Raw Mango Rasam | Maavinkay Saaru

Raw mango rasam with step by step photos.A typical south Indian meal always comprises of a rasam variety and it is my comfort food too. I am always happy to eat a simple meal of rice with a vegetable fry and rasam and would not complain about the other missing varietes as in a typical south Indian thali.My most favorite rasam varieties are Karnataka style Bele Saaru, Holige Saaru and Tomato Rasam but there are few other varieties like mint rasam,pacchi pulusu, pepper rasam, mango rasam, tomato dal rasam which I thoroughly enjoy too.

Preparing a good rasam is again an art, not everyone can prepare a well balanced rasam which makes a lip smacking meal when mixed with hot rice and paired with fryums.I do not like very thin rasam which is flavorless, the rasam should be of right consistency and even though it is thin it should not lack the flavors and should be perfectly balanced in taste.My FIL is a big fan of my rasam varieties, he always get excited the moment he sees a rasam on our lunch table.A simple rasam rice is always a comfort meal for south Indians like how a dal chawal is a comfort food for north Indians.

Check out other rasam varieties in my blog - 

• Dill leaves flavored Rasam | Sapsige Soppu Saaru
• Drumstick Rasam | Mulakkadala Rasam
• Holige Saaru | Special Toor dal Rasam
• Lemon Rasam
• Mint(Pudina) Rasam
• Miriyala Chaaru | Pepper Rasam
• Pacchi Pulusu | Raw Onion - Tamarind Rasam
• Pineapple Rasam
• Senagala Kattu/Chickpeas Rasam
• Tomato Rasam
• Tomato Dal Rasam | Pappu Chaaru

Here is how to make raw mango rasam recipe with step by step photos.

Raw Mango Rasam Recipe:

Serves 2 | Author: Prathibha

Prep time: 5 mins | Cooking time: 25 mins | Total time: 30 mins

Cuisine: South Indian | Category: Main Course - Side dish

Ingredients:

1 raw Mango

2 Green chilies

2 tsp Rasam powder

1/2 tsp Turmeric powder

2 tsp Jaggery

Salt,to taste

to temper:

2 tsp Oil/Ghee

1/2 tsp Mustard seeds

2-3 Red chilies,broken

8-10 Curry leaves

1/4 tsp Asafoetida

Method:

• Wash and peel the skin of raw mango and cut into slices and reserve the mango seed.In a bowl add cut mango slices,mango seed and green chilies and close it with lid(no need to add water) and pressure cook for 3 whistles.

• Once it cools down mash it nicely with the back of a spoon or puree it in the mixer.Reserve the mango seed aside.

• In a small pan heat oil/ghee and crackle mustard seeds,add broken red chilies, curry leaves and asafoetida and fry until the red chilies turn slight brown in color.

• Add mashed mango puree along with the cooked mango seed and 1.25-1.5 cups of water and add turmeric powder, rasam powder,salt and jaggery and bring the rasam to a boil.Check the seasoning and adjust it.Boil it well.

Serve it hot with hot steamed rice,fry and papads.

Notes:

1. You can add 1/3 cup of cooked and mashed toor dal or moong dal to the rasam while boiling for a different taste.
2. You can serve it as a soup or hot beverage.

Technorati Tags: rasam varieties,raw mango rasam,mamidikaya rasam,maavinkay rasam,south indian rasam recipes,side dish for rice,karnataka recipes,raw mango recipes

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Avarakkai Sambar | Broadbeans Sambar | Chikkudukaya Sambar

Sambar appears quite often for lunch in most of the south Indian homes. Sambar is very verstaile and can be prepared with various vegetables. Also the preparation process of Sambar varies from home to home. My mom always prepare Karnataka style sambar with the addition of coconut and freshly roasted spices where as my MIL prepares Andhra style Sambar which has the addition of just sambar powder. Both tastes nice in their own way while I prefer Mil's version of sambar for breakfast varieties and also on those days I am lazy to make elaborate coconut version of Sambar. My mom's version of Sambar with coconut is bit elaborate but it tastes best with Rice and it is so heavy that you do not need any other side dish along with it,

Coming to today's recipe I am posting Chikkudukaya Sambar in Andhra style which is a very simple preparation.One can prepare Chikkudukaya Sambar even in Karnataka style with the addition of coconut.To be honest I like the coconut version for this chikkudukaya sambar but I was lazy enough that day and ended up making simple version.If you are interested check out Karnataka style Beans Sambar(with Coconut) recipe where one can replace beans with broad beans and follow the same recpe,it tastes very nice with rice.
Check out other Sambar recipes in my blog.

