Orange Rasam Recipe – Orange Juice Rasam Recipe

Orange rasam recipe is one of the interesting and tasty rasam varieties. I buy Kamala orange or mosambi for Raksha as she loves both. But we all consume it as a fruit more than just drinking its juice. So I never had a chance to try recipes using orange juice. But this time, I reserved an orange to try out this rasam recipe and share in my space. I made it in a simple way just like my usual Tamilnadu style rasam. It tasted so good. I couldn’t spot any difference in taste but I could smell a nice orange flavor. We all loved it. Friend do try this easy, yummy orange juice rasam. You will love it too !
Check out my other Rasam varieties.

Orange rasam recipe / orange juice rasam

Orange juice rasam recipe

Cuisine: South Indian

Category: Rasam varieties

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Orange - 1 OR Orange juice - 1/4 cup Tamarind - Small gooseberry size Ripe tomato - 1 Turmeric powder - 1/4 tsp Sugar - 1/2 tsp Salt & water - as needed To grind Pepper - 1/2 tsp Cumin seeds - 1/2 tsp Coriander seeds - 1 tsp Red chilli - 1 Methi seeds - 1/8 tsp Toor dal - 1/2 tsp To Temper Ghee - 2 tsp Mustard seeds - 1/2 tsp Cumin seeds - 1/2 tsp Red chilli - 1(optional) Coriander leaves - to garnish

HOW TO MAKE ORANGE RASAM

1. Take the extract from orange juice and set aside.
2. Wash and chop tomato. Powder all the ingredients given under “To powder”.
3. In a bowl, take 1 cup of water, chopped tomato, tamarind juice, turmeric and salt.
4. Let it boil for few minutes.
5. In a kadai, temper mustard, cumin, chilli. 
6. Add the ground rasam powder in the ghee. Saute well for a minute and add to boiling rasam.
7. Add 1/4 cup of water and boil the rasam in low flame till its frothy. Switch off the flame.
8. Add orange juice after the rasam turns warm. Garnish with coriander leaves.
9. Serve with plain rice adding few drops of ghee.

ORANGE RASAM RECIPE - STEP BY STEP PICTURES

Grind all the ingredients given under “ to grind” to a coarse powder. Set aside. Alternately you can dry roast the ingredients and then powder it. Slice orange into two and extract the juice from it. Keep it aside. In a bowl, take the chopped tomato, 1/4 cup tamarind extract, 1 cup water, salt, sugar and turmeric powder. Boil for few minutes.  In a small kadai, heat ghee. Temper mustard seeds, cumin seeds. Once it splutter, add rasam powder. Saute quickly in medium flame & add to boiling rasam. Add 1/4 cup more water , lower the flame & boil till frothy. Switch off the flame.  Let the rasam turns warm. Filter the orange juice & add to the rasam. Garnish with coriander leaves. Close with a lid & rest for sometime for the orange flavor to infuse. Serve with plain rice adding few drops of ghee. Enjoy !

Note

You can add lemon juice instead of tamarind extract but you should add at the end. Do not boil after adding it. You can dry roast all the ingredients and then powder it instead of grinding it raw. You can add orange zest ( orange skin gratings) if you like. But I din't add it. Adjust the quantity of red chilli based on the tanginess of orange juice.

Yummy orange rasam is ready to serve with rice!

Technorati Tags: Orange rasam recipe,orange rasam,kamala orange rasam,rasam recipes,rasam recipe,rasam varieties,orange recipes,orange juice rasam,orange juice rasam recipe

Continue Reading...

Betel Leaves Rasam – Vetrilai Rasam Recipe - Vethalai Rasam

Betel leaves / vetrilai rasam also known as paan leaves was in my try list for long time. After Varalakshmi pooja, I had so many betel leaves in hand. Usually I make homemade paan /  sweet beeda or have it with gulkand as it helps for better digestion. As you all know, betel leaves has innumerable health benefits and uses. So this time, I wanted to make vethilai rasam. I followed my tomato rasam recipe, made slight changes and came up with this recipe. With the dominating flavor of betel leaves, it tasted yummy. Sendhil & myself loved it. Use vellai vethalai for best taste. Karuppu vetrilai may taste bitter and gives a pungent taste. Friends, do try this easy betel leaves rasam for a change. You will love it like us. Ok, lets see how to make vetrilai rasam with step by step pictures.

