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Showing posts with label RASAM VARIETIES. Show all posts
Showing posts with label RASAM VARIETIES. Show all posts

September 14, 2013

Onam Festival Food | Kerala Onam Sadya Lunch Menu

onam sadya --picture

This is my second post on Onam sadya lunch menu with Onam sadya serving order. Basically I love to try other state recipes a lot apart from my usual Tamilnadu recipes .When it comes to regional cuisine , my first choice is for Kerala food. My dad’s mom(my aachi) is from Nagercoil.. As it is in kerala border , my aachi’s cooking was very similar to Kerala style. She makes many coconut based recipes like sodhiAvial, theeyal etc..So right from my childhood, I grown up eating those foods. This may be the reason I have a love towards kerala food. But I have never thought I could make authentic kerala recipes in my kitchen.

I must thank my Ex-neighbor Mrs. Prema for sharing all her yummy recipes & inspired me to cook them. Last year I posted onam sadya recipes for the first time from vanitha magazine with the help of her. I should say that was one of the hit posts in my blog. This year I couldn’t try vanitha magazine recipes as she had changed her house. I really miss her and her recipes very badly :( . She was a caring and good friend of me. This time too, before cooking these recipes, I called her over phone to confirm the methods of making..

I must also thank all our Malayali blogger friends because all these recipes are tried from their blogs. I googled the recipes , chose some best recipes based on the comments and tried it. I have given the source of each recipe under the title..Everything came out very well. I felt so happy when I made this platter..I referred Roshni’s blog for serving order. Hope I have served them in correct order ..Thank u Roshni :)

Check out my other Kerala recipes too !

I wanted to try the recipes which I din’t post in my last year’s onam sadya platter. So this year I tried paruppu curry , puli inji , Kerala sambar with freshly ground spices  (without coconut), Kerala tomato rasam , Puliserry , Olan , Avial( my mom’s recipe) , Cucumber kichadi , Vendakka pachadi , Beans mezhukkuppuratti , Cabbage thoran , Channa dal payasam  , Sharkara payasam & Naranga achar ( my mil’s pickle)..

U may wonder by seeing the color of sharkara payasam ;). It has to get a brown shade . As my jaggery is colorless the syrup was very light in color. So I added a pinch of red color to it. I thought it will give a brown paagu effect to the payasam but unfortunately it became orange and also it became very thick like pudding. So friends please excuse. I’ll try to update the picture. But the taste was really great. :L)

I’ve given step by step pictures for all the recipes in a simplified manner.  Hope it will be understandable and helpful :)

I wish all my friends a very happy and great onam celebration :)
onam sadya---platter


  • Toor dal – 1/2 cup
  • Pumpkin – 1/4 cup (cubed)
  • Drumstick – 1 no
  • Potato – 1 no
  • Turmeric powder – 1/4 tsp
To roast n grind
  • Oil – 1 tsp
  • Dhania / coriander seeds – 1.5 tbsp
  • Urad dal – 1.5 tbsp
  • Red chillies – 5-7 nos
  • Fenugreek seeds – 1/2 tsp
  • Hing – 1/4 tsp
Tamarind – Small lemon size
To temper & saute
  • Cooking oil – 2 tbsp
  • Mustard seeds – 1 tsp
  • Red chilli – 1 no
  • Big onion – 1 no
  • Curry leaves – few
  • Tomato – 1 no
  • Turmeric powder – 1/4 tsp
  • Salt n water – as needed
Coriander leaves – few to garnish

  • Pressure cook dal adding turmeric powder and a drop of oil. Mash it well and set aside. Take extract from the tamarind and set aside.
  • In a pan , heat oil and roast all the ingredients given under “ to roast n grind”. Saute well without burning and switch off the flame. Make them to a paste and set aside.
onam kerala sambar tile1
  • In a kadai , heat oil, temper mustard seeds, red chilli , curry leaves and saute the onions , tomatoes & curry leaves. Saute till tomato turns mushy. Add tamarind extract ,salt  and curry leave. Allow it to boil well, add all the vegetable and boil the tamarind extract till the veggies cook well.
onam kerala sambar tile2
  • After the veggies are cooked , add the mashed dal and spice powder. Mix well and boil for 5 minutes.sambar will thicken, add water if necessary .
  • Garnish with coriander leaves.
onam kerala sambar tile3
Line a bowl with banana leaf and pour the sambar. Close it with a lid. Serve with rice !
  • Any vegetables like yam ,carrot , pumpkin , drumstick , radish, lady’s finger and ashgourd can be used in this sambar..

