Nellikkai ( Gooseberry ) Rasam / Dwadashi Sathuamuthu

Amlas are a classic Indian wonderberry, but is little known outside of Southeast Asia. It is exceptionally tart, astringent, and refreshing. The most common amla recipes include juice, pickle, and as a flavor enhancer in curries and rice-based dishes. Today Dwadashi day, , I decided to try making Sathuamuthu using amla and I was blown away by its taste. 

Prep Time:               10 Minutes

Cooking Time      :    20 Minutes

Recipe Category  :     Rasam, Soup

Cuisine               :    South Indian 

To Serve             :     3-4 People

Ingredients

Frozen Gooseberry /Fresh Amlas  :    6 nos.

Tomatoes(optional)   :                      1 no.

Green Chillies           :                      1 no.

Turmeric powder       :                      ¼ Teaspoon

Mint leaves (optional)                        1 Tablespoon

Asafetida Powder                               1 Teaspoon

Lemon Juice                                      1 Tablespoon

Salt                          :                       To Taste

Coriander Leaves  

         

For the Spice Paste:

Black Pepper          :        1 Tablespoon

Cumin Seeds                   1 Teaspoon

Coriander Seeds              1 Teaspoon

Ginger                            1 inch Slice

Curry Leaves                    Few

For Seasoning:

Ghee     :                        1 Tablespoon

Black Pepper :                 ½ Teaspoon

Cumin Seeds      :            ½ Teaspoon

Broken Red Chillies     :     4 Nos.

Curry Leaves       :            Few    

Method:

• Wash and Cut the Nellikkai into wedges. Discard the seeds.
• Wash the Tomato and  Chop tomato into fine pieces, place in blender with 1 cup water. Tomato juice is ready, keep it aside.

• Take a Blender , add nellikai,1 inch sliced ginger, green chili & Mint leaves. Grind them to a fine paste without adding any water.

• Coarsely grind pepper, cumin, coriander and Keep aside.

• Take a Sauce Pan add Asafetida powder, curry leaves, ground Nellikai paste, tomato juice, water & turmeric. Mix well and bring to a boil. Continue to boil for 8 to 10 minutes.

• Add grounded spice powder and continue to cook on medium high for another 7 -8 minutes until it becomes frothy.
• Heat oil in a heavy bottomed vessel, add a generous pinch of Hing. Once the Hing is fried, add mustard seeds and as they splutter add black pepper, cumin seed , red chillies and curry leaves.

• Pour the tempering to the simmering Rasam, remove from fire.
• Add the Lemon juice  and mix well.
• Garnish with finely chopped coriander leaves and serve hot with a bowl of steamed rice or enjoy as a light and healthy soup.

Note:

• Here I used frozen Gooseberries. ( In USA , we don’t get fresh Amlas). You can use fresh Nellikkai.
• Dwadashi days, I won’t use Mint and Tomatoes.

487:Kerala Style Tomato Rasam/ Tomato Sathuamuthu

Rasam plays a vital role in our south-Indian meal. First part it helps in digesting the food easier and next, the spicy masalas helps to cure sore throat.

Tomato rasam recipe is one of the most popular of the south Indian rasam recipes. This is an easy and tasty way of preparing Rasam. Tomato is a main ingredient in this Rasam.  You don’t need cooked lentils for this rasam.

Preparation Time:      5 Minutes

Cooking Time            10 Minutes

Recipe Category :      Sathuamutu / Rasam

Recipe Cuisine   :      Kerala, South Indian

Serves             :        3-4 People

Ingredients

 Medium size Tomatoes          4 nos.

 Grated Ginger                       1 Tsp.

Green Chilies                         2 no. (Silted)

 Cumin seeds                         ½ Tsp.

Tamarind                              Gooseberry size

Turmeric Powder                     ¼ Tsp.

Black Pepper Powder                ½ Tsp.

Chili Powder                             ½ Tsp.

Asafetida powder                      ¼ Tsp.

Salt                                          to Taste.

Curry Leaves                             few

Coriander leaves                        for decoration.

For Seasoning

 Coconut oil                               1 Tsp.

Mustard seeds                           1 Tsp.

