Thalikardu! - Last thing or First thing in the kitchen

Thalikardu is the tamil word for the last thing to do for Rasam and Kootu. I mean, After preparing Rasam or Kootu ,atlast, the pour ghee or oil in a separate kadai and pour the mustard, cumin seeds , wait till it splutters and pour back to the dish.

Normally , its the last thing to do in the kichen, so the aroma comes from that and stays till we take it. But some people do it before hand and keep it in a spoon or Karandi. I have seen my mother does it later hand or before serving so that it remains so aromatic but also, my sister does it before hand and keep it in spoon to add it later. Which one is the best? is the question arises in everyone's mind.

If they are going to Thalikardu before hand, they might use one vessel to do it and keep it in spoon and prepare rasam or any other dish in that same vessel . But If they are going to thalikardu later means, they might use one vessel to prepare rasam or any dish and later one small kadai to thalikardu and add it last.

Eventhough, it is not a very good reason to debate, it always strikes in my mind, why do it before hand and keep it.Does it not loose the aroma ?What do you think?

Traditional Lemon Rasam - Lemony Rasam

"Where is the Mustard? Where is the Toor dal? Where is Daniya?" started my day with lots of questions after arranging things in the kitchen. I have moved to Chicago since my husband's new project over here.
After a long gap, I have resumed back my position in my kitchen. So, Why not prepare some traditional thing at home? I started with Lemon Rasam, which is my husband's favourite as well as my Mom's too. She can prepare it so nice so I try no to imitate her and try my own.

Its so simple and yummy and ofcourse, Easy too. Mostly people do put toor dal in that, but a traditional is use of Moong dal! yes, its Paitham parupu ( Moong Dal).The beauty of this rasam , does not require Tamarind juice at all. So simple and easy,isnt't?


Ingredients:

Water - 3-4 cups
Tomatoes - 1( medium ) or 2 ( small)
Green Chillies - 3-4
Grated Ginger- 1 spn
Turmeric Powder - 1/2 spn
Moong Dal ( Cooked) - 1/2 cup or less than 1/2 cup
Mustard- 1/2 spn
Lemon - 2
Asafoetida - a pinch
Coriander and Curry leaves

Method:

1) In a vessel, Pour Ghee and add Mustard. Wait till it splutters.
2) Then add Green chillies, Ginger and Tomatoes, Turmeric powder and fry for a minute or so.
3) Pour water , salt and let it boil for 10-15mts till the water becomes half the quantity you poured .
4) Switch off the gas and take the cooked moong dal ( Smashed nicely) and add it to the vessel.
5) Lit the gas again till you get the boil and switch off.
6) Atlast, add squeeze the lemon and see for your taste till you get the Lemony taste.

Garnish with coriander,curry leaves and ofcourse, Asafoetida.

NO RASAM PODI , NO TAMARIND JUICE...ISNT'T SIMPLE?

You will surely love it.