Source – Marias menu

  • Tomato – 2 (chopped or crushed)
  • Tamarind  – Small gooseberry size
  • Cooked dal water – 1/4 cup (optional)
  • Black pepper corns –  1 tsp
  • Red chillies – 2 to 3
  • Garlic – 6 cloves
  • Jeera – 1/2 tsp
  • Dhania – 1 tsp
  • Asafoetida– a pinch
  • Salt & water – as needed
  • Coconut oil – 1 tbsp
  • Chopped coriander leaves – 1-2 tbsp
  • Fry the dry red chilli for a minute. Grind together fried red chilli, pepper corns, garlic, jeera and coriander seeds slightly coarse in texture  OR U can make it to a coarse paste as per the original recipe.
onam kerala rasam
  • Heat oil , fry ground masala for 2-3 mins. Add chopped tomatoes and mix well. Cook till tomatoes become soft.
onam kerala rasam tile1
  • Add tamarind extract and salt. Mix well. Add 2 cups of water and coriander leaves. Let it boil, reduce the flame and simmer for 5-7 mins. Add a pinch of hing.Serve hot !
onam kerala rasam tile2

Source – Pachakam

  • Thick n sour Curd - 1 cup
  • Grated coconut - 1/3 cup
  • Green chillies – 4 nos
  • Garlic pod - 1 no
  • Cumin seeds -  1/2 tsp
  • Small onion – 2 no
  • Turmeric powder - 1/2 tsp
To temper
  • Coconut oil - 1 tbsp
  • Mustard seeds – 1/2 tsp
  • Cumin seeds – 1/2 tsp
  • Fenugreek seeds- 1/ tsp
  • Curry leaves –few
  • Roasted Fenugreek powder - 1/4 tsp
Sugar – 1/4 tsp
Salt - As reqd

  • Grind together coconut, green chillies, garlic, 1/2 tsp cumin seeds, small onion and turmeric powder into a fine paste.Cook the ash gourd pieces separately. 
  • Beat the curd by adding this paste, salt and sugar. After beating , the mixture should be of medium thick consistency. 
onam pulissery tile1
  • Heat oil in a pan. Temper mustard seeds. Add 1/2 tsp cumin seeds along with fenugreek seeds and curry leaves and mix it well.
  • Pour the curd mixture  and cooked ash gourd into the pan and keep it on a medium flame, stirring continuously, until it becomes warm.  NEVER ALLOW THE CURD MIXTURE TO BOIL. Remove it from fire and sprinkle roasted fenugreek powder over the Pulissery and mix it well.
onam pulissery tile2
  • Serve hot with rice.
U can also use cucumber , Mango & pumpkin

Source – Spicy chilli

1 cup - 250ml
  • French Beans-1 cup ( cut into 1cm length)
To grind to coarse paste
  • Small onions- 6 numbers
  • Garlic – 3 cloves
  • Chilli powder- 1 tsp
  • Turmeric powder -1/4 tsp
To season
  • Coconut oil – 1.5 tbsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - 2 sprigs
  • Chop the beans , add salt and pressure cook it in high flame for one whistle. ( This is for fast quicking & less oil consumption).Drain all the excess water.But make sure beans should be soft yet firm., It should not lose its shape.
  • Coarsely grind the items given under “to grind” without adding water.
onam beans mezhukkupuratti tile1
  • In a pan , heat oil and temper mustard and curry leaves. Now add the beans and saute well in high flame for a minute to absorb all the moisture in them..
  • Now add the coarsely ground paste and saute them till the raw smell goes off. Do it in medium flame.Fry till the beans look dry and shiny..Remove n serve !
onam beans mezhukkupuratti tile2