Do check out my other rasam varieties 

Betel leaves rasam / vetrilai rasam / vethalai rasam recipe

Betel leaves rasam / vetrilai rasam / vethalai rasam recipe for rice

Cuisine: South Indian

Category: Rasam recipes

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Betel leaves - 2 or 3 ( I used 3 small leaves) Ripe tomato - 1 Green chilli - 1 Pepper - 1/2 tsp Cumin seeds - 1 tsp Dhania / coriander seeds - 1 tsp Toor dal - 1 tsp Garlic cloves - 5 Tamarind – Berry size Sugar - 1/4 tsp Turmeric powder – 1/4 tsp Salt & water - as needed Coriander leaves - to garnish To temper Ghee - 2 tsp Mustard seeds - 1/2 tsp Cumin seeds - 1/4 tsp Hing / asafetida - a pinch Red chilli - 1

HOW TO MAKE BETEL LEAVES / VETRILAI RASAM

1. Wash and remove the stalk of betel leaves.  Tear the leaves and take in a mixie jar.
2. Add chopped tomato, green chilli, tamarind, pepper, cumin, dhania, toor dal, garlic cloves and grind to a smooth paste.
3. Take the paste in a kadai. Add salt, turmeric powder, sugar and 1 cup of water.
4. Boil for few minutes till frothy and nice smell arises.
5. Temper mustard seeds, cumin and red chilli. Add to rasam. Garnish with coriander leaves.
6. Serve hot with plain rice adding few drops of ghee.

BETEL LEAVES RASAM RECIPE / VETRILAI RASAM - STEP BY STEP PICTURES

Wash the betel leaves. Remove the stalk part (kaambu). Tear the leaves roughly. Take in a mixie jar. Add chopped tomatoes, pepper, cumin seeds, dhania, green chilli, garlic to the mixie jar. Grind to a smooth paste adding required water. Heat a kadai and add the rasam paste. Add 1 cup of water, turmeric powder, salt and sugar.  Let it boil for few minutes till frothy with a nice smell. Switch off the flame.  Heat ghee in a small kadai. Temper mustard seeds, cumin seeds, red chilli and hing. Add to the rasam. Garnish with coriander leaves. Serve with plain rice adding ghee. Enjoy !

Note

Adjust the quantity of betel leaves based on the size. I used 3 small ones, if big use 2. Do not use more.  You can use red chilli in place of green chilli while grinding. Do not skip dhania and garlic as it lends a special flavor to the rasam. Toor dal adds slight thickness to the rasam. You can skip it if you want.  Tamarind adds a milk tanginess to the rasam and helps to balance the bitter taste of betel leaves. But do not use more. Tempering in ghee at the end makes the rasam more flavorful.

Yummy, interesting betel leaves rasam is ready to relish with plain rice adding few drops of ghee.

Technorati Tags: betel leaves rasam,betel leaves rasam recipe,vetrilai rasam,vetrial rasam recipe,vethalai rasam,how to make betel leaves rasam,rasam recipes,rasam varieties

Continue Reading...

Karnataka Style Rasam Recipe – Bele Rasam Recipe / Dal Rasam

Karnataka style rasam recipe was in my try list for long time. I love the rasam (Saaru in Kannnada) served in weddings and hotels in Bangalore. I always wanted to recreate the same at home. Recently when I was telling this to my school moms friends, Tara shared her Karanataka Bele rasam recipe (Her moms recipe ) that tastes equal to the ones served in weddings. I never thought this rasam is so easy to make and absolutely tasty. I have already tried the most popular Mysore rasam. But this one tastes completely different from Mysore rasam and Udupi rasam. You must try this easy Karnataka style dal rasam to know its yummy taste. Raksha loved it a lot. This rasam stays good in refrigerator for 2 to 3 days. You can reheat and use whenever needed. Its taste improves day by day. Ok, lets see how to make Karnataka style rasam recipe with step by step pictures.

Check out my other Karnataka recipes too !