• Beans Sambar with coconut - Karnataka style
• Brinjal Sambar
• Drumstick Sambar | Mulakkada Sambar
• Gummadikaya(Red Pumpkin) Sambar
• Mullangi(Radish) Sambar-with freshly made masala
• Udupi Sambar | Mixed Vegetable Sambar (Karnataka style)

Chikkudukaya(Broadbeans) Sambar Recipe:

Serves 3-4

Prep time:10 mins | Cooking time:30 mins | Total time: 40 mins

Cuisine: South Indian | Category: Side dish for Rice - Main Course

Ingredients:

1/2 cup Toor dal

12-15 Broad beans/Chikkudukaya

1 large Onion, diced or 7-8 Shallots

1 large Tomato, finely chopped

a small gooseberry size Tamarind

1/2 tsp grated Jaggery,optional

1/2 tsp Turmeric powder

2 tbsp. Andhra style Sambar powder

1 tbsp. chopped Coriander leaves

2 tsp Oil

Salt to taste

to temper:

2 tsp Ghee/Oil

1/2 tsp Mustard seeds

1-2 Red chillies

a sprig of Curry leaves

a pinch of Asafoetida

Method:

• Wash and soak toor dal for 10 minutes in 1.5 cups of water. Add turmeric powder and pressure cook for 3 whistles. Once the pressure drops slightly mash the dal with a wooden ladle.
• Trim the edges of broad beans and remove the fibre lengthwise by pulling down the tip.Open the broad beans and check for insects and then cut/tear broadbeans into 2-3 pieces.
• Soak tamarind in water for some time and extract pulp from it and keep it ready.

• Heat ghee/oil in a small tempering pan and crackle mustard seeds and add red chillies, curry leaves and asafoetida and fry for half a minute and add diced onions and fry until they turn translucent. Add broadbeans pieces and fry for 4-5 mins and then add chopped tomatoes and fry until they become slightly soft.

• Add 1 cup water roughly and boil it for 2-3 mins. Now add tamarind pulp, salt, sambar powder( mix it in 2 tbsp. water before adding to avoid forming lumps), jaggery and mix nicely and boil it until the raw smell of the sambar powder is gone and the vegetables are cooked nicely.

• Add cooked and slightly mashed dal and add some more water if required. Boil it for 3-4 mins until the sambar thickens. Taste the sambar once and adjust the seasoning if needed. Sambar thickens slightly when it sits, so adjust the consistency according to your requirement. Add coriander leaves at the end.

Serve it hot with steamed Rice and fryums and a vegetable stir fry.

Notes:

• One can follow the same recipe and prepare sambar with various vegetables like Drumstick, Radish,  Brinjal, Potatoes, Carrots, Sweet Pumpkin, Yellow Cucumber and Bottle gourd.
• After you fry the vegetable pieces you can add tamarind pulp and pressure cook for 1 whistle if you want to make it quick.
• Always add tempering at the end to retain the flavour of sambar and close it immediately.
• I prefer to add ghee for tempering as it lends a nice flavour to sambar.

Technorati Tags: sambar varieties, sambar recipes, south indian recipes, chikkudukaya recipes, chikkudukaya sambar, avarakkai sambar, broadbeans recipes, broadbeans sambar, andhra recipes ,tamilnadu recipes

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Pineapple Rasam | Pineapple Recipes | Rasam Recipes

Pineapple rasam is not common as the other rasam varieties like Tomato Rasam  or Dal Rasam. It is seen often now being served in functions. Pineapple rasam has a unique flavor and taste due to the usage of pineapple.The preparation process is very much similar to the usual Tomato-Dal Rasam with the addition of pineapple.But we do not add tamarind to it so that the pineapple plays the key role to give the taste and flavor to the rasam.

I don't like to eat pineapple but when it is used in preparation of food I love it - being it a simple Pineapple Sheera ,Skewers, Fruit salad, Pineapple Cake, rasam or even mocktails. The flavor of pineapple is amazing and actually lends a unique flavor to the dish.If you like pineapple then you should definitely try this rasam.

Check out other recipes with Pineapple here - Pineapple Sheera and Pineapple Upside down cake.

