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Showing posts with label rasam. Show all posts
Showing posts with label rasam. Show all posts

May 24, 2011

Uppu Saaru / Bittergourd Rasam Recipe

I learnt this delicious kuzhambu /rasam from my MIL.Just like Kazhani kuzhambu , this is also an easy , unique recipe.I usually make pitlai with BG.But this is something different in taste and the procedure.Here comes the recipe with the picture..
uppu saaru

  • Bittergourd - 1 no (medium size)
  • Tamarind - Small gooseberry size
  • Salt & water - As needed
To roast & grind :
  • Oil - 1 tsp
  • Toor dal - 1.5 tsp
  • Channa dal- 1 tsp
  • Urad dal - 1 tsp
  • Red chilly - 4 -5 nos
  • Grated Coconut - 1 tbsp
To temper :
  • Mustard seeds - 1 tsp
  • Urad dal - 1/2 tsp
  • Curry leaves - few
  • Slice cut Bittergourd with 1 inch thickness.
  • In a pressure cooker , take the bittergourd slices and cook till 1 whistle.
  • Take a tsp of oil in a kadai and roast the ingredients given above. Powder it coarsely and set aside.
  • In the  kadai , heat oil and temper the items given under "to temper". Now add the tamarind extract , salt , hing and curry leaves.
  • Add the cooked bittergourd pieces and allow it to boil for sometime.
  • Now mix the coarsely ground powder and boil for 5 mins.
  • The mixture should be watery in consistency.
  • Finally garnish with coriander leaves.
Serve hot with plain rice & papad.
 uppu saaru 1
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December 15, 2009


I always prepare pitlai with bitter gourd. For a change i wanted to try some varieties like bittergourd podi ,curry etc. At last I got the recipe for podi from a blog. Sorry friends ,i dont remember the blog name exactly.The dish was named as “Malathi chandur’s kakarakaya podi “..I did some changes according to our taste buds and tried. My hubby who hates Bittergourd likes to have this podi with plain rice.It doesn’t taste much bitter .Thanks to Mrs .Malathi chandur, a cookery expert & writer of many telugu novels for this yummy recipe.
Bitter gourd powder !!
Here comes the recipe :

Ingredients :
  • Bitter gourd – 1 no
  • Tamarind –a gooseberry size
  • Red chilly – 5-7 nos
  • Coriander seeds – 1 tsp
  • Urad dal – 1 tbsp
  • Chana dal – 1 tbsp
  • Grated Coconut – 1 tsp
  • Big onion – 1 no ( small sized, finely chopped )
  • Asafetida /Hing – a pinch.
  • Salt – As needed
  • Cooking oil – 2 tbsp
Method :
  • Chop the bitter gourd into very small pieces ( chop as small as possible ).
  • Add the required salt and mix well.Keep aside  for 30 mins and squeeze the water that comes out from the bitter gourd.(this helps to remove its bitterness. ). For people who like its bitter taste can keep it for just 10 mins and proceed further.
  • Take the tamarind and pinch into very small pieces.In a kadai, dry roast the tamarind pieces till it becomes dry.  Remove in a plate.
  • Heat 1/2 tbsp oil in the same kadai and saute the chopped onion till transparent. Add grated coconut, mix well and switch off the flame. Grind to a dry coarse powder adding roasted tamarind without adding water. Remove in a plate. 
  • In the same kadai ( no need to add oil), roast urad dal , channa dal , coriander seeds along with red chillies and hing. Cool and powder it fine or coarsely. Keep it seperately. 
  • Add 1.5 tbsp of oil in the kadai and saute the finely chopped bitter gourd pieces till it gets cooked.
  • Once its cooked add the coarse ground powder and the coconut mixture to it. Mix well and check for salt.
Yummy podi is ready to be mixed with plain rice topped by sesame oil.
Bittergourd podi
Note :
Here i have coarse ground everything.If u wish u can grind it to a fine powder.

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July 30, 2009

Energy Rasam - Moong Dal Rasam

I took this recipe from Aval Vikatan magazine under “Paati vaithiyam” section.We (Me & My MIL )call this rasam as ‘Energy Rasam’ .We have this rasam whenever we suffer from fever,cold,mouth and stomach ulcers.U can also have this rasam after recovering from jeopardizing diseases like small pox,chikunguniyaa,typhoid etc.This regains the lost strength to our body..It helps to improve the loss of appetite .The moong dal used here has got the tendency to cure stomach and mouth ulcers and the ginger induces hunger..Jeera/Cumin seeds is good for digestion..Overall it makes our body to work efficientlyThumbs-up

Very easy to prepare and tastes like Ven Pongal (Kaara pongal) when  mixed with plain rice and ghee..

  • Moong dal – 1/2 cup
  • Tomato  - 2 nos
  • Ginger – 1 inch size (finely chopped)
  • Jeera / Cumin seeds – 1 –2 tsp
  • Lemon – Half
  • Pepper Powder– 1 tsp (optional)
  • Salt and water - Required
To temper
  • Mustard seeds – 1/4 tsp
  • Jeera – 1/2 tsp
  • Asafetida/Hing – 1/4 tsp
  • Curry leaves – a sprig
  • Ghee – 1 tsp
Coriander leaves – to garnish
  • Heat a kadai and dry roast 2 tsp of jeera and grind it to a fine powder.
  • Pressure cook moong dal along with finely chopped ginger,tomatoes and salt for 1-2 whistles and mash it with a ladle.Add the jeera powder.
  • Now heat a kadai with 1 tsp of ghee and season with mustard and cumin seeds.Add 1/4 tsp of hing,curry leaves.
  • Add this seasoning to the dal mixture and let it boil for sometime.
  • Remove from fire and add the lemon juice(fire off!!).
  • Mix it well and garnish with coriander leaves.

