Thursday, March 26, 2015


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!

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


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

Friday, March 13, 2015


Vella Adai

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

Wash the rice and dry it

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

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

Slightly fry the sliced coconut in 1 tsp of ghee.

Powder the rice in a mixie

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

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.

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.

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