Check out few Rasam recipes here:

• Drumstick Rasam | Mulakkadala Rasam
• Holige Saaru | Special Toor dal Rasam
• Lemon Rasam
• Mint(Pudina) Rasam
• Miriyala Chaaru | Pepper Rasam
• Pacchi Pulusu | Raw Onion - Tamarind Rasam
• Tomato Rasam
• Tomato Dal Rasam | Pappu Chaaru - Andhra Style

Pineapple Rasam Recipe:

Serves 3-4

Prep time: 10 mins | Cooking time: 30 mins | Total time: 40 mins

Cuisine: South Indian | Category: Rasam-South Indian Side dishes

Ingredients:

1/4 cup Toor dal
3/4 cup chopped Pineapple pieces

2 small Tomatoes,chopped

1/2 tsp grated Jaggery

1 tbsp chopped Coriander leaves,optional
2 tsp Sambar/Rasam powder
1/4 tsp Turmeric powder
Salt to taste
2 tsp Oil

for Tempering:
2 tsp Oil
1/2 tsp Mustard seeds

2 Red chillies

4-5 Garlic pods,slightly pressed(optional)

a sprig of curry leaves

a pinch of Asafoetida

Method:

• Pressure cook toor dal with 1 chopped tomato and turmeric powder for 3 whistles.Once the pressure drops mash it nicely and keep.

• Grind 1/4 cup of pineapple pieces with little water to a fine paste.

• Heat oil in a kadai and crackle mustard seeds ,red chillies,crushed garlic pods,curry leaves and asafoetida and fry for few seconds.Add chopped pineapple pieces and 1 tomato and fry well until the pineapple pieces turn slightly soft.
• Add ground pineapple puree, jaggery, rasam powder and salt and cook for 2-3 mins.

• Add enough water and let it come to a boil. Add cooked toor dal and tomato mixture  and cook for 7-8 mins.Taste it now and adjust the seasoning according to your taste buds.In case you need to add more water or salt or sambar powder,feel free to add it and boil for a couple of minutes more.This would be sweet,spicy and tangy at the same time,a perfect blend of flavors.
• Add chopped coriander leaves at the end and cook for a minute and remove it from flame.

Serve it hot with plain hot rice and some vegetable fry/curry and fryums.

Notes:

1. Use medium ripened pineapple for the rasam, it will give nice tangy and sweet taste to the rasam.
2. My mom gives me the sambar powder which can be used as rasam powder.You can easily replace the sambar powder with store bought MTR brand Rasam powder.

Technorati Tags: pineapple rasam recipe, south indian rasam recipes, pineapple rasam, side dish for rice, rasam varieties

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Beans Sambar | Karnataka Style Sambar Recipe using fresh Coconut

Sambar and Rice is a very staple combination in any south Indian home.The versions of sambar vary from state to state but the basic ingredients are almost similar.I have posted many Sambar recipes which are prepared using ready sambar powder-which is typical Andhra version and today I am posting my mom's version which is prepared using freshly roasted spices and coconut. I feel that the Karnataka style Sambar tastes best with rice where as the Andhra style sambar goes well with both rice and idli/dosa varieties.I have my own set of vegetables to be put in these sambar varieties like drumsticks,brinjals,ladiesfinger,bottle gourd,radish,carrot-potato-brinjal combo goes well with Andhra style sambar where as the vegetables like beans, cluster beans, broad beans,chow-chow, radish,drumstick and greens go well with the Karnataka style sambar.

Check out other sambar recipes in my blog:

• Brinjal Sambar
• Drumstick Sambar | Mulakkada Sambar
• Gummadikaya(Red Pumpkin) Sambar
• Mullangi(Radish) Sambar-with freshly made masala
• Udupi Sambar | Mixed Vegetable Sambar

Beans Sambar Recipe -Karnataka style:

Serves 2-3

Prep time:10 mins | Cooking time:30 mins | Total time: 40 mins

Cuisine: South Indian | Category: Side dish for Rice - Main Course

Ingredients:

1/2 cup Toor dal

20-25 French Beans

1 Onion, diced or 12-15 Shallots

1 large Tomato, chopped

a small gooseberry size Tamarind
1/4 tsp Turmeric powder

1-2 tsp grated Jaggery,optional

2 tsp Oil

Salt to taste

to roast and grind:
2 tsp Coriander seeds
1/4 tsp Peppercorns
1/2 tsp Cumin seeds
2 Red chillies,spicy variety
2 Byadige Red chillies
1/3 cup grated coconut

to temper:

2 tsp Ghee/Oil

1/2 tsp Mustard seeds

1-2 Red chillies

a sprig of Curry leaves

a pinch of Asafoetida

Method:

• Chop the corners of beans and cut them into 1" pieces by removing the fiber in between with your hands.
• Wash and soak toor dal for 10 minutes in 1.5 cups of water. Add turmeric powder to it. In a separate container add chopped beans and tomato and pressure cook dal and vegetables separately for 3 whistles, Once the pressure drops slightly mash the dal with a wooden ladle.
• Soak tamarind in water for some time and extract pulp from it and keep it ready.
• Dry roast coriander seeds, cumin seeds, red chillies and pepper corns and grind them along with freshly grated coconut to a fine and smooth paste.You can even saute the fresh grated coconut at the end for half a minute along with the spices,this way the sambar does not spoil quickly even in summers.
• Heat oil in a big kadai/pan and add diced onions and fry until they turn translucent. Add boiled vegetable pieces and cooked dal to it.
• Add ground mixture , tamarind pulp, salt, jaggery and mix nicely and boil it until the raw smell of the ground paste is gone.Also add enough water to get the required consistency while boiling.
• Taste the sambar once and adjust the seasoning if needed. Sambar thickens slightly when it sits, so adjust the consistency according to your requirement. 
• Heat ghee/oil in a small tempering pan and crackle mustard seeds and add red chillies, curry leaves and asafoetida and fry for half a minute and add the tempering to the sambar at the end and mix well.

Serve it hot with steamed Rice and fryums and a vegetable stir fry.

Notes:

1. You can replace beans with any other vegetable like carrot, cluster beans, drumstick, pumpkin,chow-chow, potato,raw papaya, brinjals,broad beans(chikkudu) etc or a combination of mixed vegetables.
2. You can follow the same process for ladies finger sambar, in that you need to fry the ladies finger pieces in oil first and then add to the sambar while boiling.You should not pressure cook the ladies finger pieces.
3. You can even prepare sambar with greens like amaranth, fenugreek(methi), palak or mixed greens following the same process.It tastes nice with Ragi Mudde.
4. Instead of boiling the tomato, you can even grind the tomato with the other ingredients, that gives a nice color to sambar.
5. For a quicker version you can even grind tomato,grated coconut with Karnataka style sambar powder to a fine paste and follow the same recipe.

Technorati Tags: karnataka style sambar recipe, beans sambar, udupi sambar recipe, sambar recipe with coconut, sambar recipe for breakfast varieties, sambar recipe with freshly ground spices, vegetable sambar recipe, south indian samabr recipe, bangalore style sambar recipe

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Udupi Sambar | Mixed Vegetable Sambar | Karnataka style Sambar Recipe

Udupi is known for the origin of the famous 'Masala Dosa' and also for various tiffin varieties.Udupi sambar is very aromatic because of the usage of freshly ground spices and also the addition of coconut,jaggery and red chillies makes it mildly sweet,sour and spicy in taste.It can be served with most of the breakfast varieties like idli,dosa,vada and even plain steamed rice,it tastes nice. You can prepare this sambar with just one vegetable or various combination of vegetables with or without onions.The addition of onions is optional but I love the addition of onions to sambar and in fact the addition of shallots adds to a better taste.

Check out other sambar recipes in my blog:

• Brinjal Sambar
• Drumstick Sambar | Mulakkada Sambar
• Gummadikaya(Red Pumpkin) Sambar
• Mullangi(Radish) Sambar-with freshly made masala

Udupi Sambar Recipe -Mixed Vegetable Sambar - Karnataka style:

Serves 2-3 | Author: Prathibha

Prep time:10 mins | Cooking time:30 mins | Total time: 40 mins

Cuisine: South Indian | Category: Side dish for Rice - Main Course

Ingredients:

1/2 cup Toor dal

2 cups diced Mixed Vegetables(Carrot,Potatoes,Beans,Drumstick,Brinjal)

1 Onion, diced or 12-15 Shallots,optional

1 large Tomato, chopped

a small gooseberry size Tamarind
1/4 tsp Turmeric powder

1-2 tsp grated Jaggery,optional

2 tsp Oil

Salt to taste

to roast and grind:
2 tsp Coriander seeds
2 tsp Urad dal
1 tsp Chana dal
1/4 tsp Peppercorns
1/2 tsp Cumin seeds
7-8 Fenugreek seeds
2 Red chillies,spicy variety
2 Byadige Red chillies
1/3 cup grated coconut

to temper:

2 tsp Ghee/Oil

1/2 tsp Mustard seeds

1-2 Red chillies

a sprig of Curry leaves

a pinch of Asafoetida

Method:

• Chop the vegetables  into 1" cubes and keep them ready.
• Wash and soak toor dal for 10 minutes in 1.5 cups of water. Add turmeric powder to it. In a separate container add chopped vegetables and tomato and pressure cook dal and vegetables separately for 3 whistles, Once the pressure drops slightly mash the dal with a wooden ladle.
• Soak tamarind in water for some time and extract pulp from it and keep it ready.
• Dry roast coriander seeds, cumin seeds, urad dal, chana dal,fenugreek seeds red chillies and pepper corns and grind them to powder first and then add freshly grated coconut and grind to a fine paste by adding some water.You can even saute the fresh grated coconut at the end for half a minute along with the spices,this way the sambar does not spoil quickly even in summers.
• Heat oil in a big kadai/pan and add diced onions and fry until they turn translucent. Add boiled vegetable pieces and cooked dal to it.
• Add ground mixture , tamarind pulp, salt, jaggery and mix nicely and boil it until the raw smell of the ground paste is gone.Also add enough water to get the required consistency while boiling.
• Taste the sambar once and adjust the seasoning if needed. Sambar thickens slightly when it sits, so adjust the consistency according to your requirement. 
• Heat ghee/oil in a small tempering pan and crackle mustard seeds and add red chillies, curry leaves and asafoetida and fry for half a minute and add the tempering to the sambar at the end and mix well.

Serve it hot with steamed Rice and fryums and a vegetable stir fry. You can even serve it with  breakfast varieties like idli, dosa, vada

Notes:

1. You can use any other vegetable like  cluster beans,  pumpkin, chow-chow,,raw papaya,broad beans(chikkudu) etc or a combination of mixed vegetables.
2. You can follow the same process for ladies finger sambar, in that you need to fry the ladies finger pieces in oil first and then add to the sambar while boiling.You should not pressure cook the ladies finger pieces.
3. You can even prepare sambar with greens like amaranth, fenugreek(methi), palak or mixed greens following the same process.It tastes nice with Ragi Mudde.
4. If you want a no onion-no garlic version skip onion in the recipe.
5. Instead of boiling the tomato, you can even grind the tomato with the other ingredients, that gives a nice color to sambar.
6. For a quicker version you can even grind tomato,grated coconut with Karnataka style sambar powder to a fine paste and follow the same recipe.

Technorati Tags: karnataka style sambar recipe, udupi sambar recipe, sambar recipe with coconut, sambar recipe for breakfast varieties, sambar recipe with freshly ground spices, vegetable sambar recipe, south indian samabr recipe, bangalore style sambar recipe

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Drumstick Sambar | Mulakkada Sambar | Sambar Recipes

Sambar is the most popular south Indian accompaniment which pairs nicely with rice as well as the breakfast  idli/dosa varieties.I love all sambar varieties and Drumstick Sambar tops my list among them as drumsticks lend a nice flavor to sambar. At my mom's place it is prepared with the addition of freshly ground spices with fresh coconut paste where as at my MIL's place it is prepared using Andhra style Sambar powder.I usually prefer my MIL's version as it is easy to make and also goes well with idli/dosa varieties.

Few varieties of vegetables like Drumstick,Brinjal,Radish and mixed vegetable go well with Tiffin Sambar and few varieties go well with sambar variety for rice. This Drusmtick sambar pairs nicely with breakfast varieties or rice.When I prepare Sambar  to pair with idli or dosa, I usually prepare it slightly thick and also with less tamarind in the recipe which makes it taste more delicious.You can adapt the same process of preparation for preparing sambar with other vegetables like brinjal, brinjal, yellow cucumber,potato and radish. I have used Andhra style Sambar powder in this recipe which makes it suitable for both rice and breakfast varieties. The preparation process for Karnataka style sambar is slightly different because of the addition of ground paste with freshly roasted spices and fresh coconut, which I would post some time later.

Check out other Sambar recipes in my blog here - 

• Brinjal Sambar, 
• Gummadikaya(Red Pumpkin) Sambar
• Mullangi(Radish) Sambar-with freshly made masala.

Drumstick Sambar | Mulakkada Sambar Recipe:

Serves 3-4

Prep time:10 mins | Cooking time:30 mins | Total time: 40 mins

Cuisine: South Indian | Category: Side dish for Rice - Main Course

Ingredients:

1/2 cup Toor dal

2 long Drumsticks

1 Onion, diced

1 large Tomato, finely chopped

a small gooseberry size Tamarind

1/2 tsp grated Jaggery,optional

1/2 tsp Turmeric powder

2 tbsp. Andhra style Sambar powder

1 tbsp. chopped Coriander leaves

2 tsp Oil

Salt to taste

to temper:

2 tsp Ghee/Oil

1/2 tsp Mustard seeds

8-10 Shallots ,peeled

1-2 Red chillies

a sprig of Curry leaves

a pinch of Asafoetida

Method:

• Wash and soak toor dal for 10 minutes in 1.5 cups of water. Add turmeric powder and pressure cook for 3 whistles. Once the pressure drops slightly mash the dal with a wooden ladle.
• Chop the corners of drumsticks and cut them into 2" pieces by removing the fibre in between with your hands.
• Soak tamarind in water for some time and extract pulp from it and keep it ready.
• Heat oil in a big kadai/pan and add diced onions and fry until they turn translucent. Add drumstick pieces and fry for 4-5 mins and then add chopped tomatoes and fry until they become pulpy.
• Add 1 cup water roughly and boil it for 2-3 mins. Now add tamarind pulp, salt, sambar powder( mix it in 2 tbsp. water before adding to avoid forming lumps), jaggery and mix nicely and boil it until the raw smell of the sambar powder is gone and the vegetables are cooked nicely.
• Add cooked and slightly mashed dal and add some more water if required. Boil it for 3-4 mins until the sambar thickens. Taste the sambar once and adjust the seasoning if needed. Sambar thickens slightly when it sits, so adjust the consistency according to your requirement. Add coriander leaves at the end.
• Heat ghee/oil in a small tempering pan and crackle mustard seeds and add shallots and fry them until it turns transparent and then add red chillies, curry leaves and asafoetida and fry for half a minute and add the tempering to the sambar at the end and mix well.

Serve it hot with steamed Rice and fryums and a vegetable stir fry. You can even serve it with  Idli/ Dosa.

Notes:

• One can follow the same recipe and prepare sambar with various vegetables like Brinjal, Radish,  Potatoes, Carrots, Sweet Pumpkin, Yellow Cucumber and Bottle gourd.
• After you fry the vegetable pieces you can add tamarind pulp and pressure cook for 1 whistle if you want to make it quick.
• Always add tempering at the end to retain the flavour of sambar and close it immediately.
• I prefer to add ghee for tempering as it lends a nice flavour to sambar.

Technorati Tags: how to make sambar, drumstick sambar, mulakkada sambar ,south indian style sambar, sambar for idli and dosa varieties ,sambar varieties, andhra sambar recipe south indian recipes, andhra recipes

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Pacchi Pulusu | Raw Tamarind Rasam | Easy Rasam Varieties

'Pacchi Pulusu' in Telugu literally translates to 'Raw Stew'. We even call it as 'Pacchi Chaaru' or 'Pacchaaru'. It is a raw tamarind stew where the tangy taste of tamarind is balanced with spicy one  from green chillies and sweetish tinge from jaggery. Finely chopped raw onions are added to it for extra crunch.This is the the usual method of preparing pacchi pulusu,but at my MIL's place they add roasted urad dal powder to it and it is called 'Minapa pindi Pachi Pulusu ' (Urad dal powder tamarind stew).The addition of urad dal powder not only adds thickness but also helps balances the taste of Pacchi Pulusu. It is though optional to add the tempering to the rasam.This is an ideal preparation if you are craving for something tangy to tickle your taste buds.You can check out another version of pacchi pulusu called 'Aratikaya(Raw Banana) Pacchi Pulusu' in my blog.

Pacchi Pulusu | Pacchi Chaaru | Raw Tamarind Rasam Recipe:
(serves 2)

Ingredients:
1 big lemon sized Tamarind
2-3 tbsp grated Jaggery
2 tbsp roasted Urad dal powder*(optional,see notes)
2-3 Green chillies
1 Onion,finely chopped
Salt to taste

to temper(optional):
1 tsp Oil/Ghee
1/2 tsp Mustard seeds
a sprig of Curry leaves

Method:

• Soak tamarind in water for 10-15 mins and extract the pulp and dilute the tamarind pulp with approx 1- 1 1/4 cups of water.
• Add grated jaggery,urad dal powder(if using) and salt to it and mix and make sure that no lumps are formed.
• Traditionally green chillies are squeezed directly with hand in the above mixture.This process might create some burning sensation in your palms,hence I usually use my mortar and pestle to crush the slit chillies a bit and add to the rasam.You do not need to grind the chillies to a paste,just crush it roughly and add.
• Now mix everything well and taste the rasam at this point.Adjust the consistency of rasam and also the sweet,spicyness,tangyness and salt in it.The taste depends on individual taste buds and hence adjust it according to your taste buds.
• Add finely chopped onion to it and mix well.The more the onions the better the taste is.
• This step of tempering is optional but I do it sometimes.Heat oil/ghee in a small tempering pan and crackle mustard seeds and add curry leaves and fry them and add them to the rasam.
• Let it stand for half an hour for the flavors blend well.If you wish you can serve immediately.

Serve it with hot rice and papad/fryums.This rasam would be at room temperature as we do not heat it.