Source – My neighbor Mrs. Prema

1 cup - 250ml
  • Cabbage - 1 cup
  • Big Onion –2 nos
  • Turmeric powder – 1/4 tsp (optional)
To grind to a coarse paste
  • Grated coconut – 1/4 cup
  • Green chillies – 2 nos
  • Jeera – 1/4 tsp
To temper
  • Coconut oil –2 tbsp
  • Mustard seeds –1 tsp
  • Red chillies – 1no
  • Curry leaves - A few
  • Grind coconut , green chillies and jeera to a coarse paste without adding water. Set aside. Chop the cabbage and onions. Mix together the finely chopped cabbage, onions, and salt.
  • Heat oil in a kadai. Add mustard seeds and allow it to splutter. Then add pinched red chilli and curry leaves to it. Now add the ground coconut mixture, saute for few minutes. Remove and serve !
onam cabbage thoran tile1
onam cabbage thoran tile2

Source – Marias menu

  • Black-eyed beans /vanpayar / kaaramani – 1/4 cup
  • Ash gourd -  2 cups, cut into cubes
  • Green chilli – 3-4, slit lengthwise
  • Water – as needed
  • Thick coconut milk – 1/2 - 3/4 cup (adjust)
  • Salt- as needed
  • Curry leaves – few
  • Coconut oil – 1 tbsp
  • Heat a tsp of oil in a kadai and fry the beans till it starts to crackle.( This step is not in the original recipe. But I did it for additional flavor)
  • Pressure cook the beans with 1 cup of water in low flame for two , three whistles. Drain the excess water & keep aside the cooked beans. The beans should not be over cooked and it should retain its shape.
  • Cook together ash gourd, green chilli, salt and 1.5 cups of water, till ash gourd becomes tender. Ash gourd also should not be overcooked and it should retain its shape.
  • Add the cooked beans to the ash gourd and mix well. Add coconut milk and curry leaves. Cook on low flame for 5-7 mins. Remove from the fire and drizzle some coconut oil.The curry has a thick consistency.
onam olan tile

No need to soak the beans if u fry in oil. In the actual recipe , maria mentioned that it is not necessary to soak the beans even without frying..

Source – My neighbor

  • Thinly chopped Lady’s finger – 1 cup
  • Thick curd – 1 cup
  • Green chilli – 2 nos(finely chopped)
  • Salt – as needed
  • Sugar – a pinch
  • Coconut oil – 1.5 tbsp
  • Mustard seeds – 1 tsp
  • Curry leaves – few
  • In a kadai , add oil , temper mustard seeds and curry leaves.Then add the finely chopped lady’s finger & green chillies and saute in high flame continuously .Add salt , sugar and saute till it is cooked well.
  • Remove & add curd to it. Mix well and serve !
onam vendakka pachadi

  • Cucumber – 1 no
  • Thick curd – 1 cup
To grind
  • Green Chillies  - 2 nos
  • Grated coconut –1/4 cup
To temper (optional)
  • Mustard Seeds - ¼ teaspoon.
  • Coconut       - ¼ tbsp
  • Red Chillies- 1 pinched.
  • Curry leaves   - few  
  • Cut cucumber into small pieces and set aside.
  • Grind coconut and green chillies to a smooth paste adding water.Mix this paste with cucumber.Temper mustard & other ingredients and add to the mixture.
  • Lastly add the thick curd , mix well & serve immediately.