Method:

• Wash and chop the tomatoes.
• Soak the tamarind in a cup of water .Extract the juice and discard the pulp of it. Keep aside.
• Heat the oil in kadai, add mustard seeds and its starts splutter add the chopped tomatoes, curry leaves and sauté it.
• Add Turmeric powder and chili powder and sauté for a minute.
• In mean time crush the green chilies, ginger and cumin seeds.
• Add to the tomato mixture and sauté for a minute. Now add coriander leaves, pepper powder, asafetida powder to the tomato mixture.
• Now add the tamarind juice to the tomato mixture. Add salt and boil for few more minutes.
• Remove from the fire, add more coriander leaves, curry leaves and close the vessel.
• Now tomato rasam is ready to serve
• Serve with hot white rice and dry fry vegetables…. 

Note:

•        Don’t let the rasam to boil for long time. Just the frothy texture is good enough for making a perfect rasam.

460:MINT RASAM / PUDINA SAATHUAMUTHU

Mint rasam/Saathuamuthu is entirely different from the normal rasam and is prepared a using mint leaf which enhances the flavor of rasam. Pudina not only has a unique taste and smell, but it also has a number of health benefits. It promotes digestion, aids in healing nausea, and relieves headache and cough.

The below recipe works best for days when you have a runny nose and itchy throat.

Do give it a try !

Ingredients

Tamarind                   Lemon size

Turmeric Powder        ½ Tsp.             

Water                        2 cups

Rasam Powder           1 Tbsp.                         

Salt                         as required

Mint leaves               few                                    

                          

To Grind

Mint / Pudina Leaves    ½ cup chopped finely 

Tomatoes                    1 no.

Green Chili                  1 no.

Grated Ginger              1 Tsp.

Peppercorns                 ¼  Tsp.

Cumin seeds                ¼ Tsp.

TO TEMPER

Ghee                                     1 Tbsp.

Mustard Seeds:                      1/2tsp

Cumin Seeds                          ¼ Tsp.

Curry Leaves:                         ½ sprig

Method:

• Soak the tamarind in 2 cups of hot water for 10 mins. Extract the tamarind water and add turmeric powder, salt and rasam powder. Mix it well and Boil it.
• In a small kadai, add a ½ tsp of Ghee , saute the chopped tamatoe, green chili , ginger, peppercorns, cumin seeds and  mint leaves  for a minute.
• Grind all the above with little water to a smooth paste consistency.
• Add grind mint paste to the tamarind mixture. Mix it well and bring it Boil,
• till the raw smell goes off on low flame, in this stage you can add little water if needed(I didn't add), if needed add salt too.
• Once the rasam gets boiled nicely , switch off . Prepare a tempering . Heat a tsp of ghee, add mustard seeds ,When mustard splutters add curry leaves and switch off. Pour it over the rasam.
• Garnish with Pudina leaves.
• Serve piping hot Pudina Rasam with hot steaming rice or sip it as a soup or as a yummy tonic for your indigestion / cold & cough.

Note:

• I want to get perfect Mint flavor to the rasam so, I did not add Hing powder to the rasam.
•  
  

451: Udupi Tomato Rasam/ Udupi Tomato Sathuamuthu

Udupi is a small town in Southern India, which is known for its culinary skills.  In Udupi, lunch is incomplete without the favorite rasam .Udupi Rasam powder is very much different from the usual one we make. The recipe is simple and you can make this really in no time.

Ingredients

Finely chopped Big Tomato         1 no.

Udupi Rasam Powder

Medium chopped Tomato            1 no.

Tamarind                                   Small ball

Turmeric powder                        ½ Tsp.

Udipi Rasam Powder                    2 Tbsp. (See the Link)

Asafetida powder                        1 Tsp

Curry leaves                               Few

Grated Ginger                             1 Tsp.

Jaggery Powder                           1 Tbsp.

Water                                         2 cups

Salt                                            To Taste

Coriander Leaves                         For Garnish   

For  Seasoning

Butter                                         1 Tbs

Mustard Seeds                             1 Tsp

Jeera                                           1 Tsp

                              

Method:

• Soak Tamarind ball in 1/2 cup warm water and extract the juice.
• In a pan add the tamarind water, salt, turmeric powder, chopped tomatoes, Grated Ginger and curry leaves.
•  Bring to a boil and allow to boil for 7 -8 minutes or till the raw smell of tamarind disappears.
• Now add the 1 ½ cup of water and rasam powder. and continue to cook on medium high for another 6-7 minutes.
• Now add Jaggery powder & medium chopped tomatoes, and adjust salt if needed.
• Switch off the flame and add fresh coriander stalks. While the rasam is simmering, prepare the tempering.
• Heat oil or ghee in a small pan, add mustard seeds and jeera.
• Once the mustard starts jumping switch off the heat and mix it to the boiled rasam.
• Place lid and allow resting for a few minutes before serving with warm rice.

