Ginger Garlic Rasam

Rasam is one of the most comforting food.  My MIL is an expert in making so many varieties of Rasam.  I learned a few from her and you can check it out a few from here.  We make rasam using garlic occasionally. But this is something I tried here recently when my kiddo got sick with stomach upset and she started throwing up suddenly.  Because of that her throat became sore.  Ginger is good for throat and garlic is good for digestion.  Here goes the recipe.

Poricha Kootu

Before I begin this post, I would like to thank Jaishree for passing those wonderful awards to me. I am really honoured Jaishree. Thanks so much. Also thanks for all my friends who gave suggestions about the Turnip leaves.

Coming back to business, this recipe is famous in Tanjavur. I don't remember my mom or patti making this dish. But I remember my MIL who makes this very often. I learned this from her. I am not a very big fan of kootu in general, but I like this because of the spiciness from the pepper. Here is the recipe...

Ingredients:-

1. chow chow- 1 cup (chopped into small cubes)
2. Turmeric powder - 1/2 tsp
3. Salt to taste
4. toor dhall - little less than 1/2 cup
5. Moong dhall - 2 or 3 tbsp (just fill the less than1/2 cup toor dhall with moong dhall)

For Grinding:-

1. Chann dhall - 2 tsp
2. Urad dhall - 2 tsp
3. Black pepper - 1/2 tsp(according to taste)
4. Coconut - 2 tbsp(can also use more)
5. Cumin - 1/2 tsp
6. Red chillies - 1 or 2 (acc to taste)

For Seasoning:-

1. Oil - 2 tsp
2. Mustard seeds - 1/2 tsp
3. urad dhall - 1/2 tsp
4. Curry leaves - few
5. Asafoetida powder - a pinch
6. Red chillies - 1 (optional)

This is based on how I make this poricha kootu. Just pressure cook toor dhall, moong dhall and chow chow adding the turmeric powder, upto one whislte. In the mean, fry the ingredients given for grinding to golden brown. Let it cool and grind it into a fine paste. Pre heat a pan, put the cooked dhall+vegetable mixture, adding required amount of water, grounded coconut paste and salt and let it boil nicely. Add water if necessary to get the required consistency. Turn off the stove when you get the required consistency. Pre heat oil in a small pan, splutter mustard seeds, add urad dhall, curry leaves and red chillies and fry it till it becomes golden brown and pour it on top of poricha kootu. Garnish it with curry leaves. Enjoy this with rice, chapathi.

Poricha Kozhambu - Thanjavur Style

This is how my MIL make poricha kozhambu in our house. The main ingredients are as follows.

Ingredients:-

1. Toor Dal - 3/4 cup
2. Channa dal - 3 tbsp
3. Brinjal - 4 or 5 (cut it in an inch shape)
   
4. Tamarind - one small lemon sized
   
5. Coriander seeds - 3/4 tbsp
6. Fresh coconut - 1 tbsp
7. Fenugreek seeds - 1/4 tsp
8. Red chillies - 2 (or according to taste)
9. Chana dal - 1 tsp
10. Asafoetida - a pinch
11. Salt to taste
12. Sambar powder - 3/4 tsp
    
13. Turmeric powder - 1/4 tsp
14. Ground nuts (peanuts) - 2 tbsp

For Seasoning:-

1. Oil - 2 tsp
2. Mustard Seeds - 1 tsp
3. Curry leaves
   
4. Asafoetida powder - a pinch

Take a small pan, add a drop of oil and fry coriander seeds, fenugreek seeds, red chillies, coconut and 1 tsp channa dal with a pinch of asafoetida powder, to golden brown. Grind it and make it into a paste. Cook both Toor dal and 3 tbsp channa dal in a pressure cooker. Do not overcook the channa dal(its better to cook toor dal and channa dal one by one). Keep it aside.

In a wide pan, put the brinjal pieces, add tamarind water, sambar powder, salt, turmeric powder and peanuts. Let it boil for 10 to 12 mts. Now add the Coconut paste to it and let it boil for another 3 mts. Now add the cooked Toor dal and Channa dal to it and let it cook for another 5 mts. Take a small pan, pre heat the oil, add mustard seeds. when it splutters, add asafoetida powder and curry leaves to it. Pour the oil into the poricha kozhambu. Now the poricha kozhambu is ready to serve. This can be a very good side dish for Dosai. My MIL usually make Thogayal with this poricha kozhambu. We use this kozhambu as side dish for Thogayal Saadam. Try this and lemme know your comments.

Brinjal Thogayal - Sutta kathirikkai thogayal

I have eaten this thogayal in one of our friend's place and I wanted to try this. Here is the recipe I followed to make this.

Ingredients:-

1. Brinjal (eggplant) - 1 (medium sized)
2. Oil -1 tsp
3. Coconut - 2 tbsp
   
4. Mustard seeds - 1 1/2 tsp
5. Urad dhall - 1 tbsp
6. Red chillies - 2 (acc to taste)
7. Tamarind - a tiny piece
8. Salt to taste.

First cook brinjal on stove top or microwave it for 3 to 5 mts. The skin from brinjal will come out automatically. Take out the skin and mash the brinjal. In the mean time, pre heat oil, fry mustard seeds, urad dhall, coconut and red chillies to golden brown adding a pinch of asafoetida powder to it. Let it cool. Grind it adding the mashed brinjal, required amount of salt and tamarind piece, into a fine paste. This can be eaten with white rice. It tastes really good.