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.

515: Dhaba Style Dal Tadka / Tadka Dal

Dhaba Style Dal Tadka

Dal Tadka is a Dhaba Staple, found easily at any Dhaba. The way they make dal Tadka in road side dabbas are always awesome.  I don’t like the regular pressure cooker with turmeric and salt only yellow dal. I want mine to have bold flavors, some Tadka (tempering), some masala and only then I’m satisfied. Like this one. The secret of Dhaba dal fry is butter and Cream. Dal Tadka or dal fry with Jeera Pulao is one of my favorite meals.

Preparation Time    15 Minutes

Cook Time                20 Minutes

Cuisine                       North Indian

Serves                        4 Nos.

Ingredient:

Masoor Dal (Whole Red Lentils)     ¼ Cup

Toor Dal / Split Pigeon Pea's-         1 Cup      

Water                                          2 cups

Turmeric Powder                          ½ Teaspoon

Finely chopped Ginger                   1 Tablespoon

Finely Chopped Tomatoes               2 Nos.

Chopped Coriander Leaves             1 Tablespoon

Salt                                             To Taste

Masalas

Red chili Powder                           2 Teaspoon

Hing Powder                                1/2 Teaspoon

Gram Masala Powder                     ½ Teaspoon

For Tadka/ Tempering

Oil/ Butter                                    2 Tablespoon

Cumin Seeds                                1 Teaspoon                            

For Decorative

 Cream                                         2 Tablespoon

Butter                                           1 Teaspoon

Chopped Coriander                         1 Tablespoon  

Method:

Cook The Dal

• Wash the dal and soak it in 2  cups water for about 15 to 20 minutes.
• In a pressure Cooker add all the Dals, Salt, Turmeric, ghee and Hing, Water and Pressure cook for about 4 Whistles.

Make a Masala

• In a large wok or pan, heat the oil. Once the oil is hot, add cumin seeds and stir until the e cumin seeds are golden. Make sure that the cumin seeds don’t turn black.
• Now add the finely chopped ginger and fry for a minute. Now add finely chopped tomatoes. turn down the heat.
• Add, red chili powder and  Gram Masala powder , cook until the tomato puree absorbs all the flavors from the spices, about 7 to 8 minutes.
• Now add the Dal and Water to the Masala. Mix Well.
• Stir in the cooked dal, add the salt and extra water if required and mix well.
• Cover with Lid and cook for 3 minutes.
• Switch off the stove and transfer the dal to the Serving Bowl.
• Add the Butter ,Cream and chopped coriander to the top of the dal.
• Serve hot with Jeera Pulao , Rice or Roti

Note:

• You can use a variety of dals like Masoor dal, urad dal or Chenna dal, either in combination or individually. Adjust the consistency of the water according to taste.
• Use fresh spices for more flavor.
• Adjust Salt as per your taste. If you use salted butter you would need less salt.

494: Elai Vadam/ How to Make Elai Vadam

Most of the Indian housewife makes large quantities of vadam and dry it properly and store it and use it even for 1 year.  Such traditions are dying a slow death now in a fast-paced world. Now a days, Supermarkets are stocking vadam and Vathals.

Elai Vadam is a delicious papad/ rice cracker that is very traditional to the south Indian homes. A simple recipe using raw rice,jeera  and salt. “Elai” in Tamil means leaf and since the batter of these vadam gets cooked in a banana leaf it gets its name. But these days, Elai Vadam stand is readily available and the Vadam can be made using that.

Taking full advantage of the bright summer sunshine, getting ready for the preparation of vadam making in full swing the last couple of weeks.

Today I am going to share my favorite recipe from my Amma’s kitchen. I love them and prefer eating them when just steamed. Most of the times, my Mom make only the steamed vadam to eat them just like that. 

Have fun in making this vadam and you will also enjoy making as much as I did.

Recipe Cuisine:       South Indian

Recipe Category:     Snacks/ Vadams

Preparation time:    12 hours (including soaking and fermentation time)

Cooking time:         1 hour

Makes:                   30

Ingredients

Raw Rice                 2 cups

Javvarisi/ Sago        2 Tablespoons (Optional)

Cumin seeds           1 Tablespoons

Salt                        To Taste

Green chilies -         2-3 Nos.

Special equipment needed are:

Banana Leaves/ Elai vadam stand

Pressure cooker/idli cooker/any steamer

A plastic sheet/ Cotton cloth ( to dry the vadam )

Method:

• Wash and soak the rice for 4 hours.
• Wash and clean the rice and Grind to a fine paste along with salt and green chili. Add water gradually while grinding.