NOTE:If u want it to have spicy,u can add black pepper powder ..But we don’t need it ...I dint have coriander leaves to garnish..

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June 15, 2009

Veppam Poo Rasam - Neem Flower Rasam Recipe

I learnt this veppam poo rasam recipe from my MIL. We make this at least once in a month. Slightly bitter in taste but a very healthy & aromatic dish.  You can use dried neem flower or fresh neem flower for this rasam but you need to roast it before adding in the rasam as it helps to reduce the bitterness. Lets see how to make veppam poo rasam recipe for rice. 

  • Dried Neem flower /Veppam poo – 2-3  tsp
  • Tamarind – Big gooseberry size
  • Red chilli – 3-4 nos (pinched into two)
  • Turmeric powder – a pinch
  • Jaggery / sugar – 1/4 tsp
  • Oil – 1 tbsp
  • Salt & water – as needed
To Temper:
  • Cooking oil / ghee - 2 tsp
  • Mustard seeds – 1/4 tsp
  • Urad dal – 1/2 tsp
  • Toor dal  – 1/2 tsp
  • Curry leaves – a sprig
  • Dry roast neem flower in a kadai till brown and nice aroma arises .
    Cool down. Crush it with your hands and powder it. Set aside.
  • Soak tamarind in water and extract the juice from it.
  • Heat a kadai with oil and add the tempering items one by one. Add the pinched red chillies and curry leaves. Roast it for a second. 
  • Then add the tamarind juice, a pinch of turmeric powder and salt.
  • Add the jaggery/sugar. Let it boil for sometime .
  • Remove from fire. Then add the roasted and powdered neem flower. Mix it well.
Serve with hot plain rice!!

Bye , catch you all in the next post.

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February 11, 2009

PuliSaaru Recipe / Vendhaya Rasam - Fenugreek Onion Rasam

Rasam recipe

This saaru( a kind of rasam) tastes excellent with plain rice.When i was pregnant , during the first three months,i didn’t like to eat sambar/vatha kuzhambu etc(u all know our taste changes during pregnancy) .On those days, My Mom-in-law used to prepare this for me.I used to have this rasam mixed with plain rice as my food all the time ;)This is my favorite.Very easy to prepare.When u run short of time to prepare lunch,u can do this saaru/Rasam quickly.We call this as "Vendhaya rasam".It tastes different from our usual rasam recipe as i have added onions in this.

  • Tamarind – Small gooseberry size (soak in warm water)
  • Big onion – 1 no(finely chopped)
  • Green chilly – 4 nos (slit cut)
  • Tomato – 1 no (chopped)
  • Salt – to taste
To temper
  • Mustard seeds- 1/4 tsp
  • Methi seeds/fenugreek – 1/2 tsp
  • Urad dal- 1/4 tsp
  • Toor dal – 1/4 tsp
  • Curry leaves – a sprig
  • Asafetida/hing – 1/4 tsp
  • Oil – 1 tbsp
  • Coriander leaves – to garnish
  • Soak the tamarind in water and extract the juice from it.
  • Heat a kadai with oil and add methi seeds first.when it starts to pop,add mustard seeds,urad dal,toor dal ,a pinch of asafetida and curry leaves one by one in the same order.
  • Now add the chopped onions and saute till they are transparent.
  • Now add the tomato,saute and cook for 1 min.Add the tamarind extract with required salt and water.
  • Add the remaining hing and boil it for 2-3 mins.
  • After removing from fire,add 1/4 cup of water to it.
  • Finally,garnish with coriander leaves..
Mix with plain rice and enjoy ur day with Puli saaru!!

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January 19, 2009

Rasam Recipe

There are different methods of making rasam.I learnt this from my Chithi(Aunty).. She told this recipe as brahmin rasam. Thanks to my aunty.It came out well!!
Here is the rasam,


1 cup - 200ml

  • Cooked toor dal – 1/8 cup
  • Tamarind – Small gooseberry size
  • Red chilli powder  - 1/2 - 1 tsp
  • Pepper & Jeera/cumin seeds – 1 tsp each
  • Tomato(Crush into small pieces) – 1 no
  • Curry leaves – a few
  • Mustard seeds – 1/4 tsp
  • Asafetida/Hing – a pinch
  • Coriander leaves/cilantro – to garnish
  • Oil & Ghee – 1 tsp each
  • Sugar – little to taste


  1. Roast pepper & jeera using 1tsp of ghee and coarse grind . keep it aside.
  2. Soak tamarind in water and extract pulp.
  3. Hand blend the cooked toor dal and dilute it.
  4. Heat a kadai with 1tsp of oil and season with mustard , cumin seeds and curry leaves.
  5. Add the crushed tomato , tamarind extract ,chilli powder & a pinch of hing.
  6. Bring it to boil and then add the toor dhal water.
  7. Boil for sometime.
  8. Finally add the salt ,crushed pepper,jeera & little sugar.Boil till it froth. switch off the flame.
  9. Garnish with coriander leaves.
Delicious Rasam is ready!!!

Serve hot with plain rice and ghee!!
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