Ash gourd Curd Curry

Ash gourd Curd Curry

Ash gourd comprises of 96% water and is very low in calories and fat. It is rich in fibre and it helps in improving digestion. This ash gourd curd curry is easy to make and tastes delicious. Serve it hot with rice.   

What you need:

• 2 cups ash gourd (chopped into cubes)
• 1/2 cup chana dal
• 1/2 cup beaten curd 
• 2 green chillies 
• 1/2 cup coconut 
• 1/2 tsp rice
• 1/4 tsp fenugreek seeds 
• Salt to taste

For tempering:

• 1 tsp oil
• 1/2 tsp mustard leaves 
• 6-7 curry leaves 
• 1 pinch asafoetida 

Method:

1. Cook the ash gourd pieces in 2 cups of water. Cook the chana dal in a cooker till soft.
2. Roast the fenugreek seeds and grind with green chilies, coconut and rice.
3. Mix vegetable, dal and masala. Boil well. Check the salt. Switch off fire. Add the beaten curd.
4. Prepare the tempering and pour it on the curry. 
5. Serve hot with rice. 

Green Gram Rasam

Green Gram Rasam

Sprouted green grams are rich in potassium, magnesium and fibre and are packed with healthy nutrients. They also contain healthy antioxidants. This green gram rasam is comforting and can be served with rice or rotis. 

What you need:

• 1/2 cup sprouted green gram
• 1 tomato (medium in size)
• 2 tsp rasam powder 
• 1/2 cup coconut 
• Salt to taste 

For tempering:

• 2 tsp oil
• 1 tsp mustard 
• Few curry leaves 
• Pinch of asafoetida 

Method:

1. Grind the coconut and rasam powder to form a fine paste.
2. Chop the tomato and cook in the cooker along with green gram for 2 whistles. Once it cools, mash it and keep it aside. 
3. Heat oil in a pan. Add mustard, curry leaves and asafoetida. Add in the masala paste and mashed vegetable. Add little water if necessary. Check the salt and boil well.
4. Serve hot with rice. 

Drumstick Leaves Rasam

Drumstick Leaves Rasam

This drumstick leaves rasam is easy, quick and lip-smacking.  Drumstick leaves are rich in vitamin A and vitamin B1. They help in protecting and nourishing skin and hair. They make bones healthier and reduce blood pressure. 

What you need:

• 1 cup drumstick (moringa) leaves 
• 1/2 cup tuvar dal
• 1/4 tsp turmeric powder 
• 1/2 tsp mustard 
• 1/2 tsp jeera
• 2 green chillies 
• 1 onion (big, finely chopped)
• 1/2 tsp pepper powder 
• 1 tbsp oil
• Few curry leaves 
• 1 pinch asafoetida 
• 1 tsp lime juice
• Salt to taste

Method:

1. Wash and cook the dal in a cooker for 3 whistles. Wash and chop the drumstick leaves and keep them aside.
2. Heat oil in a pan. Add mustard and jeera. When it splutters, add curry leaves and asafoetida. Add onion, chopped green chillies and the drumstick leaves. Fry for 2-3 minutes. 
3. Add the cooked dal, turmeric powder, pepper powder, salt and lime juice. Mix it well and boil till it thickens. 
4. Serve hot with chapati or rice. 

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Tomato Rasam

Tomato Rasam 

Tomato rasam served hot with rice makes a comfortable meal during rainy days. It can also be served plain with toasted bread. This rasam is very good for digestion. 

What you need:

• 3 tomatoes (large)
• 2 green chillies 
• 2 tsp rasam powder
• 3 tbsp coconut to extract half cup coconut milk 
• 1 tsp lime juice
• 1 tbsp oil for tempering 
• 1/2 tsp mustard 
• 1 tsp jeera
• Few curry leaves 
• Salt to taste

Method:

1. Cut the tomatoes in large pieces. Break the chillies into two. Heat 2 cups of water and cook the tomatoes and green chillies until they are soft. Remove the tomato pieces, discard the skin and let it cool. Keep the water in which tomatoes are boiled. 
2. Grind the tomatoes and cooked chillies in a blender. 
3. Grind the coconut in warm water and extract thick coconut milk.
4. Heat oil in a pan, add mustard, jeera and curry leaves. Add in the tomato chilli paste. Fry for a while. Add the rasam powder and coconut milk. Mix well. Add salt and lime juice. 
5. If you want a thinner rasam add the remaining water and boil well. 
6. Serve hot with rice. It can also be consumed as an appetiser. 