*making urad dal flour:

• Dry roast whole urad with skin(or white urad dal) over medium flame until you get nice aroma and well roasted ,it takes around 4-5 mins and let it cool and then powder them into a smooth powder.
• This can be refrigerated 3-4 months and can be used to prepare Andhra famous sweet called  'Sunnunda' and this 'Pacchi pulusu'.

Notes:

1. Usually in regular 'Pacchi Pulusu' we do  not add roasted urad dal powder.If I have the roasted urad dal powder in hand I usually add it otherwise it is optional.It adds the thickness as well as the taste to Pachhi Pulusu.
2. I have mentioned in the method about how to crush green chillies.So do not attempt doing it using your hands unless you are used to it.
3. This recipe depends on your taste buds and there are no actual measurements to make this rasam.You need the adjust the consistency,spicyness,tangyness,sweetness and salt according to your wish.

You can check out another version of pacchi pulusu called 'Aratikaya(Raw Banana) Pacchi Pulusu' in my blog here.

Technorati Tags: pacchi pulusu recipe, raw taamrind rasam, tamarind stew, minappindi pacchi pulusu, raw tamarind and onion stew, rasam varieties, chaaru recipes, side dish for rice, south indian rasam recipes

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Brinjal Sambar Recipe | Vankaya(Kathirikai) Sambar | South Indian Sambar Recipe

Sambar is the most popular south Indian accompaniment which pairs nicely with rice as well as the breakfast  idli/dosa varieties. The preparation process of Sambar slightly differ  for breakfast varieties and rice because of the combination of vegetables and also the sambar masala used in the recipe. A freshly ground Sambar masala is used in breakfast variety sambar where as we use Sambar powder with/without coconut in the sambar recipe which is paired with rice.

Few varieties of vegetables  go well with Tiffin Sambar and few varieties go well with sambar variety for rice. This Brinjal sambar pairs nicely with breakfast varieties or rice. I like to prepare this sambar slightly thick and also with less tamarind in the recipe which makes it taste delicious to pair with idli or dosa.You can adapt the same process of preparation for preparing sambar with other vegetables like drumstick, brinjal, yellow cucumber,potato and radish. I have used Andhra style Sambar powder in this recipe which makes it suitable for both rice and breakfast varieties. The preparation process for Karnataka style sambar is slightly different because of the addition of ground paste with freshly roasted spices and fresh coconut, which I would post some time later.

Check out other Sambar recipes in my blog here - Gummadikaya(Red Pumpkin) Sambar and Mullangi(Radish) Sambar-with freshly made masala.

Brinjal Sambar Recipe:

Serves 3-4

Prep time:10 mins | Cooking time:30 mins | Total time: 40 mins

Cuisine: South Indian | Category: Side dish for Rice - Main Course

Ingredients:

1/2 cup Toor dal

5-6 small or 2 large Eggplants(Brinjals)

1 large Onion, diced or 7-8 Shallots

1 large Tomato, finely chopped

a small gooseberry size Tamarind

1/2 tsp grated Jaggery,optional

1/2 tsp Turmeric powder

2 tbsp. Andhra style Sambar powder

1 tbsp. chopped Coriander leaves

2 tsp Oil

Salt to taste

to temper:

2 tsp Ghee/Oil

1/2 tsp Mustard seeds

1-2 Red chillies

a sprig of Curry leaves

a pinch of Asafoetida

Method:

• Wash and soak toor dal for 10 minutes in 1.5 cups of water. Add turmeric powder and pressure cook for 3 whistles. Once the pressure drops slightly mash the dal with a wooden ladle.
• Cut Brinjal into four quarters or if you are using long variety ones cut them into 2" long pieces and split into four pieces. Immerse them in salted water for 10 mins.
• Soak tamarind in water for some time and extract pulp from it and keep it ready.
• Heat oil in a big kadai/pan and add diced onions and fry until they turn translucent. Add brinjal pieces and fry for 4-5 mins and then add chopped tomatoes and fry until they become pulpy.
• Add 1 cup water roughly and boil it for 2-3 mins. Now add tamarind pulp, salt, sambar powder( mix it in 2 tbsp. water before adding to avoid forming lumps), jaggery and mix nicely and boil it until the raw smell of the sambar powder is gone and the vegetables are cooked nicely.
• Add cooked and slightly mashed dal and add some more water if required. Boil it for 3-4 mins until the sambar thickens. Taste the sambar once and adjust the seasoning if needed. Sambar thickens slightly when it sits, so adjust the consistency according to your requirement. Add coriander leaves at the end.
• Heat ghee/oil in a small tempering pan and crackle mustard seeds and add red chillies, curry leaves and asafoetida and fry for half a minute and add the tempering to the sambar at the end and mix well.

