Simple Coriander Rasam ( Kothamali Rasam)

There are different types of Rasam. You may be familiar with Pepper rasam, Tomatoes rasam, Garlic rasam. etc., What's so special about this Coriander Rasam? All rasam include coriander leaves at last for fragrance, but what makes this so different from other rasams. You believe it or not, its so yummy and tastes wonderful.



The recipe as follows:

Tamarind(small round size) : Extract juice from this
Tomatoes - 2 (medium sized or 1 big one)
LG asafoetida : one small piece ( If you don't have one, Just add LG asafoetida atlast)
Rasam powder : 1 tsp
Salt

To Grind :

Soak 1 tsp : Dania (coriander powder )
2 tsp : Toor Dal


Once you extract the juice from tamarind , add tomatoes, asafoetida, rasam powder , salt and let it boil for 10 -15 mts . After that, add the grinded one.
Atlast , Talikavum. Don't forget to add coriander leaves and curry leaves.

P.S : Talikavum: ( In a small kadai, pour ghee then add Mustard seeds).Normally, for rasams, Ghee is always better because of its divine smell.

18 Aadi peruku

The 18th day in the Aadi month falls on 3 rd of august in the English calender.

This festival is associated with agriculture.After germination and transplantation, lot of water is required to irrigate the rice crop which is the staple food.

The tamizh culture developed in the fertile plains of the cauvery river. As the rains increased the volume of water in the river increased day by day and overflowed on Padhinettaam perukku.

The gift of nature padhinettaam perukku is the festival.During this festival, my mother does mixed rice. So am presenting you , pulinsadam, thengai sadam, elumicha sadam, thayir sadam with delicious avial...

Yummy Garlic Rasam (poondu Rasam)

Garlic Rasam

Ingredients

• (small)Lemon Sized Tamarind
• 10-11 garlic flakes
• 2-3 long Red Chillies
• 1 spn Turmeric powder
• 1-2 tomatoes
• few Curry Leaves
• 1 Spn Mustard seeds
• a pinch of Asafotedia
• 2-3 spoons of Oil
  

1. Take a pulp of Tamarind and make a juice out of it.

2. Take a Kadai, pour Oil and mustard seeds. Wait till it pops out.

3. Put flakes of Garlic, Red chillies, and tomatoes - Fry for 1 minutes

4. Put haldi and pour tamarind pulp with salt and Let it boil for 15-20 mts.

5. Put curry leavs and bring boil to off.

Yummy Garlic Rasam is ready.

(Black Nightshade)Manathakali Vathakuzhambu

Toordal, Urad dal, Chana dal,Manathakali,Red chilies, Curry leaves and LG Perungayam


(Black Nightshade)Manathakali Vathakuzhambu

Ingredients:

Big lemon-sized tamarind(puli)
1 spn Mustard seeds
1 spn Channa dal
1 spn Urad dal
1 spn Toor Dal
4-5 Methi seeds
4-5 Red Chillies
2 heep spn Sambar powder
6-7 Curry Leaves
1.5 spn (Black Nightshade)Manathakali
5 Spoon Gingely Oil

* Take a kadai, Pour Gingely oil
** Add Mustaed Seeds
** Add Channa Dal
** Add Urad Dal
** Add Toor Dal
** Add Methi Seeds
** Add Red Chillies
** Add (Black Nightshade)Manathakali
and fry till it become light brown

* Then add the pulp of Tamarind Juice

* Add Sambar powder and Salt

*Let it boil for 15- 20 minutes till it become tight fluid.

* Simmer it on 5 minutes

*Yummy (Black Nightshade)Manathakali Vathakuzhambu Is ready

P.S : Shallots,Applam(Papad) can also be used instead of (Black Nightshade)Manathakali.