Karnataka bele rasam / Dal rasam recipe

Karnataka bele rasam / Dal rasam recipe for rice

Cuisine: Karnataka

Category: Rasam Recipes

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 20 Minutes

Total time: 25 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Toor dal - 1/4 cup Water - 2 cups Ripe tomato - 2 nos Green chilli - 2 to 3 nos ( Use 4 for spicy rasam) Garlic cloves - 10 nos Curry leaves - Few Cooking oil - 1 tsp Turmeric powder - 1/4 tsp To dry roast and grind Pepper corns – 1/2 tsp Cumin seeds / Jeera - 1.5 tsp Tamarind – Small gooseberry size Dhania powder/coriander seeds powder – 1/2 tsp  To Temper Ghee or cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Cumin seeds - 1/4 tsp Hing - 2 pinches Red chilli - 1 no Curry leaves - Few Crushed garlic cloves - 3 nos Coriander leaves - To garnish

METHOD

1. Pressure cook toor dal, tomato, green chilli, whole garlic cloves, curry leaves, turmeric powder for 2 whistles in low flame.
2. Mash it well. Dry roast pepper and cumin. Powder it.
3. Temper mustard, cumin, crushed garlic, hing and red chilli.
4. Saute the pepper+cumin powder in low flame.
5. Add this to the dal, tamarind extract, dhania powder and salt. Boil for few minutes.
6. Garnish with coriander leaves and serve hot with rice.

METHOD - STEP BY STEP PICTURES

Wash the toor dal and take in a pressure cooker base. Add finely chopped tomato, slit green chilli, peeled and slightly crushed garlic cloves, turmeric powder, curry leaves and a tsp of cooking oil. Pressure cook in low flame for 2 whistles. Open the cooker after steam is released. Mash the dal nicely with a whisk. Dry roast pepper, cumin seeds till cumin starts to crackle. Take care not to burn the spices. Grind to fine powder and set aside. Heat ghee in a kadai. Temper mustard seeds, cumin seeds, red chilli , crushed garlic and add the pepper + cumin powder. Roast in very low flame for a minute. Do not burn any. Now add this to toor dal mixture. Add 1 cup tamarind extract, coriander powder and required salt. Mix well and check for taste. Boil till nice aroma arises and rasam becomes frothy. Garnish with coriander leaves and switch off the flame. Transfer to a bowl. Serve hot with plain rice. Enjoy !

Note

Addition of dhania powder is optional but it gives a nice flavor like hotel rasam. As per Tara’s original recipe, tamarind is not used. But I used little tamarind extract. Garnishing with coriander leaves adds a nice flavor. Color of this rasam may vary as per the amount of turmeric powder you use. Do not add more pepper as we are using green chilli and red chilli.

Try this yummy Karnataka style rasam / saaru and enjoy with plain rice adding ghee.

Technorati Tags: Karnataka rasam,Karnataka rasam recipe,Karnataka style rasam,Karnataka saaru,Karnataka recipes,Rasam recipes,Rasam recipe,Rasam varieties

Continue Reading...

Rasam Powder Recipe – Tamilnadu Style Homemade Rasam Podi

Tamil nadu style rasam powder / rasam podi recipe with step by step pictures and video. This is one of the best rasam powder I have ever made at home. I am a not a regular buyer of store bought rasam podi. But my friends used to buy Sakthi masala rasam powder, aachi rasam powder and MTR rasam powder. They say everything tastes good in its own way.  But I love to grind homemade rasam powder with fresh ingredients & make rasam with it  I have already posted my Tirunelveli aachi’s rasam powder recipe for small quantity in my South Indian rasam recipe post. It smells and tastes awesome. I have also shared my Dad’s style rasam recipe using a 2 ingredient, instant rasam powder and easy bachelors style rasam. But some of my readers who tried my homemade sambar powder asked me to share authentic, traditional, Tamil people style homemade rasam powder recipe to grind & store for one month use.

When I told this to my MIL, she immediately suggested a recipe she read long back in a magazine. She made a trial batch and passed it to me. I loved its flavor and taste. Last month when my MIL came to Bangalore, I told her to make this rasam podi & idli podi and took video for my reference. The quantity I have mentioned in this recipe comes for 1 month use if you prepare rasam regularly. Its flavor and spiciness remains the same if stored in an airtight box. You can grind it easily at home using your Indian mixer. Use it within a month to enjoy its best taste & flavor. Ok, lets see how to make Tamil nadu style homemade rasam powder recipe !

Rasam Powder Recipe - Tamil nadu Style Rasam Podi

Tamil nadu style, homemade rasam powder recipe with easily available ingredients

Cuisine: South Indian

Category: Rasam Recipe

Serves: 1 cup

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Dhania / Coriander seeds - 1/2 cup Pepper - 1/4 cup Cumin seeds / Jeera - 2 tbsp Toor Dal - 2 tbsp Chana dal - 2 tbsp Methi seeds - 3/4 tbsp Red chilli - 25 to 30 nos Curry leaves - fistful Turmeric powder – 1/2 tbsp

HOW TO MAKE RASAM POWDER

1. Measure & Take all the ingredients required for rasam powder.
2. Sun dry or dry roast one by one.
3. Cool & Grind to coarse powder.
4. Store for a month & make rasam with it.

