Lemon Rasam

Lemon rasam

Rasam is south Indian dish, very good for digestion.

I posted many variety rasam this one is the famous chef Damu’s Recipe.

Mouthwatering flavorful rasam.

Ingredients

Toor Dal – 100 gram

Lemon – 2 nos

Asofeotida – 2 pinches

Turmeric powder – ½ tspn

Tomato – 1 no

Rasam pwd – 1 tspn

Coriander leaves – few

Green chilli – 1 no

For tempering

Ghee – 1 tspn

Mustard seeds – ½ tspn

Curry leaves – few

Garlic – 2 pod 

Method

Wash toor dhal and add 2 glasses of water, turmeric pwd  3 in a pressure cooker after 3 to 4 whistles. Let the steam to settle and mash it well.

Take a thick bottom vessel and add chopped tomato, salt, rasam pwd , green chilli and add 1 cup of water and boil for 5 minites, add cooked and boil about 5 minutes.

Finally temper the above given ingredients pour it into rasam and squeeze out two lemons. Garnishing with coriander leaves and curry leaves.

My Method

Wash the dal ,In a cooker add dal , 2 cup of water, turmeric pwd ½ tspn rasam pwd, tomato , asafetida close the lid and leave 3 to 4  whistles. After pressure release mashes it well.

In a wok add ghee temper with mustard, garlic, curry leaves and pour it into cooked rasam and squeeze out two lemons. Garnishing with coriander leaves and curry leaves.

Linking to srivalli's Cooking from cook book chellange.

Mango Dalcha / Veg Dalcha - Muslim Home Traditional Side Dish

Dalcha

This dish was prepared traditionally in Muslim houses with Bahara Khana as a side dish. Also it is much favor for pregnant ladies to enjoy the sour taste of mango.

மாங்காய் தால்சா 

Vegetables (cut in to pieces) 

Drum Stick, yam, green banana, brinjal -  ½ kg

Green mango – small 1(sliced)

Onion – 2

Tomato – 2

Green chilli – 2

Red chilli pwd – 1 tspn

Coriander pwd – 2 tbsn

Salt – to taste

Coriander leaves – few

Tamarind - lemon size.(soak and make a pulp)

For dhal

Channa dal ( kadalai paruppu) – 100 gram

Toor dal – 25 gram

Turmeric – ½ tspn

For tempering

Oil – 2 tbspn

Mustard seeds – 1 tspn

Cumin seeds – ½ tspn

Onion – 1

Ginger garlic paste 1 tspn

Curry leaves - few

Coriander leaves – few

Method

Wash two type of dhal and soak it for 5 min.  Add required water and turmeric powder and cook dhal in pressure cooker. Wash and cut all the vegetables.

In a wide pan add all the vegetables (onion, tomato, yam, drumstick, green banana, brinjal) and add masalas, green chili coriander leaves and cook for 15 minutes.

Now add the mango slices and extract the tamarind pulp and add it with cooked vegetables.

Boil for 10 minutes.

Finally temper with the above said ingredients and pour it on a cooked vegetable (Dalcha)

Katta  dalcha.

This dish was prepared traditionally in Muslim houses with Bahara Khana as a side dish. Also it is much favor for pregnant ladies to enjoy the sour taste of mango.

This recipe was published in kunkumam thozi monthly magazine June 2015, Ramadan Recipe

 Tags: Dal Recipes, side dish for Ghee rice/Bahara Khana/Ney sooru,Pregnant Lady recipe, Muslim Home Traditional Side dish, Muslim Home Marriage Recipes.

Simple Kara (Spicy) Chutney for Idly

For hot tooth spicy , side dish for idly, dosa & aappam


Ingredients

Whole red chilli  - 4 nos
Onion - 50 gram ( one pc big)
Salt - to taste
Gingely oil or hot ghee - needed qty


Method

Grind together whole red chilly, onion and salt fine paste with little water.
transfer chutney into a serving bowl add gingely oil or hot ghee mix well.

very much suitable for hot idly and dosa.


Note : we can use raw chutney or season it with oil , mustard seed urad dal and curry leaves pour it the chutney let it boil few min the use it.

Paleo Diet