Tip:

• You may dry roast the grated coconut  and use it for garnishing. It will give the masala, a nice aroma

Udupi Tomato Rasam

You may like other Udupi Recipes:

Udupi Sambhar                                             

               

432: Jeera Sathuamuthu/ Cummin Rasam

Cumin seed is known as Jeera in Hindi and Seeragam(seer+Agam) in Tamil. Agam means human body; Seer means making it healthy .That’s why cumin seed is used in most of the Indian dishes on a daily basis. Cumin seed is very good for digestion and stomach ache. And also it boosts metabolism, , improves memories, removes cold,and cures indigestion. It also helps removing Vata dosha from the body

According to Ayurveda jeera exhibits the following medicinal properties.

((Shubhrajeeram katu graahi paachanam deepanam laghu

Garbhashayashuddhikaram ruksham balyam sugandhikam

Tiktham vamikshayaadhmanam vaatam kushtam visham jwaram

http://www.ayurhelp.com

Here is a refreshing rasam for all, try out something new.

Ingredients

Tamarind                                 Lemon size

Chopped tomatoes                     1 no.

Grated ginger                             1 tbsp.

Curry leaves                                few

Turmeric Powder                         ¼ tsp.

Asafetida powder                         ½ tsp.

Chopped coriander leaves             for decoration.

Salt                                             to taste

For Sathuamuthu/Rasam Powder

Cumin Seeds                                  1 tbsp.

Curry leaves                                    few

Red chilies                                       2 no.

Tovar dhal                                       1 tsp.

For Tempering

                               

Ghee                                            1 tsp

Crushed pepper & cumin seed         1 tsp.

Hing                                              a pinch

Method:

• Soak tamarind in 1 cup of hot water, squeeze out the juice and discard the pulp. Keep aside. 
• Using a blender make a coarse powder of Cumin seeds, curry leaves, red chilies and toor dal and keep it aside. 
• In a sauce pan / eeya sombhu add tamarind pulp,chopped tomato, salt, grated ginger, turmeric powder, asafetida and blended jeera rasam powder bring it to boil until the raw smell of tamarind disappears.
• Add 1/2-3/4 cup of water, when it begins to boil, switch of the stove.
• Temper will all seasonings in ghee. Garnish with fresh coriander, leaves.
• Rasam can be served with rice or as a soup.

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Inji Saathuamuthu/ Ginger Rasam

Ginger has been used as a natural remedy for many ailments for centuries. Now, science is catching up and researchers around the world are finding that ginger works wonders in the treatment of everything from cancer to migraines.

The Journal of Pharmacology and Experimental Therapeutics found that ginger supplementation may be beneficial for diabetics because it can control elevated blood sugar. When blood sugar elevates, digestive function is also affected, and ginger can balance out the digestive system. You want to more about ginger benefits go here http://www.healthdiaries.com/eatthis/10-health-benefits-of-ginger.html

Rasam/Saathuamuthu is traditional South Indian preparation, served as a second course with hot rice. Last week I had a cold and stomach flu, so I prepared this ginger rasam.  This Inji Rasam has an excellent spicy and tangy taste. Though ginger is the main ingredient in this rasam, its flavor is not overpowering.  Prepared from fresh ginger gives an strong aroma and fragrance while making the rasam

For those who love the flavor of ginger, it is a pure bliss to eat this rasam. Great for digestion & cold.

Ingredients

 Finely chopped Tomato                 1/2 cup

Tamarind                                       a small lemon size          

Turmeric Powder                            ¼ tsp.

Asafetida                                      ½ tsp.

Jaggery                                        ½ tsp.(optional)

Salt                                             to taste.

For Paste Coarsely  

Ghee                                          1 tsp.

Tovar dal                                    1 tsp.

Channa dal                                 1 tsp.

Black Pepper                               1 tsp.

Cumin seeds                               ½ tsp.

Red chilies                                   3 no.

Finely chopped fresh ginger           3 tbsp.

Curry leaves                                few

For Tempering

Ghee                                          1 tbsp.

Mustard seeds                             ½ tsp.

Black pepper                                ½ tsp.