RASAM POWDER RECIPE - STEP BY STEP PICTURES

Measure all the ingredients given for rasam powder. Sun dry them for one day till it gets heated. Then grind to a coarse powder and store for months. Alternatively you can dry roast all the ingredients one by one carefully without burning them Heat a kadai and dry roast coriander seeds till it gives nice aroma.Remove in a plate. Then roast the methi seeds and roast till golden brown.Remove in the plate. Dry roast cumin seeds and then pepper corns till its heated. Now roast toor dal and chana dal till it gets heated. Collect them in the plate. Then roast the red chillies in medium flame till it becomes crispy, keep it in a separate plate. Lastly roast the curry leaves. Switch off the flame and let it be in the hot kadai till it turns crispy. Transfer it to the red chilli plate. After it cools down, transfer to a mixie jar. Add turmeric powder and grind everything to a slightly coarse powder.  Grinding coarsely helps to retain the flavor for long time. But do not grind it too coarse. Store in an air tight box once the powder cools down completely. You can add 1 tbsp of this rasam powder for making rasam for 3 people. This rasam powder stays good for 1 to 2 months. Use a clean spoon for handling.

Note

I have used more red chillies which helps to retain the flavor and spiciness for more days. If you reduce the quantity of chillies, powder will become bland in taste after few days.  You can skip curry leaves if you don’t like. Instead you can add some fresh curry leaves while making rasam.  Toor dal and chana dal helps to give some thickness to the rasam. So adding cooked dal water is optional.  Use fresh ingredients and grind it whenever needed.

Try this yummy, flavorful homemade rasam powder and make rasam with it. You will love its taste !

Technorati Tags: rasam powder,rasam powder Tamilnadu,rasam powder recipe,Tamil nadu style rasam powder,homemade rasam powder,how to make rasam powder at home,rasam podi,rasam podi recipe,rasam powder recipe tamil,how to make rasam powder,rasam podi seivathu eppadi in tamil,rasam powder ingredients

Continue Reading...

Instant Tomato Rasam Recipe Without Dal – Easy Thakkali Rasam

For every South Indian, Rasam and Potato curry must be the most comfortable & simple lunch menu. Whenever Sendhil have his lunch at office, I make rasam and potato poriyal for myself & Raksha as we both are big fan of this combo. Usually I make my South Indian style rasam recipe adding tamarind, tomato and dal water. But today, I prepared a simple tomato rasam recipe without tamarind and toor dal water for the first time following this recipe. I tweaked the recipe to ease the process. It came out well. Myself & Raksha loved it a lot. It tasted great with potato poriyal. If you are looking for some simple, instant tomato rasam recipe without dal and tamarind, you should give this a try. It can be prepared quickly under 10 minutes. Lets check how to make Instant tomato rasam at home with step by step pictures.

Do check out my Kerala style tomato rasam recipe !

Easy tomato rasam recipe without dal - Simple Thakkali rasam

Instant, easy tomato rasam recipe - South Indian style thakkali rasam

Cuisine: Indian

Category: Rasam varieties

Serves: Serves 2-3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Ripe tomato - 3 nos ( medium sized) Pepper corns - 1 tsp Cumin seeds - 1 tsp Coriander seeds - 1/2 tsp Water - 2 cups ( approx) Green chilli - 1 no ( slit) Turmeric powder - 1/8 tsp Crushed garlic - 3 nos Curry leaves - Few Sugar - A pinch Coriander leaves - 2 tbsp ( finely chopped) to garnish To temper Ghee - 2 tsp Mustard seeds - 1/4 tsp Cumin seeds/Jeera - 1/4 tsp Red chilli - 1 no

METHOD

In a mixie jar, take the washed and chopped tomato, coriander seeds, pepper corns, cumin seeds. Grind to a smooth paste adding 1/2 cup water. In a kadai, add the ground tomato paste, slit green chilli, chopped curry leaves, crushed garlic, turmeric powder, salt and a pinch of sugar. Add 1.5 cups of water to it and check for taste. Add more salt if needed. Let the mixture boil well for 3-4 minutes till the raw smell of tomato goes off. In a small tadka pan, heat ghee and splutter mustard seeds, cumin seeds, pinched red chilli. Add this seasoning to the boiling rasam. Garnish with coriander leaves. Add 1/4 cup water and boil till frothy. Remove in a bowl. Cover with a lid and give a standing time of 30 minutes before serving. Serve hot with rice, potato curry and appalam/papad ! Enjoy !

