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RAW MANGO & JEERA RASAM

Hello !!

I was down with viral flu this week. Haze has added to my vows. I am back to normal routine now. Varieties of rasam kept me going throughout the week. One of the rasam varieties I am sharing today id Raw Mango & Jeera Rasam. You will fall in love with this recipe once you taste it. I bet you will be tempted to make it more often.

There are many varieties of Rasam from the south. Some varieties help you to combat flu and increase resistance. It is more of a traditional soup.You need to try it to love it.

My humble contribution for 214th #Foodiemonday #Bloghop theme #RasamRaga is this supremely delicious Raw Mango and Jeera Rasam. This week’s theme was suggested by our co blogger Priya who is an amazing blogger.Head over to her blog for wonderful traditional and gujarati recipe https://thephotowali.wordpress.com/.

Recipe for Raw Mango and Jeera Rasam:

Ingredients:

1 Raw Mango (Medium size)

2 Tbsp Toor Dal

2 Tsp Jeera / Cumin seeds

3/4 Tsp Black Pepper Corns

1/2 Lemon Size Tamrind

Salt to Taste

3 Cups of Water

For Tempering:

2 Tsp Ghee / Clarified butter

1 Tsp Mustard seeds

1/2 Tsp Cumin / Jeera

1 Sprig Curry leaves

2 Tsp Finely Chopped Coriander

2 Dried red chillies

1/4 Tsp Turmeric / Haldi

1/4 Tsp Asafoetida

Method:

Soak toor dal for 10 minutes. Peel the raw mango and chop into small cubes. In a blender make a fine paste of raw mango , soaked toor dal, jeera ,soaked tamrind (keep the tamrind water for alter use)and black pepper corns.

Heat a wide bottom pan. Once the ghee is hot add cumin, curry leaves, dried red chillies ,haldi ,asafoetida and jeera. Once they mustard starts to splutter add the mango ,jeera and pepper paste.Cook the paste for 2 minutes on medium flame. Add salt ,tamrind water and plain water. Bring it to boil. Garnish with fresh coriander and switch off the flame.

It can served with piping hot rice and papad. You can just serve it as soup as well.

https://preethicuisine.com/kathirikai-vathal-rasam-sundried-eggpla

https://preethicuisine.com/pepper-rasam-vada-2/

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LEMON RASAM / NIMBEHANNU SAARU

 

Hello!!!

Weather in this part of the world has been affected by Typhoons. To keep up with this bad weather this simple yummy and tangy Lemon rasam comes as a rescue.This recipe has been passed on from our greatgrandmothers who had such simple home remedies. We can have it as a soup or it goes well with Kootu or Spicy Kozambhu ,piping hot rice ,ghee and papad.

This week’s theme was suggested by Sasmita who blogs at https://www.firsttimercook.com. Do check her blog for the simple and yummy recipes. My humble contribution for 162nd #Foodiemonday #Bloghop theme #Lemonaffair is this simple and delicious Lemon Rasam.

Recipe for Lemon Rasam / Nimbehannu Saaru:

Ingredients:

3/4 Cup Boiled and Mashed Toor dal

2 Medium Tomatoes

2 Green Chillies finely chopped

2″ Ginger grated

3 Cups of water

Salt to Taste

1/2 Cup finely Chopped Coriander

Few Sprigs of Curry leaves

1/2 Tsp Mustard / Rai

1/2 Tsp Jeera

2 Dry Red Chillies

1 Tbsp Ghee

Juice of one Big Lemon

Generous pinch of Asafoetida /Hing

Method:

Boil the dal in a pressure cooker and mash it nicely.Keep it aside. Take a wide bottom pan. Add water, chopped tomatoes, grated ginger,finely chopped green chillies , half of chopped corianer. Keep it on medium flame and let it boil untill the tomatoes turn mushy. Mix well. Now add the dal and mix well. Let it boil for 5 mins. Pour the tadka and mix well. Let it boil for 2-3 mins. Switch off the flame and add the lemon juice.

Garnish with the remaining coriander and serve as a soup or pair it with kootu or spicy kozambhu and Rice and Papad.

For Tadka:

Heat the ghee. Add mustard seeds and red chillies torn into pieces.Once it splutters add jeera and curry leaves and a generous pinch of Hing.Switch off the flame.

This is good for sore throat as well.

 

Enjoy!!!!!!!!!!