Mango Rasam

I had my in-laws over a couple of weeks back, and this time my grand mother-in-law was also visiting and staying over for a day. This is those times when my kitchen undergoes a total makeover of sorts. Being from Chennai, you can smell some strong Iyer kitchen aromas emanating around the house. All kind of delicacies will be made to feed my poor better half who has been (per them) starving for some good food ( read non-punju food ).

With the culinary demonstration in full flow, usually I try my best to make some punju food but typically give in to showcasing my own skills in making some good south indian fare.

This time around it was Mango Rasam. A month ago when they came it was apple rasam. You may ask why the rasam (Purists, may say why spoil by adding fruit - to which I say, that's me). Well, Rasam is not as easy as it sounds. It takes patience to come up with a good rasam which nicely balances the flavors of the dal and the spices, and in my case, the subtle flavor and aroma of the fruit being used.

Now Rasam comes from the sanskrit word Rasa meaning extract or essence, and Rasam is actually an extract of the Tuvar Dal. Rasam alongwith rice is typically eaten as the first course in the Iyer cuisine and is followed by Sambar and Rice as the second course. Yogurt with rice is the third course. Though popularly it is called Rasam thanks to the numerous South-Indian joints, down south it goes by many names in different regions. In Karnataka it is called Saaru, Chaaru in Andhra Pradesh and Resa in Tulu Nadu (regions comprising of Dakshin Kannada, Udupi and Kasargod). Certain communities like the Iyengars call it Chaathamudhu and the Sourashtras (community of immigrants in Madurai) call it Pulichaar (Puli meaning tamarind and Chaar meaning Juice or essence). The Rasam is also the basis for the Mulligatawny soup. Mulligatawny is in reality an anglicized corruption of Milagutanni meaning pepper water ( Milagu meaning pepper and Tanni meaning water). Apart from the different names by which it is called, the recipes also differ in terms of the consistency of the extract and the use of ingredients.

Mango Rasam


Ingredients:
Red Gram Dal (Toor Dal, also called pigeon peas) - 100 gm
Raw Mangoes (you can also take regular mangoes that are sour) - 3
Turmeric powder - 1 tsp
Rasam Powder - 3 Tsp
Mustard Seeds - 2 Tsp
Red Chillies - 3
Green chillies - 3
Curry leaves - 6-7
Garlic - 4 pods
Asafoetida (Hing) - A pinch
Salt - To Taste
Oil (For tempering) - 2 Tblsp

Method:
1. Peel and slice the mangoes into small cubes.
2. Add the red gram dal and water in a thick bottomed vessel. Cook on flame till it comes to a boil.
3. Add the mango pieces and salt. Simmer till mango pieces become tender and start to dissolve in the water.
4. If you do not have readymade Rasam powder, make your own rasam powder by roasting a tblsp of toor dal, 1/2 Tblsp cumin seeds, 1 Tblsp coriander seeds, 1 tsp peppercorns, 4 red chillies and a tsp of dried curry leaves. Grind them to a powder. (Iyengars also add in 1 tblp of fenugreek seeds and a tblsp of bengal gram).
5. Add this rasam powder alongwith turmeric powder to the vessel and boil for some more time.
6. Now prepare the tempering by heating oil in a separate pan. As the oil becomes hot, add in the mustard seeds. Also add in the asafoetida, red chillies, garlic pods, green chillies and curry leaves. fry for a little less than a minute. Remove from the flame and add this to the rasam (dal mixture).
7. Serve hot with rice.

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Vatral Kozhambu (Vegetable Stew)

Having been married to an Iyer Brahmin,exposed me to a very different cuisine altogether. A cuisine which was simple and mild yet marrying so many flavors. After having seen my grand mother-in-law cook and after really pestering her for recipes (she still doesn't understand the presence of a male in the kitchen), I have now built up a nice collection of Iyer recipes for all ocassions.
So what is a Vatral Kozhambu ? Vatral means dried vegetables and includes eggplant, gourd,onions, shallots etc. Kozhambu (Pronounced KoolAMbu) is a gravy/ stew dish from Tamil Nadu that is made without lentils in it.Typically it can have a tamarind base or a buttermilk base. Other variations too exist. Literally translated it means "Boiling Paste". I tried digging in deeper to find its origins but could not go far. Any other inputs are welcome.