Source- Vanitha magazine

  • Chana dal – 1/4 cup
  • Grated jaggery – 1/2 cup
  • Grated coconut – 1 cup
  • Salt – a pinch
  • Cardamom – 2 nos powdered
  • Ghee – 1 tbsp
  • Roasted nuts – 2 tbsp
  • In a mixie add  1/3 cup of water and take the first coconut milk.Set aside.Again add 3/4 cup of water and take the second milk.Keep aside.
onam payasam tile
  • Pressure cook channa dal adding enough water for two,three whistles in low flame.Open and mash them well. I pulsed it in mixie.
  • In a pan , melt jaggery , make syrup and strain the impurities.Add the mashed dal to the syrup . Add the second coconut milk and ghee & boil till it reduces to half..
onam channa payasam tile1
  • Lastly add the first thick milk , cardamom powder and mix well. Boil in very low flame for 2 minutes and switch off the flame.
onam channa payasam tile2
  • Add the roasted nuts n serve !

Source – Cheenachatti

1 cup - 250ml
  • Grated coconut –1 cup
  • Raw rice – 1/4 cup
  • Grated jaggery – 1/3 cup
  • Ghee – 1 tbsp
  • Cashew Nuts & raisins – few

  • In a mixie , grind coconut adding 1 cup of water and take the first milk. Again add 1/2  - 3/4 cup of water and take the second milk. Set aside.
  • In a pan , melt the jaggery , make syrup , strain impurities if any. Make jel like syrup..
onam payasam tile
  • Wash n soak raw rice for 20 minutes. Pressure cook it adding 1/2 - 3/4 cup of water. Rice should be cooked but it should not be mushy.
  • Add the syrup to the cooked rice and boil well. Add the second coconut milk an boil for 5-7 mins in low flame.
onam sharkara payasam
  • Lastly before switching off the flame, add the first coconut milk. Mix well. Add the roasted nuts. Serve !
onam sharkara payasam tile1
  • This payasam tends to thicken soon. It will become spoonable. Add more milk to get a thin consistency. U can also add 2 tbsp of roasted coconut pieces if you wish.
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October 18, 2012

Kollu Rasam | Horsegram Rasam Recipe

I learnt this from my neighbour. I wanted to try horse gram recipes for long time. When i told this to my neighbour, she suggested me kollu idly & rasam. I tried both and we loved it. I’ll soon post kollu idli..I always thank “Horse gram “ because it helped me a lot in reducing weight Smile…. For delayed pregnancy , this would help for sure.Do refer the end of post "Note" for how to prepare kollu thanni .(Horse gram soup).Coming to this recipe..

 1 cup - 200ml
  • Horse gram – 1/4 cup
  • Tamarind – Medium gooseberry size
  • Turmeric powder – 1/8 tsp
  • Jaggery – A pinch
  • Curry leaves  - few
  • Salt & water – as needed
To roast & grind
  • Cooking oil – 1 tsp
  • Dhania / coriander seeds – 3/4 tsp
  • Black pepper – 1 tsp
  • Jeera / cumin – 1 tsp
  • Red chillies -  2 nos
  • Methi seeds – 1/4 tsp
To temper
  • Ghee – 2 tsp
  • Mustard seeds – 1/2 tsp
  • Jeera – 1/2 tsp
  • Crushed garlic cloves – 5 nos
  • Soak tamarind in warm water for 10 mins & take the extract.
  • In a cooker base , add a tsp of oil and roast the horse gram till u get nice aroma.
  • Add the required water & pressure cook for 2-3 whistles.
  • In the meanwhile , roast all the ingredients given under “to roast & grind” …Grind to make a powder & set aside.
  • Now remove the pressure cooker lid and  reserve 2 tsbp of horse gram.Take the remaining horse gram  & grind it to a smooth paste adding the cooked water..
  • Mix the horse gram paste & tamarind extract along with salt , turmeric powder & a pinch of jaggery.
  • In a kadai , take the tamarind extract mixture , reserved kollu  with required water.
  • Allow it to boil adding raw curry leaves.. After it boils for sometime , add the roasted & ground rasam powder .
  • Mix well and boil for few minutes.Switch off the flame & remove.
  • Now temper the above said ingredients and add to the rasam.  This is the most important step. Use ghee for tempering & crush the garlic slightly before adding..
  • Close it with a lid to retain the flavour.
  • Mix with plain rice adding little ghee & Enjoy !!

