Kalyana Rasam

As the name suggests this rasam is usually served in most of the "Tam- Brahm" marriages. I always wondered how the rasam served by them are so aromatic. Then one of my cousin told for marriages they grind freshly roasted powder. As usual I got curious and browsed in net to get this recipe. I modified it slightly to suit my taste buds. Though this is a very slight tweak from usual rasam the difference is so huge! A simple potato roast with this rasam could make a satisfying weekend special lunch. Even a roasted papad is enough to enjoy this with steamed rice on a rainy day :).   

PS: I love the combo of this rasam with enna kathrikai and I recoomend readers to try the menu too!!

Kalyana Rasam

Cuisine: Indian Category: Main course Difficulty level: Easy Prep Time: 20 mins Cook time: 10 mins Servings: 4

Ingredients Tamarind 1 inch piece Tomatoes 1 medium sized Thur dal 1 Tbl spoon Salt 1 tsp flat Turmeric A small pinch Coriander leaves 1 spring Ghee 2 Tsp To roast and Grind Thur dal 1 Tsp Dry Red Chili (round chili) 3-4 Pepper 1/4 Tsp Jeera 1/4 Tsp Asafetida A Generous pinch Curry leaves A few To Temper Mustard 1/2 Tsp Jeera 1/2 Tsp Asafetida A Generous pinch Dry red chili 1 Curry Leaves Few leaves Preparation      1.     Soak tamarind in hot water for 15 mins. Pressure cook the dal for 4-5 whistles by adding water in 1:1 ratio. Mash it well. Chop the tomatoes and coriander leaves.

Method             1.     In pan add 1 Tsp ghee and roast the ingredients mentioned. Once the dal turns golden brown cool down and grind the mixture to a coarse powder.      2.     Boil tomatoes with little water. Once they become soft add the tamarind juice along with turmeric and salt. Boil till raw smell off tamarind goes off.     3.     Add 1/2 cup water to mashed dal to make a thin juice. Add this to rasam and boil for few minutes. Finally add the ground powder and mix well. Switch off flame once rasam becomes forthy.     4.     Temper with the ingredients mentioned. Garnish with fresh coriander leaves and serve!!                                            Notes

·         Do not over roast the powder as it may change the colour and taste of the rasam. Saute in medium flame for few minutes.      ·         Stays flavourful even the next day!

Tempering with round red chilies make the rasam look cute right ?? :)  

Kadala mavu chutney- Besan Chutney

Besan Chutney is a very easy and yummy side dish usually served with pooris in hotels. However both my mom and MIL does'nt make this often. When I visited my sissy home I tasted it after such a long gap and immediately liked it. Tasted great with chapathi and dosa too!!. Loved the ease with which this dish could be made. Along with chapathi makes a great start for a relaxing weekend :). Lets move to the recipe.

Kadala Mavu Chutney

Cuisine: Indian Category: Side dish Difficulty level: Easy Prep Time: 10 minutes Cook time: 10 mins Servings: 4

Ingredients Besan/ Kadala mavu 2 Tsp Onion 2 big sized Tomato 4 medium sized Ginger 1/2 inch piece Green chili 3 Salt 1 Tsp Turmeric 1/4 Tsp Chili powder 1/2 Tsp Coriander leaves 1 spring To Temper Oil 2 Tsp Mustard 1/2 Tsp Jeera 1/2 Tsp Asafetida A small pinch Curry leaves 1 spring Preparation     1.     Mix the besan with 1.5 cup water to form a very thin batter. Chop the veggies finely.

Method            1.     In pan add oil and once it becomes hot enough, temper the ingredients mentioned. Add green chilies, ginger and onion along with turmeric and saute in medium flame till onion becomes translucent.      2.     Add tomatoes, salt and chili powder. Cook till the tomatoes become mushy and add the besan batter. Add 1/2 cup water if needed and boil for few minutes till the raw smell of besan goes off and the mixture thickens.      3.     Garnish with corriander leaves and serve as side dish for roti/poori or even idly dosa!!

Notes      ·         If you want bright yellow colour chutney skip chili powder and add one more green chili. The colour depends on nature of the besan flour too.       ·         You can also add 1 Tsp garam masala at the end if you like that taste.       ·         Do not add more besan. Mentioned quantity is more than enough as besan has tendency to thicken lot while boiling.

Taste bhi, Health bhi, kushiyan bhi!!!

Enna Kathrikkai Vathakal

Enna kathrikai vathakkal is a simple tweak from normal brinjal stir fry. We replace red chili powder with freshly ground masala. There can be many variation in preparing the spice powder I am just posting my version. Being a rich sabji with more oil and spices this goes well with any mild gravy like Mor kuzhambu, sambhar or even simple rasam!! Do try out and share your feedbacks :)!!

Enna kathrikai vathakal

Cuisine: Indian Category: Side dish Difficulty level: Easy Prep Time: 10 mins Cook time: 20 mins Servings:  3-4

Ingredients Brinjal 1/2 kg Salt 1 Tsp flat Turmeric 1/4 tsp Oil 2 Tsp+ 1 tbsp Mustard 1/2 Tsp Urad dal 1/2 Tsp To roast and grind Urad dal 1/2 Tsp Channa dal 1 Tsp Dhania 2 Tsp Red Chili 6-8 Asafetida A generous pinch Grated coconut 1 Tsp Curry leaves 1 spring

Preparation            1.     In pan add 1 Tsp oil and roast the ingredients mentioned. Once the dal turns golden brown, switch off the flame. Cool down and grind them to a coarse powder.      2.     Chop the brinjal roughly into medium sized pieces. Method     1.     In pan add 1 tsp oil and temper with mustard, urad dal. Add chopped brinjal along with salt and turmeric.       2.     Cover and cook in medium flame till the brinjals become soft and give out oil as shown. Add the ground spice powder.     3.     Add 1 Tbsp oil and mix everything well. Ensure the masala covers all brinjal and roast for few more minutes. Serve with sambhar/rasam of your choice!!

Notes      ·         I prefer to chop brinjal roughly for this sabji to prevent them getting mashed after cooking.      ·         Cook the brinjal in medium flame to ensure even cooking. Cooking in high flame may cause the veggies to get burnt.      ·         Adjust number of chilies according to your spice level but remember this is supposed to be a spicy stir fry!!

 Enjoy the yummy curry with hot rice and gravy of your choice!!!