Beetroot Rasam

Beetroot Rasam

Beetroot Rasam

This beetroot rasam is tangy, spicy, colourful and super tasty. Beetroot helps lower blood pressure and improves exercise stamina.This rasam can be savoured along with rice. 

What you need:

• 1 beetroot (small)
• 1/2 tsp lime juice
• 1/4 tsp jaggery
• 1 tsp rasam powder
• 2 green chillies (small, finely chopped)
• 1 tsp oil
• 5 curry leaves 
• 1 tsp mustard 
• Salt to taste 

Method:

1. Peel the beetroot and chop it into medium pieces and cook till tender in a cooker. Grind it into a purée. 
2. Heat oil and add the seasoning, mustard, curry leaves, green chillies. Add in the beetroot purée. Add enough water, lime juice, rasam powder and jaggery and salt to taste. Mix and boil well. 
3. Serve hot with rice. 

You may also like to try : Vegetable Pulao , Paneer Samosa , Jeera Pepper Rasam

Jeera Pepper Rasam

Jeera Pepper Rasam 

Jeera Pepper Rasam 

This jeera pepper rasam is perfect for winter season as it gives you a sense of comfort. It is usually taken as detox medicine or for cold and cough. The recipe below is very simple and doesn’t not take more than 20 minutes for its preparation. It can be eaten along with rice or savoured after a meal. 

What you need:

• 3 tsp tuvar dal
• 1 tsp pepper powder
• 1 tsp jeera powder 
• 3 crushed garlic cloves
• 1/4 tsp turmeric powder
• 1 tomato (large)
• 1 tsp oil
• 1/2 tsp jeera
• 2 tbsp coriander leaves 
• Salt to taste

Method:

1. Wash the dal. Chop the tomato. Cook the dal and chopped tomato in 2 cups of water along with salt and turmeric powder in a cooker.
2. Mash the cooked ingredients. Add pepper, jeera powder and crushed garlic cloves. Boil well. 
3. Check the taste and add more salt or water if necessary. Season with whole jeera.
4. Garnish with coriander leaves. Serve hot. 

Beetroot Sambar

Beetroot Sambar

Beetroot Sambhar

Beetroot sambar is a very tangy and spicy sambar, having a very strong colour and filled with the goodness of beetroot. This sambar can be served hot with rice or roti. Good source of iron.

What you need: 

• 2 beetroots (chopped into small cubes)                                 
•  ¾ cup toor dal

       
For Masala: 

• 1/2 tbsp rice   
• 1/2 tbsp coriander
• 1/4 tsp turmeric powder           
• 4 tbsp grated coconut      
• 2 red chillies
• little tamarind

Method:

1. Pressure Cook dal with cut beetroots and curry leaves.
2. Masala: Heat little oil, fry rice, coriander seeds and chillies. 
3. When the rice turns whitish add coconut. Turn off the heat. Grind coarsely with tamarind.
4. When cooker is cooled down, add the masala, jaggery, salt. Add water to get the sambar consistency of your desire. Boil on a medium heat for 5-6 minutes. Turn off the heat. 
5. Season with hing and broken chilli. 
6. Serve hot with rice or roti. 

Bhindi/Ladyfingers Sambhar

 

This sambhar is just perfect for an afternoon meal on a rainy day. Made with easily available ingredients, this dish is delicious and easy to prepare!