  • For variations , u can grind all the cooked horse gram instead of reserving a tbsp..
  • U can also grind all the ingredients & make rasam powder without roasting it. I have tried both the ways.It tastes good.
  • We dont add tomato & coriander leaves as we wanted horse gram smell to be dominant. If u want to add tomato , saute tomato pieces in the beginning and add the tamarind extract.
  • To make “KOLLU THANNI” , soak  a handful of horse gram over nite and pressure cook the next morning adding a cup of water ..Strain the water , add little salt or sugar as per ur taste & drink.The cooked horse gram can be used in poriyal, kootu & sambar along with toor dal..
  • Tempering with ghee & adding slightly crushed garlic is the high light of this recipe. Please don’t skip this step..

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September 3, 2012

Paruppu Rasam - Tamilnadu Style Dal Rasam Recipe

paruppu rasam
I make this Tamilnadu style paruppu rasam when I feel lazy to cook. It is different from the usual rasam in taste as well as texture. We add sambar powder instead of rasam powder and it would be thick in consistency. I add more crushed garlic which gives an excellent flavour. .I learnt this from my MIL. I make this in weekends along with a poriyal and thogayalIt makes a complete meal with a stir fry (poriyal) and appalam /papad as accompaniments..

1 cup - 250ml
  • Toor dal – 1/4 cup
  • Sambar powder – 1 tsp
  • Turmeric powder – 1/4 tsp
  • Tomato – 1 no (big)
  • Tamarind – Small gooseberry size
  • Garlic flakes – 10-15 nos
  • Sugar – a pinch
  • Salt & water- as needed
To temper
  • Oil / ghee – 1 tsp
  • Mustard seeds – 1/2 tsp
  • Methi seeds – 1/4 tsp
  • Jeera – 1 /2 tsp
  • Red chillies – 2 nos
  • Curry leaves – few
Coriander leaves – to garnish
  • Pressure cook toor dal with a pinch of turmeric powder and a drop of oil. Mash it well .. Remove and set aside.
  • In a kadai , add the tempering items in the same order.
  • Then add the finely chopped tomato pieces and saute for a minute.
  • Add the tamarind extract , sambar powder, turmeric powder , salt and a pinch of sugar.
  • Peel the garlic and just crush it slightly with the rolling pin or with a mortar and pestle.
  • Add the garlic pieces to the above mixture and allow it to boil for a minute.
  • Then add the cooked and mashed toor dal. mix well and boil for few seconds.
  • When it starts to roll boil , switch off the flame and remove.
  • Garnish with coriander leaves and close it with a lid..
Serve hot by mixing with plain rice and ghee !!
paruppu rasam small

  • Garlic pieces will be half cooked. Crush it and add to give a nice flavour.
  • This rasam wont be watery or clear. It would be little thick. So mix with a ladle every time before serving..
  • Tempering can be also be done at the end.
  • Adding coriander leaves for garnishing is purely optional. Use it if you have. Curry leaves is sufficient.
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July 25, 2012


Its been my long time wish to try other state foods. I really got bored of making my usual sambar, vathakulambu etc..So with my hubby’s acceptance and guidance, I tried Andhra meals / Andhra lunch menu as a first step. He had tasted andhra food in some restaurants like Nandini , Nagarjuna. So he told me the names of dishes they serve in the platter. I googled and found good recipes from some of the blogs. They came out very well. My hubby thoroughly enjoyed all the dishes I made. I too loved it. My daughter who is a fussy eater loved the food. I was very happy that my first attempt in andhra food was a big success at home. While cooking I found some ingredients, they use commonly in almost all the recipes.They use Red chillies , Ginger & Garlic paste , Hing and ajwain. I think these ingredients gives the aroma and spiciness in their food. My house was filled with nice aroma when I prepare all these dishes. People who love spicy foods must try Andhra food. Ok,coming to the platter.

In the above picture you can see Andhra Sambar , Tomato Rasam , Mamdikaya cauliflower pachadi , Ivygourd poriyal  ( Tindora curry) , Palakura pappu ..


My hubby told this recipe tasted exactly like the one he had in restaurants. Thanks a lot sailu’s food .