• Allow  the batter to ferment for overnight.  In the morning, you will get a nice fermented aroma from it. After fermentation, you will notice that there is a small layer of water on top of the batter. Remove this water and set aside.
• Soak the Javvarisi for 2 hours.   Cook the Javvarisi in the hot water. Keep aside.

• Now add the cooked Javvarisi and cumin seeds into the batter. if needed you can add more water to adjust consistency.

• Cut the banana leaves and keep ready.
• Grease the banana leaves with a drop of oil and add a ladle of batter on this. Spread it in a circular motion like a dosa.

• Add water in a idli pan and keep a small cup filled with water inside. Keep a banana leaf on a plate, which should fit into the pan.

• 
  
• Steam this for a minute. The color will change as shown in the picture.

• Take out the stand and remove the plates. When it is warm slowly peel it off, it will come out easily. Repeat the process until you finish all the batter.

• You can eat them fresh as a evening tiffin. I love it.

• To Store:
• Peel the vadam slowly. you can arrange in a clean white cloth/ Plastic sheet for drying. Let it air dry/ sun dry  for a day or two.

• After drying it, you can store it in an airtight box for up to a year. Whenever needed, fry it like the normal papad.

• Heat oil in a deep-frying pan; fry a vadam at a time, they will fluff up and become bigger than they are.
• Fry in enough oil and drain in paper towel. Serve the Elai Vadam as it is or along with your meal.

• You can also roast it in open flame or microwave it.

Notes:

• You can use Idli rice also.
• Consistency of the batter should not be too thin. If it is too thin, it will run out from the leaf.
• Now a days, Elai vadam stands are available. If you are using the stands, slightly grease the plate with little oil spread the batter and steam it.
• The vadam will stick to the plate if they have not steamed enough or if the plates have not been greased well.
• If you are too tired to make all the vadam in one day, you can store the batter in the fridge and use it the next day.
• Thank you Amma for the tips.

Have a look at the other South Indian recipes here

Puiyodharai

Tomato Rice

Killu Vadam

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.

468: Beetroot Sambhar

'Sambhar', is a balanced dish with lentils and vegetables blended along with Indian Spices.  This is the best accompaniment to any South Indian Meal. In Tamil Nadu where sambhar usually has one or two vegetables and the flavors are adjusted a bit according to the vegetable added. Beetroot Sambhar is healthy sambhar recipe where beetroot is used as main vegetable. Make delicious Beetroot Sambhar using this simple recipe from Madappalli. This sambhar can be served with rice, idli, and dosa. 

Ingredients:

Beetroot                                         1 cup (Chopped like cubes)

Tamarind                                       1 gooseberry sized

Green chilies, halved vertically-        2 no.

Curry leaves-                                  2 sprigs

Salt-                                              To taste

Asafetida Powder                            ¼ Tsp.

Red Chili powder-                            1/2 tsp or adjust according to your taste

Sambhar Powder                             2 Tbsp.

Coriander leaves (chopped)               1 Tbsp.

To pressure cook dal:

Tovar Dhal/Sambhar Lentil                ½ cup

Water                                              1 cup

Turmeric powder-                             1/4 tsp

Tomato -                                          1 medium sized

Coconut Oil                                       1 Tsp.

For tempering:

Coconut oil                                        1 tbsp.

Black mustard seeds                          ½ Tsp.

Fenugreek seeds                                1/8 Tsp.

Asafetida Powder                                ½ Tsp.   

Method:

• Pressure cooks the dal with water till it sinks, turmeric powder, 1 tsp of oil and tomatoes for 3 whistles. Let the pressure releases, mash well and keep aside.
• Soak a small ball of tamarind in warm water and squeeze to extract the juice. Discard pulp and seeds.
• Mix sambar powder, chili powder and asafetida powder (Hing) in it and set aside.
• In a kadai, add cooked dal , chopped Beetroots, and green chilies.  Cook in low flame till the veggies get cooked fully.
• Now add the tamarind and sambhar powder mixture and allow to boil for 5 minutes in a medium flame.
• If the sambar is too thick, add more water and bring to boil and if it's too watery, boil until the right consistency is reached.
• Heat the oil for tempering in a small pan. Add the mustard and when they pop, add the rest of the ingredients.
• Pour the seasoning to sambar and add chopped coriander leaves and close with lid.
• Serve piping hot with rice and ghee and vegetables.
• This recipe serves 6.

