Maangaai Paruppu Rasam/ Green Mango Dhal Rasam

I personally love rasam...any type or flavour either for lunch or dinner. To top it off I love to make rasam which can double up as warming tasty soups. This recipe is so wonderful with the medly of flavours- soury tangy taste of mango with the spicy kick of the red chillies and pepper with under tones slight sweetness form the mango and sugar. You have to taste it  to believe it.....

In India, we have specific fruits and vegetables which are abundant in the summers....these fruits and veges are designed to quench thirst far more effectively than ice cold water. Green mangoes, gooseberries, watermelon, ice apples [nungu] are a few of the summer specials...

Go here to view the recipe for Nellikaai Rasam

If u don't prefer the strong taste of tamarind as in traditional rasam.....then this one is for u. U just need to add more water for serving this as rasam and less water for serving as soup.

Green mango [medium]: 3

Toor dhal: 100 gms.

Red chillies: 3.

Tumeric powder: 1/2 tsp.

Sugar: 1 tsp.

Salt: to taste.

Asafoetida powder : 1/4 tsp.

Oil: 2 tsp.

Coriander leaves :a few to garnish

To dry roast and powder:

Cumin seeds : 1 tsp.

Pepper corns: 1 tsp.

Dhania seeds: 1 tsp.

To splutter:

Mustard seeds: 1/2 tsp.

Curry leaves: 1 sprig.

1. Cut the green mangoes into large quarters and boil them in 1 cup of water until soft [along with the seeds]. Cook the dhal seperately until mushy.

2.Scoop and scrap out the flesh from the mango slices and the seeds. Do not thrown away the water.

3. Whizz the mango flesh and cooked dhal in a mixer grinder until smooth. Keep it aside.

4. Heat 1 tsp of oil in a kadai on medium flame. Add the ground powder masala and red chillies. Saute for a minute.

5.Add the mango dhal paste, tumeric powder, salt and the water in which the mango was boiled + another cup of water.

6.Simmer for 10-12 minutes. Add the sugar and asafoetida powder and put off the flame.

7.Splutter the mustard seeds and curry leaves in 1 tsp of oil in a seperate pan and add to the rasam.

8.Garnish with coriander leaves.

Serve hot with rice and a dollop of ghee.

Note: The mangoes must be sour otherwise it will not taste good. If only big mangoes are available, use one mango for the given recipe measurements. For boiling the mangoes the water level should be just covering the mangoes. Add water according your preference of consistency at the simmering stage where you add all the spices.....,

Entry for "Soup Recipes Event" by Dr.Sameena Prathap
 

My blogging buddies: Gayathri , Priya Suresh , Srivalli , Monika , Veena , PJ , Priya Vaasu , Azeema , Jay , Ayeesha , Soumya , Usha ...yummy recipes to be checked out..

Enjoy....

Scribbled by Reva.

Kozhi Rasam/Chicken Rasam

This is one of dishes that I would say......"soul filling" to say the least especially when you are down with a cold, snuffy n sneezy.....that is how I am today....
             It is the "chicken soup for the tired soul" - namma ooru ishtyle...
        
            All the ingredients in this recipe are directed towards strengthening your immune system and help the body get rid of the germs ....the entire credit goes to "Our Grans" and "Their Grans" for brewing this spicy liquid. This is a chettinad special...

            The chicken should be mainly bones with a little meat on them as the flavour lies in the bones. Boneless chicken doesn't suit this recipe very well but if you are keen, please go ahead.

Chicken : 1/4 kg
Pearl onions: 6-8.
Country tomatoes: 3.
Green chillies: 2.
Ginger garlic paste: 1 tsp.
Pepper corns: 1/2 tsp.
Cumin seeds: 1/2 tsp.
Fennel seeds: 1/2 tsp.
Cinnamon stick: 1 inch piece.
Dhania powder: 1/2 tsp.
Tumeric : 1/4 tsp.
Salt: to taste.
Oil: 1 tsp.

To garnish :
Coriander leaves

1.Heat oil in a kadai. Splutter  pepper corns, cumin, fennel and cinnamon.
2.Add the chopped onions and saute until translucent.
3.Add the ginger garlic paste and saute for 5 mins.
4.Add the tumeric, dhania powder, tomatoes and green chillies and until everything is well blended and mushy.
5.Add the chicken with 400ml-500ml of hot water and simmer for 30 mins.
6.Serve hot garnished with coriander leaves.