1 cup - 200ml
  1. Toor dal/red gram dal/kandi pappu – 2 handfuls or 1/4 cup
  2. Palakura/palak/spinach leaves –2 small bunches ( washed and finely chopped)
  3. Big onion – 1 no ( chopped)
  4. Turmeric powder -  a pinch
  5. Green chillies – 2-3 nos ( slit lengthwise)
  6. Ginger – 1/2 inch piece ( chopped)
  7. Thick Tamarind extract – a tsp ( soak berry sized tamarind and add the extract)
  8. Salt & water – as needed
For seasoning (Use a tsp of ghee)
  1. Mustard seeds – 1/2 tsp
  2. Cumin seeds/jeera – 1/2 tsp
  3. Urad dal- 1/2 tsp
  4. Garlic cloves, crushed – 3-4
  5. Red chillies – 2 nos (pinched )
  6. Curry leaves – few

  1. In a pressure cooker, place dal, washed and finely chopped palak leaves, onions, green chillies, ginger and turmeric powder. Add 1 to 2 cups of water and pressure cook upto 2 whistles.
  2. Heat ghee in a kadai, add mustards seeds and after they start to dance , add cumin seeds, urad dal,  crushed garlic, pinched red chillies and curry leaves and fry for half a minute.
  3. Add this to the pressure cooked dal along with salt and combine. Add the tamarind extract and cook on slow to medium flame for 5-7 mts without lid or till you get the consistency of your choice.Add water if necessary
Enjoy mixing with plain white rice and ghee !!
  1. For variations u can try sauting the onions , green chilles , palak leaves in little oil before pressure cooking with dal.
  2. Always do the seasoning in the end.
  3. If u want u can do the seasoning using oil and add little ghee on top of the dal.
  4. Give a standing time of at least half an hour before serving for all the tastes to blend.


I got the following recipes from here. If you want to try varieties of Andhra thali, you must visit this blog to get a good idea. She has given a nice collection of recipes.Thanks Srinithya.

  1. Carrot,potato – 1 no each
  2. Drumstick- 1 no
  3. Tomato  - 1 no (chopped)
  4. Big onion –1 no ( chopped)
  5. Toordal- 1/2 cup
  6. Gooseberry sized tamarind – soak in warm water.
  7. Red chilli powder – 1/2 tsp
  8. Madras sambar masala / any sambhar powder – 1 tsp
  9. Poppy seeds/gasalu-1 tsp
  10. Coconut dry / kobbari –2tsp
  11. Ginger garlic paste- 3/4 tsp
  12. Oil-2 tbsp

To temper

  1. Mustard seeds -1 tsp
  2. Jeera / cumin seeds –1 tsp
  3. Hing -2 pinches
  4. Red chillies – 1 no ( pinched to two)

coriander leaves – to garnish.
  1. Pressure cook toor dal and the vegetables . Set aside.
  2. Dry roast poppy seeds, grated coconut and grind it to make a paste along with sambhar powder. keep aside.
  3. In a wide mouthed kadai , add oil and temper the mustard seeds , jeera , hing and turmeric.
  4. Add the G&G paste and saute well. Add the chopped onion and tomato pieces.
  5. Saute till tomato turns mushy.Add the tamarind extract and salt , few curry leaves.Allow it to boil for few mins.
  6. Now add the cooked dal and veggies along with ground poppy seeds paste.
  7. Boil for 10 mins in medium flame. Remove and add coriander leaves.
Serve with hot , plain white rice adding little ghee !!
  1. The vegetables should not be over cooked.
  2. As per the original recipe , madras sambar masala is used . But i used my home made sambar powder.
  3. I also used red chillies while tempering and i tempered at the end.