Note

Adjust the quantity of spices based on your taste. Tomato should be fully ripen. If not, add berry sized tamarind while grinding. Tempering in ghee is a must. It adds nice flavor to the rasam. Garnishing with coriander leaves enhances the taste & flavor of this rasam.

  This is my way of eating rasam rice with potato curry & papad !

Technorati Tags: easy tomato rasam,tomato rasam recipe,tomato rasam without dal,instant tomato rasam,south indian rasam recipe,tamil rasam recipe,easy rasam recipe,thakkali rasam,rasam recipe tamil,rasam recipe with rasam powder,rasam recipes,rasam varieties

Continue Reading...

Tomato Rasam Recipe–Kerala Style Thakkali Rasam Without Rasam Powder

In Kerala, Tomato rasam/Thakkali rasam is mostly served in Onam sadya. Basically Kerala style rasam can be done easily with instant rasam powder or with freshly ground spices.I was looking for a simple and easy rasam recipe without rasam powder and found in this blog.It came out super delicious and flavorful.After a long time, myself and Raksha had a plateful of rasam rice along with our favorite side dish papadam.Do try this yummy Kerala Rasam for this Onam sadhya and enjoy like me. Lets see how to make Kerala thakkali rasam without rasam powder.

Check out my other Onam sadya recipes.

Tomato rasam recipe - Kerala style rasam

Kerala style rasam without rasam powder - Kerala tomato rasam for Onam sadya

Cuisine: Kerala

Category: Rasam

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 25 Minutes

Chitra Ganapathy

INGREDIENTS

Ripe tomato - 2 nos  Tamarind – medium gooseberry size Red chilli powder – 1/4 tsp Coriander powder/Dhania powder - 1 tsp Turmeric powder - 1/8 tsp Salt & water - as needed To grind Small onion - 3 nos OR Big onion – 1/2 no Pepper corns - 1/2 tsp Cumin seeds - 1 tsp Garlic cloves – 3 nos To temper Coconut oil or ghee - 1 tbsp Mustard seeds - 1/2 tsp Red chilli - 1 no ( Pinched) Green chilli - 1 no ( slit) Curry leaves - few Coriander leaves - to garnish

METHOD

Soak tamarind in 1 cup of water for 20 minutes.Take the extract.Chop tomato into small pieces. Grind onion, pepper corns, cumin seeds,garlic coarsely without adding water. Set aside. Heat oil or ghee in a kadai and splutter mustard seeds,red chilli, curry leaves and green chilli.Saute for few seconds. Now add the coarsely ground paste. Saute for a minute. Add salt, chopped tomato, turmeric powder, red chilli powder and dhania powder. Saute well till tomato turns mushy .Add the tamarind extract. Boil well for 2-3 minutes till rasam becomes frothy. Add chopped coriander leaves and give one boil, switch off the flame. Transfer to a vessel and cover it with a lid. Let it rest for 15 minutes before serving.It helps for all the flavor to blend well. Serve with hot rice and papapdam. Enjoy! Adjust the quantity of chilli powder based on your spice level.

Flavorful Kerala style tomato rasam is ready to serve with rice. Enjoy with papad !

Technorati Tags: Kerala rasam recipe,tomato rasam recipe,kerala style rasam recipe,kerala tomato rasam,kerala rasam without rasam powder,kerala style thakkali rasam,thakkali rasam,kerala recipes,rasam recipe,rasam varieties

Continue Reading...

Milagu Rasam / Pepper Rasam Recipe - Rasam Recipes

Pepper Rasam(Milagu Rasam in Tamil) is the most wanted rasam recipe in this rainy season.As you all know pepper is good for sore throat & cold.It gives a soothing effect. So my MIL make this rasam to drink as a soup whenever we are down with flu.Adding tomato & garlic in this rasam are purely optional.If you want to make this rasam without tomato,just follow my poondu rasam recipe and use less garlic cloves.However you make,this rasam tastes great with the flavor & hotness of pepper.Lets see how to make this hot n spicy Indian pepper rasam with stepwise recipes !
Check out my Milagu kuzhambu & Iyengar Milagu kuzhambu recipes too !