Serve it hot with steamed Rice and fryums and a vegetable stir fry. You can even serve it with  Idli/ Dosa.

Notes:

• One can follow the same recipe and prepare sambar with various vegetables like Drumstick, Radish,  Potatoes, Carrots, Sweet Pumpkin, Yellow Cucumber and Bottle gourd.
• After you fry the vegetable pieces you can add tamarind pulp and pressure cook for 1 whistle if you want to make it quick.
• Always add tempering at the end to retain the flavour of sambar and close it immediately.
• I prefer to add ghee for tempering as it lends a nice flavour to sambar.

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Mukkala Pulusu | Kadambam Pulusu | Dappalam

'Mukkalu' in Telugu literally means 'Pieces' and 'Pulusu' means 'Stew'. In Mukkala Pulusu, we use various vegetables which are chopped into big chunks, cooked in tamarind extract and spiced up slightly.It is usually paired with Mudda pappu(mashed plain toor dal) and papds/fryums which is the ideal combination.While a few add some rice flour mixed in water to thicken this pulusu, I usually prefer to add some toor dal as it not only thickens the pulusu, it also adds to the taste.

Usually Pulusu would be prepared with a combination of leftover vegetables but I usually buy various vegetables in small quantities to prepare this pulusu.I love this dish very much and hence I prepare it more often than I prepare sambar.

Though the ingredients that we add in Pulusu and sambar are similar,the taste of pulusu is totally different from Sambar.We add less quantity of toor dal and more vegetables in pulusu unlike Sambar where we add more quantity of toor dal and less vegetables. Pulusu is very tangy,spicy and slightly sweet compared to sambar.

Mukkala Pulusu | Andhra Style Mixed Vegetable Stew Recipe:

(Serves 3-4)

Ingredients:

1/4 cup Toor dal

1 very big lemon sized Tamarind

2 tbsp grated Jaggery

1 1/2 tbsp Sambar powder or 1 tsp Red chili powder

5-6 Curry leaves

1/4 tsp Turmeric powder

Salt to taste

Vegetables:

1 Drumstick,cut into 1 1/2" pieces

7-8 Pumpkin pieces of 1" cubes

7-8 Bottle gourd pieces of 1" cubes

1 Carrot,cut into big chunks

1 small Sweet Potato,cut into big chunks

5-6 French Beans,cut into 1 1/2" pieces

1 Onion,cut into 8 quarters

1 Tomato,cut into 8 quarters

2 light colored Green chillies,slit

(other optional vegetables - potatoes,brinjal,ladies finger,raw papaya,winter melon)

to temper:

1 tbsp Oil

1 tsp Mustard seeds

2 Red chillies

a sprig of Curry leaves

a pinch of Asafoetida

Method:

• Pressure cook toor dal for 3 whistles until done.Mash the toor dal nicely and keep it aside.
• Soak tamarind in water for 10-15 mins and remove tamarind pulp and keep it aside.Add 1 cup of water to it.
• Add chopped vegetables(chop the vegetables in big chunks),slit green chillies,onions,tomatoes,few curry leaves to the tamarind pulp and add salt and turmeric powder and pressure cook for one whistle.
• After the pressure drops down add cooked dal to the boiled vegetables and add grated jaggery,salt and sambar powder(or red chili powder) and cook for few more minutes until you get the required consistency..The consistency should neither be very thick nor very thin.
• Meanwhile heat oil in a small tadka pan and crackle mustard seeds,red chillies,curry leaves and asafoetida and fry well and add this to the boiling Pulusu(stew).

Serve it hot with rice and papad/Curd chili/fryums.You can serve it with cooked and mashed toor dal(mudda pappu).

Notes:

1. I usually add vegetables like drumsticks,pumpkin,bottlegourd,beans,carrot,sweet potato which I strongly recommend to use them as they impart a nice flavor to the stew.But you can add other vegetables like brinjal,ladies finger,winter melon,potatoes too in the recipe.If you are using ladies finger I would suggest to saute them in oil before you boil it with other vegetables.
2. Few do not add toor dal in the recipe,in that case you can thicken then pulusu/stew with a tbsp of rice flour(which is mixed in water) and boil it along with pulusu until you get desired consistency.But I always prefer to add the dal to thicken instead of rice flour mixture.It is your wish,but do not add more amount of toor dal as it will change the taste of it.
3. We use more amount of tamarind pulp in the recipe,so adjust the jaggery and salt according to your taste buds.
4. You can add red chili powder or sambar powder or a mix of both in the recipe.
5. Always cut vegetables into big chunks for this pulusu.

 

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