Cumin seed                                  ¼ tsp.

Asafetida                                    a pinch.

For decoration

Chopped coriander leaves

Method

•  Soak the tamarind in hot water for 10 minutes and extract about 500 ml of tamarind juice. Add turmeric powder, chopped tomato and salt in it. Boil it .
• Fry the masala ingredients in ghee (except cumin seeds) and grind into coarsely paste with cumin seeds.
• Add the grounded rasam paste into the tamarind water and let it boil for simmer for ten minutes.
• Remove from the fire.
• Now heat oil in a kadai and add mustard seeds to it. Once it splutters add all other tempering and fry for few seconds.
• Pour over to the Saathuamuthu. Garnish with coriander leaves.
• Serve hot with Rice, pappad and Chips.

My other Ginger Recipes are:

Allam Pachadi 1,
Ginger Thogayal,
Allam Pachadi2, 
Ginger Pacadi,
Puli Inji,
Ginger Kashayam
Inji Thayir

Pearl millet Sathuamuthu/ Kambu Rasam

English Name: Pearl Millet Tamil :  Kambu     Hindi:   Bajra

Pearl millet is a very high fiber content. India is the largest producer of pearl millet. Bajre ki roti with sarsoon ka saag is one of India’s signature dishes from the Rajasthan. I will post the recipes later.

Bajra is high in proteins , iron, calcium , and it prevents anemia.

This rasam is very healthy and unique one. Try it and Enjoy it.

 Ingredients:

Kambu                                    2 Tbsp.

Chopped Tomato                      1 No.

JeeraMilaghu Rasam powder     1 Tbsp.

Tamarind                                  a small lemon size

Salt                                          to taste
Grated Ginger                            1 Tbsp.

Asafoetida powder                       ¼ Tsp.

Curry leaves                               few

Coriander leaves

To Seasonings:

 Ghee                                      1 Tbsp.

Black pepper                            ¼ Tsp.

Cumin seeds                             ¼ Tsp.

Red chilies                                1 no.

Method:

• Soak the tamarind in hot water and extract juice and discard the pulp. Keep aside.
• Soak the Kambu into the hot water for a hour, then cook it  in hot water. When kambu is well cooked, using blender to grind it with water. Drain and save the kambu water. Keep aside.
•  In a sauce pan/ eeya sombhu, Add the  kambhu water,tamarind extract, chopped tomatoes, asafetida,grated ginger, rasam powder and salt  and bring to boil until the raw smell of kambhu & tamarind disappears.
• If you need, you can add ½ cup of water , when it begins to boil. Switch off the stove.
• Temper the all seasonings in ghee. Garnish with fresh coriander, leaves.
• Rasam can be served with rice or as a soup.

Kollu Saathuamuthu/ Horse gram Rasam

Eating a healthy diet is getting more popular these days specially with the rise in obesity.. Horse gram is used for weight loss in Ayurveda medicines. Various parts of the plant are in use by Ayurveda practitioners for treatment of asthma, kidney stones, jaundice, and urinary disorders. Try this simple healthy rasam from my Madappalli

Ingredients:

Horse Gram                        3 tbsp.

Water                                 2 cup 

Grated ginger                       1 Tbsp.

Tamarind                             a small gooseberry size

MilaghuJeera Rasam Powder   2 Tbsp.

Turmeric powder                  ¼ Tsp.

Asafetida powder                  ¼ Tsp.

Curry leaves                          few

Coriander leaves                    For decoration

For Seasonings

Ghee                                   1 Tsp.

Black pepper                        ¼ Tsp.

Cumin Seed                          ¼ tsp

Method:

• Soak the horse gram in hot water for overnight.
• Pressure cooks it with water, grated ginger and salt to 4 whistles and mashes it well along with water in it.
• Grind the pressure cooked horse gram into smooth paste and keep aside.
• Soak the tamarind in hot water and extract the juice. Keep aside.
• Add salt, asafetida, turmeric powder, rasam powder and boil them.
• When the raw smell goes off, add the horse gram water and simmer.
• When it froths, add the finely chopped curry leaves simmer for a few minutes and turn off the heat.
• Finally add the tempered ingredients into the Saathuamuthu.
• Garnish with coriander leaves.

Note:

• If you wish replace tamarind with lemon juice. Add lemon Juice (2  tbsp.) finally before seasoning. You can make this sathuamuthu on Dwadasi Parayan day.