Thought she has given varieties of pachadi in her blog, I chose this one just becoz of this  combination. I wanted to try this combo and as it sounded unique and different. I’ve got an yummy raw mango dish to add in my mango recipes list. Smile
  1. Green Raw mango pieces  - 1 no ( medium sized)
  2. Grated cauliflower florets -1/2 cup
  3. Garlic cloves – 5-6 nos ( chopped)
  4. Red chilli powder –2  tsp
  5. Roasted cumin fenugreek powder-1/8 tsp
  6. Turmeric-1/8 tsp
  7. Chopped garlic pods-3 tbsp
  8. Salt-to taste
  9. Water – As needed.
To temper
  1. Oil-1 tbsp
  2. Mustard seeds-1 tsp
  3. Jeera – 1/2 tsp
  4. Curry leaves chopped – few
  5. Hing-2 pinches

  1. Peel the skin of raw mango and chop it finely.(Its better if u grate it )
  2. Remove the cauliflower florets and add in boiling water along with little turmeric powder and salt.
  3. Remove and grate it. Set aside.
  4. Heat oil in a pan add mustard  , jeera , curry leaves and hing
  5. Add garlic and fry till brown.Now add veggies and fry for 2 seconds
    and close lid and cook till soft,stir in middle to avoid burning. Add little water if necessary.
  6. Add chilli  powder , turmeric powder and salt.
  7. Mix and cook for sometime.
Serve with rice as a side dish !!


I have never used tindora in my cooking . So for a challenge I tried this curry . My husband who hates tindora  loved this a lot. 
  1. Dondakaya/ivy guard chopped length wise-1 cup
  2. Chopped tomato –1 no
  3. Chopped big onion – 1no
  4. G&G paste – 1/2 tsp
  5. Red chilli powder- 2 tsp
  6. Salt-to taste
  7. Curry powder-2 tsp ( i used garam masala powder)
  8. Dry coconut powder-1tsp ( i used grated coconut)
  9. Turmeric-1/8 tsp
  10. Oil-3 tbsp
To temper
  1. Mustard seeds-1 tsp
  2. Jeera  - 1/2 tsp
  3. Curry leaves- few
  4. Coriander leaves- few to garnish

  1. Pressure cook ivy guard pieces till done ,drain excess water and set aside.
  2. Fry the pieces in 1 tbsp of oil until crisp and set a side
  3. Heat oil in a pan and  temper all the above ingredients.Add onion  , ginger garlic paste and fry for 5 minutes till raw smell emanates.
  4. Then add tomatoes  and cook till soft.
  5. Add all the powders ,  salt and ivy guard pieces.Fry for 5 more minutes.
  6. Add coriander leaves and serve.
It smells and tastes gr8 with rice as well as roti. !!
  1. I dint deep fry the tindora pieces instead  i shallow fried it for sometime and proceeded the recipe.
  2. Make sure the tindora is not overcooked while pressure cooking.


I made slight changes in the actual recipe to suit my hubby’s taste. It tasted excellent and flavourful the next day. I reheated the rasam and used the same for two days.

  1. Finely chopped tomatoes-3 nos
  2. Berry sized Tamarind
  3. Cooked tuvar dal -1/4 cup
  4. Ajwain/vamu /carom seeds/omam-1/2 tsp
  5. Hing-2 pinches
  6. Crushed garlic- 4 cloves
  7. salt-to taste
  8. Red chillies-2 nos
  9. Turmeric powder -2 pinches
  10. Black pepper powder – 1 tsp
To temper
  1. Mustard seeds – 1/2 tsp
  2. Jeera – 1 tsp
  3. Curry leaves – few
Coriander leaves – to garnish.

  1. Pressure cook toor dal with little turmeric powder till mushy and set aside.
  2. In a cooking bowl,  add water , tomatoes and tamarind.
  3. Cook till soft and reserve the boiled water .
  4. Grind the tomatoes and tamarind to make a paste.
  5. Crush ajwain with hands and set a side.
  6. Heat oil in a pan add cumin,mustard,hing,ajwain and dry chillies.
  7. Fry well and add garlic pieces.saute till golden brown.
  8. Now add mashed dal,tomato paste, water, crushed ajwain , pinched red chillies , salt and pepper powder.
  9. Boil for sometime . I added little sugar while boiling.
  10. Garnish with coriander
Serve hot !!

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