grind the ingredients to powder consistency. store in air tight container!!!!


Rasam Powder

Rasam is one of the famous south Indian companion for rice. During the rainy days, rasam and appalam would be a great combination!!!. I heard this saying from my family, if some one makes yummy rasam then they will be a great cook!!!. To make a yummy mouth watering rasam u need to make your own rasam powder. U can make rasam powder and store it in air tight container and can be used later.


Ingredients:
Pepper (whole) 1 tbsp
Cumin or Jeera 1 tbsp
Redchillies 4 (to taste)
Toor daal 1 tsp
Channa daal 1 tsp
Coriander seeds 2tbsp
Curry leaves 4
Methi seeds 1/2 tsp

Preparation

Dry roast the above ingredients for few mts in medium heat. Don't let it burn , it will spoil the taste of rasam. After 10 mts, take it from the stove and let it cool. Grind the ingredients to powder consistency. Store it!!!
P.S: This is the basic rasam powder but there are different varieties of rasam which needs slight moderation in the ingredients. I will post the rasam recipe later.