Continue Reading...

Karnataka Style Easy Obbattu Saaru Recipe - Holige Saaru - Hoorna Saaru

Last year this day, I tasted Karnataka special Obbattu saaru for the first time in my (school moms group) friend Megha’s house. This title may sound new to some of you. Let me first tell you what it is. Obbattu saaru also known as holige saaru and hoorna saaru is nothing but a rasam kind of gravy that is prepared using leftover pooran/hoorna used for making obbattu. Its one of the most popular recipes in Karnataka. Usually Kannadigas make obbattu (Holige/Puran poli) for almost all the festivals like Ugadi,Varamahalakshmi, Gowri Ganesha etc. On those days,they never fail to make this obbattina saaru using the left over dal chana dal pooran. Everybody love this saaru equally as obbattu. Authentic version of this gravy requires freshly ground masala with rasam powder/Thili saaru powder, coconut and poppy seeds. As I don't have Karnataka style rasam powder in hand, I have not shared the traditional method of making obbattu saaru in this post. Instead I have given an easy ans simplified version without using rasam powder from my friend Mega. She taught me a very simple and quick recipe using readymade spice powders. Many thanks to Megha for teaching me this easy n quick version.To be frank, I love this saaru more than obbattu. The combination of sweet n spicy taste is the highlight of this gravy. It tastes great when its reheated and used the next day. This morning I made obbattu saaru using the leftover chana dal pooranam I made for Ganesh chaturthi kozhukattai/modak. I am sure many of you would have made this pooran yesterday for Gauri Ganesha festival. So I thought of sharing this simple recipe for you to try if you have some pooran left over in hand. I will try to post the authentic obbattu saaru recipe soon. But before that,try this easy method and let me know how u liked it. .Lets see how to make this  Karanataka style easy Obbattu saaru with simple steps.

Do check out my Mysore rasam recipe if interested !

Obbattu Saaru Recipe

Obbattu Saaru - Karnataka's delicacy using dal pooran

Cuisine: Karnataka

Category: Gravy

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

INGREDIENTS
1 cup - 250ml

Dal pooran/Holige pooran - 1/3 cup Dal water - 1 cup Tamarind - Big gooseberry size Red chilli powder - 3/4 tsp (I used Kashmiri red chilli pwd) Dhania powder - 1 tsp OR Karnataka rasam powder - 2 tsp Turmeric powder - 1/8 tsp Hing/Asafetida - a pinch Green chillies - 2 nos ( slitted) Big onion - 1 no ( finely chopped,optional) Grated coconut – 2 tbsp  Salt & water - as needed To temper Cooking oil or ghee - 1 tsp Mustard seeds - 1/2 tsp Cumin seeds - 1/2 tsp Curry leaves - few Coriander leaves - to garnish

METHOD

Take the tamarind extract using 1 cup of water. Mix 1 cup of dal water & 1/3 cup of pooran to it.Add finely chopped onion,slitted green chillies,curry leaves,salt,turmeric powder,Red chilli powder,Dhania powder,hing and mix well.Check for taste and adjust the spices and salt accordingly. (Instead of red chilli powder + dhania powder, you can use Karnataka thili saaru pudi / rasam powder).  Boil well for few minutes till it thickens slightly.Lastly temper mustard seeds,cumin & curry leaves.Add to the gravy.Garnish with coriander leaves & grated coconut. Enjoy mixing with plain rice & ghee!

Note

Instead of Red chilli powder & dhania powder,you can use thili saaru powder ie rasam powder if you have.you can also use sambar powder. Adding grated coconut for garnishing is optional. You can add a piece of jaggery for more sweet taste. If you don’t have pooran in hand,pressure cook some toor dal or chana dal,mash it well and use it along with cooked water.Add some jaggery to get sweet taste.

Try this simple version of Obbaattu saaru and enjoy with plain rice !

Technorati Tags: Obbattu saaru recipe,Obbattu saaru,Holige saaru,Obbattu rasam,Obbattina saaru,Karnataka recipes,Easy obbattu saaru,Indian obbattu saaru,How to make obbattu saaru

Very Good Recipes Tags: Obbattu saaru recipe, Obbattu saaru, Holige saaru, Obbattu rasam, Obbattina saaru, Karnataka recipes, Easy obbattu saaru, Indian obbattu saaru, How to make obbattu saaru

Continue Reading...