I don't know if I have shared it before, but South Indian cuisine is my all-time favorite food to cook and eat. I love eating my North Indian food, Bengali dishes, Rajasthani Baati and Kair, Gujarati everything, and of course, all kinds of global food too! But if I were to live the rest of life on only one type of food, then it is going to be South Indian, hands down! Coconut, the aroma of curry leaves, mustard seeds tempering... I am a happy soul if I am around these smells.
This winter, I am making Rasam frequently, and will list my favorite recipes here. Today, I came across this Amla rasam on Hebbar's kitchen, which I am planning to try today. It is very good for cold as well.
Amla Rasam
Amla paste:
- 5 amla / nellikai / gooseberry, chopped
- 2 tomato, cubed
- 2 dried red chilli
Grind these 3 to a smooth paste in a mixer.
Pepper Garlic Masala:
- ½ tbsp pepper
- ½ tbsp cumin
- 3 cloves garlic
- 1 inch ginger
Crush them together coarsely in a mortar pestle.
- 3 amla, chopped
- ½ tomato, chopped
- curry leaves
- ½ tsp turmeric
- 1 tsp salt
- 2 cup water
- 4 cup water
- 1½ cup cooked toor dal
- 2 tbsp coriander, chopped
- 2 tbsp ghee
- 1 tsp mustard
- 1 tsp cumin
- hing
- 1 dried red chilli
- curry leaves
Pour tempering and coriander over the rasam.
Credit: https://hebbarskitchen.com/nellikai-rasam-recipe-amla-rasam/
Simple no-daal Rasam
- 1 tsp tamarind - soak in warm water and strain. Add more water to make it 3 cups
- 1 Tomato
- 1.5 teaspoon Rasam powder
- ¼ teaspoon jaggery
- ⅛ teaspoon Turmeric powder
- Salt
- 2 tablespoon Coriander leaves chopped
- 5 Curry leaves
- 1 tbsp Ghee
- ½ teaspoon Mustard
- 2 Red chilli
- 1 teaspoon Cumin seeds jeera
- 1 sprig Curry leaves
Simple Tur daal Rasam
- In a pot, add tur daal, water, chillies, ginger, garlic, curry leaves, coriander leaves, coriander powder, black pepper, jeera, onion, tomato, lemon juice
- Mix and cook in a covered pot for 45-60 minutes.
- Strain it.
- Add curry leaves, coriander leaves and tadka.
Comments
Post a Comment