               Drink the soup as it is or add 2-3 tablespoon of cooked mashed rice to a bowl of soup to make it into a thick comforting wonderfood.

Medicinal properties of ingredients:
Pearl onions/Garlic: Anti inflammatory and antioxidant.
Ginger: Aids digestion, reduces nausea and combats respiratory infections.
Cinnamon: Astringent, antiseptic and blood purification.
Pepper: Diuretic, antioxidant and antibacterial
Cumin: Aids digestion, rich in iron which in turn boosts immune system.
Fennel: Aids digestion.
Dhania: Antibaacterial and aids digestion.
Tumeric powder: Antiseptic and antibacterial.

Srivalli's post for today.

Enjoy....

Scribbled by Reva.

Nellikaai Rasam

The word "Nellikaai" reminds me of my school days and my sister, Kalpana who was crazy about these lovely wonders. An old lady used to sell them outside our school gates, soaked in salt water and they just melt in the mouth.

There are two types of gooseberries- Chinna Nellikaai [Phylanthus Acidus] and the larger variety [Phylanthus Officinalis]. Most of the households in South India have a Nellikaai tree in their backyard. This fruit grows in regions where the climate is hot because it has properties to cool the body and quench thirst.
 
This fruit is known for its medicinal properties and used extensively in Indian cooking for a long time. A brief account of its medicinal properties coming after this wonderful recipe.
        
This recipe is "Nellikaai Rasam" but can be easily converted into "Nellikaai Soup" just by blending all the ingredients and serving it in individual soup bowls. The taste of the ginger hits you first followed by the sour taste and after you swallow,there is a wonderful lingering sweetness in your mouth.

For the rassam:
Large gooseberries: 10.
Toor dhal: 100gms.
Tumeric powder: 1/2 tsp.
Coarse pepper powder: 1 tbsp.
Ginger powder [sukku podi]: 1 tsp.
Black sesame seeds: 1 tsp.
Curry leaves: 1 sprig.
Gingelly oil: 1 tbsp.
Salt: to taste.
Water: 500ml [1/2 litre].
Coriander leaves: to garnish.

1.Remove the seeds form the gooseberries and chop them into small pieces. Cook the toor dhal until mushy.
2. Heat oil in a kadai. Splutter the black sesame seeds and curry leaves.
3.Add the chopped gooseberry flesh, ginger powder, pepper powder, tumeric and salt and saute in low flame for 5 mins.

4.Add the dhal and water. Simmer in medium flame for 20 mins.
5. Garnish with coriander leaves and serve.

Note: I have used the large gooseberries as they easier to handle. You can substitute the smaller ones if you like. Do not cook the gooseberries before as the rasam will not have any flavor it the cooked flesh is used.

To chop the gooseberries, just cut it as you would cut an apple on all sides leaving the core intact.

Medicinal Properties:
       As we all know the gooseberry is very rich in Vitamin C more than orange. It has antiviral and antimicrobial properties - meaning it can fight against inflammation, cancer,  fever, reduce cholesterol and blood glucose levels.

In Ayurveda:

All parts of the tree is used: fruit, seed, leaves, root, bark and flowers. According to Ayurveda this fruit is sour and astringent in taste with sweet, bitter and pungent secondary tastes.
      
It is mainly used against Pitta related disorders because of its sweet taste and cooling effects.
      
Amla also balances Vata because of its sour taste and Kapha due to its astringent taste and drying action.

It is used for Rejuvenation purposes: promotes longevity, enhances digestion, treats constipation, reduces asthma, fever and cough, purifies the blood and liver, strengthens the heart, brightens eyes, stimulates hair growth and enhance intellect.
      
Amla  has been  a major component in beauty therapies [for hair and skin] for centuries and we all know this because of our moms and grandmothers who have incorporated this "Wonder Food" into our diet when we were kiddies in the form of "Pickles" and "Thokkus".
      
Bless them a thousand times.....

This is for the event " Complete my Thali" by Jagruti, guest hosted by Priya Srinivasan.

 Enjoy....

Scribbled by Reva.