What you need:

• 12 ladyfingers (chopped to 1 & 1/2 inches pieces)

• 1 tsp urad dal

• 3 red long chillies 

• 1/2 cup coconut 

• 1 tsp tamarind paste

• 1 tsp jaggery

• Salt to taste

For seasoning:

• 1 tbsp oil

• 1/2 tsp mustard

• Few curry leaves 

Method:

• Heat 1/2 tsp oil in a pan. Fry the urad dal and red chillies till they give out an aroma. Grind finely along with coconut to form a fine paste. 

• Meanwhile in 2 cups of water, add the chopped ladyfingers, tamarind paste, jaggery and salt. Cook the vegetables until it turns soft.

• Take a pan and heat the remaining oil. Add mustard and curry leaves. Add the masala paste. Stir for 2-3 minutes. Pour it over the cooked vegetable mixture. Check the salt. Mix well.

• Serve hot with rice and pickle. 

Tomato Rasam

 

This rasam recipe is simple, easy and quick to make at home. Rasam is commonly served with plain rice and a vegetable side dish. It can also be served as an appetiser. Try the recipe below!!

What you need:

• 2 tomatoes (medium sized)

• 2 green chillies (finely chopped)

• 2 tsp rasam powder 

• 1 tsp jaggery

For tempering:

• 2 tsp oil

• 1 tsp mustard 

• few curry leaves 

• 1 tbsp coriander leaves 

Method:

• Wash the tomatoes. Cut into 4 pieces and put them in the mixer jar and run the mixer just for 30 seconds. Remove.

• Heat oil in a small pan. When it’s hot, add the mustard, curry leaves and green chillies. Fry. Add the tomato paste. Fry the tomatoes for 10 minutes on low flame by adding rasam powder. Add 2 cups of water. Check the salt and add jaggery. 

• Garnish with coriander leaves and serve hot with rice. 

Golden Sambar

We need:

• Quarter kg pumpkin 

• Pinch of turmeric powder

• 1 tsp sambar powder

For seasoning:

• 1 tsp oil

• Mustard seeds

• 1 broken chilli

• Little hing

• Curry leaves

Method:

1. Wash the pumpkin, peel and cut in to pieces.

1. Boil in cooker till 3 whistles or for 5 minutes with turmeric.

1. Once the cooker is cooled, mash the pumpkin well with a ladle. Keep aside.

1. Heat the oil in thick bottomed vessel, when hot add mustard, hing, chilli and curry leaves.

1. Now add mashed pumpkin. Add water and adjust the consistency. Add salt and sambar powder.

1. Check the taste. Serve with rice. 

1. To accompany with chapathi/poori make it thick (adding less water).

Drumstick Flowers Sambar (Nugge Hu)

Drumstick Flowers Sambar (Nugge Hu)

Drumstick tree itself is a nutritional powerhouse. Drumstick or Moringa flowers are said to aid weight loss because they reduce water retention and bloating due to the powerful diuretic in them. These also protect against tissue damage.

You need

250 gm Mangalore cucumber (peeled and cut into cubes)

2 handful or more drumstick flowers/buds

1 cup tur dal

1  tbsp bafat powder

1 big tomato chopped fine/pureed

1 sprig curry leaves chopped fine

Salt to taste

1 tbsp oil

1 pinch hing or crushed five flakes of garlic

·     Pluck the flowers and buds off stems, wash, drain and keep aside.

·     Wash the tur dal and cook it in cooker for 5 minutes after the whistle, mash it and keep it ready.

·     Heat a nonstick or thick bottomed pan, add oil.

·     When oil is hot add curry leaves, fry for a minute.

·      Add onions and fry two minutes, add tomato, make the heat high for 2-3 minutes.

·     add drained flowers, cut cucumber pieces, mix well and close the lid and cook till both are cooked.

·     When the flowers and cucumber pieces are almost cooked, Add salt and bafat powder, cooked dal and mix well.

·     Add a cup or more water to make it to corry consistency, check the taste. Add salt and bafat powder as per your taste.

·     Lower the heat, close the lid and cook for 4-5 minutes.

·     Put off the stove, and serve with rice.

Tips

If you want the sambar to be more tangy add a tsp of tamarind extract.

To quicken the cooking, you can season and boil the cucumber and flowers in a small cooker till one whistle. Then continue with the above steps.