Beetroot Sambhar

466: Ennai Kathirikkai Kuzhambhu/Spicy Brinjal Curry

Ennai Kathirikkai Kuzhambhu/ Brinjal Curry

 In my house , Brinjal is our all-time favorite vegetable.  Whenever I get small Brinjals from the Indian Grocery store, I used to prepare this kuzhambhu. Baby Brinjals are fried and cooked in Tomato gravy. This is an easiest method of making Ennai Kathirikkai.  If you love Brinjal, i would say u must try this Kuzhambhu, so Please give it a try and let me know how it turned out to you.

 Ingredients:

Indian Baby Brinjals

Kutti Kathirikkai/ Baby Brinjals            10 nos.

Tomatoes                                            4 nos.

Tamarind Extract                                  2 Tbsp.                                        

Grated Coconut                                     5 Tbsp.

Red chili Powder                                    3 Tbsp.

Coriander Powder                                  3 Tbsp.

Turmeric Powder                                    ½ Tsp.

Fennel powder                                        ½ Tsp.

Salt                                                       To Taste.

Gingely Oil                                             For frying the Brinjals

For Seasoning:

Gingelly oil                                            1 Tbsp.

Mustard seeds                                       1 Tsp.

Curry leaves                                          few

Fenugreek seeds                                   ¼ Tsp.

Asafetida powder                                   ½ Tsp.

Method:

• Wash and chop the tomatoes. 
• Heat a teaspoon of oil in a pan, add the chopped tomatoes and grated coconut and sauté for 5 minutes in a medium flame. 
• Add the chili powder, coriander powder, fennel powder and turmeric powder and mix it well and sauté for 2 minutes in low flame. When it cooled down, grind it a mixer and keep aside.
• Wash Brinjals put an X mark on back side of each Brinjal and check for any worms. Also do not remove the whole stem on the top of Brinjal, just cut little bit.
• Heat the oil in a deep  pan, fry the Brinjals till crispy. Keep aside.
• In a deep pan heat Gingely oil, when hot add all season with items given in the list for seasonings and fry for a minute.
• Now add the grinded masalas, Tamarind extract and salt. Bring to boil till the raw smell goes well.
• Now add the fried Brinjal and add little Gingely oil and cook for 5 minutes.
• Turn off the heat when gravy thickens and oil oozes on the sides of pan.
• Finally garnish with fresh coriander leaves, and serve with hot rice. 
• It will stay 2 weeks in the refrigerator.

Note:

• Use only  baby Brinjals. Here I used Indian  baby brinjals
• Sesame oil/Gingely Oil  is must for this recipe, because it gives nice flavor and aroma.

My other Version of Ennai Kathrikkai kuzhambhu is here:

Ennai KathirikkaiKuzhambhu

459: Kovaikkai Pirattal (Tindora Fry)

Coccinia grandis, the ivy gourd, also known as baby watermelon, little gourd or gentleman's toes is a tropical vine. Coccinia grandis' native range extends from Africa to Asia including India. This medicine fruits have been used to treat leprosy, fever, asthma, bronchitis and jaundice. Some countries in Asia like Thailand prepare traditional tonic like drinks for medicinal purposes.

Tindora can be cooked as a subzi all by itself or mixed with other vegetables like potato.

This Tindora Fry recipe  is very famous from Chettinadu Cuisine. You can serve with rice or chapatti

Inngredients :

Tindora -                                        500 Gms / 1 pound

Potato -                                           2no

Red, green, Orange Bell peppers        1 no each

Tomato                                            1 no

Jeera –                                             ½ tsp

 Salt                                                 to taste

Oil                                                    for frying

Grinding ingredients:

 Fresh Grated Coconuts                     6 tbsp.

 Red Chilies -                                    10 no

 Poppy Seeds                         -          2 tsp

 Aniseed (Fennel)                              1 tbsp.

Turmeric Powder                               ½ tsp.

Chutney dhal (Pottu kadalai)                1 tsp.

Curry leaves -                                    few  

Method:

• Grind all grinding ingredients to make a coarse paste without adding water. Keep aside
•  Peel the potatoes, and slice thinly.
• Cut all bell peppers, Tindora into thin lengthy pieces. Cut tomatoes into pieces.
• Microwave the potatoes and Tindora for 4 to 5 minutes.
•  Heat the oil and add green curry leaves and jeera.
• Add potatoes, Tindora, bell peppers into it.   Shallow Fry the vegetables at the medium flame. Cover it and cook it for few minutes.
• Remove the lid , add tomato and salt.  Mix it well.
• Now add ground  paste. Turn over the mixture well. Fry for few minutes in very low flame.
• Fry till the good smell come out.
• Tindora Pirattal can be served as accompaniment to rice, Chapatti.