MYSORE RASAM

Mysore rasam is a very flavourful rasam prepared with freshly ground rasam powder with coconut. I used to prepare this rasam for special occasions.My son used to drink this rasam like a soup!

Ingredients
Cooked toor dhal: 1/2 cup
Tomato: 1 small
Tamarind: one large gooseberry size
Curry leaves: a sprig
Turmeric powder: a pinch
Asafoetida: a generous pinch
Salt: 1.5 tsp (adjust to taste)
Coriander leaves: few

To fry and grind
Coconut oil/ ghee: 1 tsp

Dried red chillies: 4 or 5

Bengal gram dhal/Kadala paruppu: 1.5 tsp
Coriader seeds/Dhaniya: 1 tablespoon
Cumin seeds/Jeera: 1/2 tsp
Pepper: 1/4 tsp
Fengureek seeds: 1/8 tsp
Grated coconut: 3 tablespoons

To temper
Coconut oil/ ghee: 1 tsp
Dried red chillies: 1 or 2 (optional)
Mustard seeds: 1/2 tsp
Cumin seeds: 1/4 tsp

Procedure:

1) Soak tamarind in enough water
2) Heat 1 tsp of oil in a pan and fry the bengal gram dhal, coriander seeds, cumin, pepper, fenugreek & chillies

3) Once it turns reddish brown, add the grated coconut and fry for a minute. 

4) Allow it to cool and grind to a fine powder in a mixie

5) Extract the tamarind juice with 2 cups of water
6) Boil the tamarind juice along with chopped tomatoes.

7) Once it comes to a boil add curry leaves, turmeric powder,salt and asafoetida and simmer for 10 minutes until the tomatoes are cooked

8) Now add the cooked toor dhal and 1 more cup of water, increase the flame to high and allow it to come to a boil.
9) When the rasam is about to boil add the ground rasam powder and boil for not more than a minute
10) Temper with 1 tsp ghee, mustard seeds and cumin seeds and garnish with chopped coriander leaves

KARADAYAN NONBU UPPU ADAI

KARADAYAN NONBU VELLA ADAI

Ingredients
Raw Rice: 1 cups
Karamani (Black eyed bean):  1/4 cup
Finely sliced coconut: 1/2 cup
Water: 1.5 cups
Ghee:1/2 tsp

Jaggery grated: 1 cup

Cardomom powder: 1 tsp

Procedure:

Step1:

Wash the rice and dry it

Step2:

Dry roast the rice in medium flame until it becomes light brown and let it cool.

Step3:

Dry roast karamani for 2 - 3 minutes and add water and cook for 15 min.

Step4:

Slightly fry the sliced coconut in 1 tsp of ghee.

Step5:

Powder the rice in a mixie

Step6:

Dry roast the rice flour again for 2-3 minutes.

Step7:

Heat 1.5 cups of water in a pan and add grated jaggery to it.Once the jaggery starts melting add sliced cocunut,cooked karamani and cardomom powder.

Step8:

Now slowly add half of the quantity of powdered rice and stir continously until the flour is cooked and thick consistency is reached. Allow it to cool.

Step9:

Make round shapes with the dough with a hole in the center and steam cook in idli plate for 7-10 minutes