Instead of bafat powder, any sambar powder can be added.

 You may also like to try

 sweet corn on the cob
Vanilla Custard 
 one pot meal Methi Pulao or Carrot Rice
 Paneer / Baby Corn Masala
KOKUM/ BINDA/ PUNARPULI RASAM great to health
Home made twistato
Vanilla Custard
KOKUM/ BINDA/ PUNARPULI RASAM
 KOKUM/ BINDA/ PUNARPULI JUICE  
Peanut/groundnut special
Ragi balls in micro wave
Bafat powder - spice mix
Jackfruit dosa

BHENDI SAMBAR / OKRA

BHENDI SAMBAR / OKRA

You Need

Bhendi – ½ kg

Sambar powder – 2  tsp

Tamrind extract – 2 tbsp

Tomato – 1 big chopped fine

Tur dal – ½ cup

Coriander leaves – 1 tsp chopped (optional)

For seasoning

Chopped onion – 1 small

Mustard – 1 pinch

 curry leaves – 1 twig

tomato -1 finely chopped

oil –2 tsp

,

·      Wash the bhendi well, drain water and keep aside

·      Cook the dal in two cups of water.

·      Heat a thick bottomed pan, add oil, mustard, curry leaves one by one. Finally add onion and fry till translucent (don’t brown them).

·      Add chopped tomato and cook till mushy. You may add a tsp of water in case tomato starts burning.

·      Add hing and sambar powder, mix well and add bhendi and tamrind extract.

·      Cook the bhendis adding little water if necessary.

·      When the bhendis are almost cooked, add cooked dal and salt,

·      Check the taste and adjust the thickness of the curry, leave the lid ajar and cook for 4-5 minutes, turn off heat and chopped coriander leaves.

·      Serve with rice or chaptathi for a delicious meal.

KOKUM/ BINDA/ PUNARPULI RASAM great to health

KOKUM/ BINDA/ PUNARPULI RASAM great to health

Kokum rasam (or soup if you prefer it that way) can be had before meals. Warm kokum rasam is really tasty to sip. It is said that Kokum aids weight loss, relieves indigestion, constipation, acidity and flatulence. This rasam goes well when we serve chicken/mutton etc.

Kokum juice is very popular in South India all through the year especially during summer. As tempting as it looks, it cools the body. It helps in preventing dehydration and sunstroke in hot summer. In South India many herbal stores (granthike shops) sell dried skins of kokum. Please see  KOKUM/ BINDA/ PUNARPULI JUICE  for pictures.

You Need

6-8 pieces of dried kokum skins

Red chilly powder – 1/4 tsp

Onion – 1 small, sliced

Garlic – 3 crushed

Red chilly -1 broken into pieces

Curry leaves

Oil – 1 tsp

Jiggery – ½ tsp (optional)

2 glasses of water

Sugar as per your taste

Salt – a pinch (black salt tastes better

¼ tsp cardamom powder (optional)

1.    Wash the dried skins of kokum and soak in water for a minimum of half an hour or more in half a glass of water.

2.    Squeeze out the juice out of soaked skins changing the water twice. Sieve the squeezed juice to get rid of small pieces of skin. Keep aside.

3.    Heat the oil in a nonstick pan, when hot, add crushed garlic, leave for two minutes stirring once or twice, add curry leaves.

4.    Add the onions, fry for 2-3 minutes, till they are translucent, but not browned. Add broken red chilly. Give a stir.

5.    Now add the squeezed out Kokum water (step 2), add salt and chilly powder. let the rasam boil, check the taste, add jiggery if you like.

6.    Leave the lid ajar and boil for 3 minutes in slow fire. Turn off heat.

Tip:

·        You can soak the skins and squeeze out the juice whenever you are free. Store the juice in a clean glass jar in the refrigerator.

·        You can cook more rasam doubling the quantity of ingredients given above. Transfer the excess rasam to another vessel immediately after cooking, cool it and refrigerate.

If you have dried kokum skins, you may also like to try this thirst quencher  KOKUM/ BINDA/ PUNARPULI JUICE