food recipes

Tomato Rasam

Tomato Rasam is a popular South Indian soup that is made with tomatoes, tamarind, and a blend of spices. Here is a recipe to make it:

Ingredients:

2 medium-sized tomatoes

1 tsp tamarind paste

1 tsp cumin seeds

1 tsp mustard seeds

1 tsp black pepper

1 tsp coriander seeds

2-3 garlic cloves, finely chopped

1 small piece of ginger, grated

2-3 dried red chilies

1/4 tsp turmeric powder

1/4 tsp asafoetida (hing)

Salt to taste

2 cups of water

1 tbsp ghee or oil

Few curry leaves

Coriander leaves for garnishing

Instructions:

Chop the tomatoes into small pieces and keep them aside.

In a pan, dry roast the cumin seeds, mustard seeds, black pepper, and coriander seeds until fragrant. Allow them to cool and then grind them into a coarse powder.

In a large pot, add the chopped tomatoes, tamarind paste, ground spice powder, chopped garlic, grated ginger, dried red chilies, turmeric powder, asafoetida, and salt. Mix everything well.

Add water and mix again.

Heat the pot on medium heat and allow the mixture to come to a boil.

Lower the heat and let the rasam simmer for about 10-15 minutes until the tomatoes are fully cooked and the flavors have blended together.

In a small pan, heat the ghee or oil and add the curry leaves. Allow them to crackle for a few seconds.

Pour the ghee and curry leaves into the rasam and mix well.

Garnish with coriander leaves and serve hot with steamed rice or enjoy it as a soup.

Kerala Sambar

Kerala Sambar is a popular dish from the southern Indian state of Kerala. It is a lentil-based vegetable stew made with a variety of vegetables such as drumsticks, brinjal (eggplant), pumpkin, carrots, and beans, along with tamarind pulp and a blend of aromatic spices.

To make Kerala Sambar, first, you need to prepare the sambar masala by dry-roasting coriander seeds, cumin seeds, fenugreek seeds, dried red chilies, and grated coconut. Then grind these ingredients into a fine powder.

Next, pressure cook the lentils with turmeric powder and water until they are soft and mushy. In a separate pan, heat some oil and fry mustard seeds, curry leaves, sliced onions, and garlic until the onions turn translucent. Then add the vegetables and sauté for a few minutes.

Add the cooked lentils, tamarind pulp, and sambar masala to the pan and mix well. Add water as needed to bring the stew to the desired consistency. Let the sambar simmer for 10-15 minutes until the vegetables are tender and the flavors have melded together.

Kerala Sambar is typically served with steamed rice, idli (steamed rice cakes), or dosa (a type of savory crepe). Garnish with chopped coriander leaves and enjoy!

Spinach Lentil Curry

Spinach Lentil Curry, also known as Cheerayum Parippum, is a nutritious and delicious South Indian recipe. Here's a simple recipe for making it:

Ingredients:

1 cup yellow lentils (moong dal)

1 bunch spinach, washed and chopped

1 onion, chopped

2-3 green chilies, chopped

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp turmeric powder

1 tsp red chili powder

1 tsp coriander powder

Salt to taste

1 tbsp oil

2 cups water

Instructions:

Wash the yellow lentils and soak them in water for about 30 minutes.

Heat oil in a pot and add mustard seeds and cumin seeds. Allow them to splutter.

Add chopped onions and green chilies and sauté until onions are golden brown.

Add turmeric powder, red chili powder, and coriander powder. Mix well and sauté for a minute.

Add chopped spinach and sauté for 2-3 minutes.

Drain the soaked lentils and add them to the pot. Mix well.

Add 2 cups of water and salt to taste. Bring to a boil.

Lower the heat and let the curry simmer for 15-20 minutes or until the lentils are cooked and the curry has thickened to your desired consistency.

Serve hot with steamed rice or bread.

Enjoy your delicious and health

Seasoned Buttermilk

Seasoned Buttermilk, also known as Moru Kachiyathu in Malayalam, is a traditional South Indian and Kerala cuisine recipe. It is a simple yet delicious dish made with buttermilk and tempered with spices. Here is a recipe for making seasoned buttermilk:

Ingredients:

2 cups of sour curd or buttermilk

1/2 tsp of turmeric powder

Salt to taste

Water as required

For seasoning:

1 tbsp coconut oil or any cooking oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

2 dry red chillies

A few curry leaves

Instructions:

In a bowl, add the buttermilk or sour curd, turmeric powder, and salt. Mix well.

Add water as required to adjust the consistency. It should be thin but not too watery.

Heat oil in a pan and add mustard seeds. When they start to splutter, add cumin seeds, dry red chillies, and curry leaves.

Fry the spices for a few seconds until fragrant.

Add the seasoned oil mixture to the buttermilk mixture and stir well.

Check for seasoning and adjust the salt if required.

Serve chilled with rice or drink it as it is.

Enjoy your delicious Seasoned Buttermilk or Moru Kachiyathu!