Vatral Kozhambu (Vegetable Stew) Ingredients:

Tamarind, lemon sized ball,soaked in 2 cups of hot water
Eggplants,small, cut into small cubes - 4
Shallots, peeled - 8-10
Mustard seeds (Rai) - 1/2 Tsp
Dry Red Chillies - 2
Asafoetida (Hing) - A Pinch
Fenugreek Seeds (Methi Seeds) - 1/4 Tsp
Chana Dal - 1.5 Tsp
Sambar Powder - 1/2 Tsp
Turmeric (Haldi) - 1/4 Tsp
Rice Flour - 1.5 Tsp
Jaggery, powdered - 1.5 Tsp
Curry Leaves - 8-9
Salt - To Taste
Oil - 1 Tblsp

Method:
1. Extract the tamarind pulp and keep aside.
2. Heat oil in a thick bottomed vessel. Add the mustard seeds.
3. Once they start crackling, add in the dried red chillies, asafoetida, fenugreek seeds and curry leaves. Saute for a minute.
4. Add the chana dal and saute it till it starts to turn golden brown. Add in the eggplants and shallots. Fry for a minute.
5. Add in the sambar powder, turmeric powder and tamarind extract. Simmer on low flame for 10 minutes.
6. Make a paste of rice flour with little water (thick paste without lumps).
7. Add this paste to the simmering mixture and bring it to a boil.
8. Add jaggery and salt and mix well.
9. Serve hot with rice.

Note:Readers willing to try out new things can also read my older post on Mutton Chops Kozhambu .

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Simbly Sambarlicious - Vengaya Sambar (Lentil with Shallots)

Let me start this post with a disclaimer that I had nothing whatsoever to do with this one apart from clicking the photo and posting it on this blog. Infact, as far as people know me, I can have nothing to do with Sambar, apart from the fact that I'm married to a Sambar loving Woman.

A few months ago I made an epic journey to Chennai. It was epic on several grounds. I was making a train journey after 6 years in India and this was due to the fact that we wanted our son to experience a train ride ( this was the shortest possible journey that presented itself in recent times). Knowing my claustrophobia and immense cleanliness disorder this was going to be a struggle. And it was to an extent, but we enjoyed it. Secondly, it was the southernmost in India I was traveling to. I had heard horror stories about Chennai from a few people, and here I was, ready to experience it. The horror stories about the weather were true. It was extremely sweaty, and that too in February. The traffic was a nightmare and without my wife besides me I would have been lost in translation. Lastly, I was experiencing a true blue tambram wedding... my sister-in-law's, and everyone knew the punju guy coming to attend it. Hence, I was more a center of attention than even the bride groom. You could guess my amazement when I found no chicken or paneer dish at the wedding. No dancing, no pranks, no groom on a horse ... just a plain simple affair with plain simple food...and yet it cost as much as a north Indian gaudy wedding. It was a great experience. I loved wearing the veshti and gorging on Chettinaad food at restaurants. During the packed trip I even stole a day to visit Mahabaleshwar. It was amazing. Thankfully to my wife's relief I did not buy a 4 ft stone sculpture that I always wanted to get from there. Sadly, the great site will not remain forever, with the sea winds eroding the sculptures and rock cut temples on the shore.
Getting back to the dish for this post, Sambar is a delicacy, both in Chennai and in our home. Infact, they have a course which consists of Sambar with rice that is had after a course of Rasam with rice and before a course of Curd with rice.
Sambar is an extract of Thuvar Dal (Pigeon Peas) soured with tamarind. However, certain regions also use other souring agents like tomatoes. It is called Pulusu in Andhra and Huli in Karnataka. There are various types of Sambar that exist too. There is the Keerai Sambar, which has prawns added to it, then we have the Rayar Sambar which is green in colour and is extremely common in places like Thanjavur and Kumbakonam, we have a buttermilk sambar and we have the Vengaya Sambar which is made with Vengaya (shallots). There are many more versions that exist.
Personally, I love the Kannadiga style of Sambar and on weekends at the golf course where it is served, I polish off a bowl or two of it.

Vengaya Sambar

Ingredients:
Thuvar Dal ( Split Pigeon Peas), boiled and mashed - 150 gms
Shallots / Madras Onions, peeled and skinned - 100 gm
Asafoetida (Hing) - 1 Tsp
Curry Leaves - 6-7 Sprigs
Tamarind - Lemon Sized soaked in 4 glasses of water
Dried Red Chillies - 4
Chana Dal (Bengal Gram) - 1 Tblsp
Corriander Seeds - 3/4 Tblsp
Mustard Seeds - 1 Tsp
Turmeric powder - 1 Tsp
Red Chili Powder - 1 Tsp
Salt - To Taste
Oil - 2 Tblsp


Method:
1. Heat Oil in a pan.
2. Fry Dried Red Chillies. Add Bengal Gram and Corriander Seeds. Fry for 2 minutes.
3. Coarsely grind them.
4. Heat oil in a wok. Add mustard seeds. When they begin to crackle add curry leaves and asafoetida.
5. Add in the shallots and fry for 2 minutes or till Shallots turn transparent.
6. Add in the tamarind pulp alongwith Asafoetida. Add turmeric powder and let it boil for 3 minutes.
7. Add the powdered red chilli, bengal gram and corriander seeds paste and salt.
8. Add in boiled mashed Thuvar Dal.
9. Bring to a boil and simmer for 5 more minutes. Add in the curry leaves.

Addendum : I visited Mahabalipuram and not Mahabaleshwar. Thanks to Bhags for pointing it out.

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Paruppu Usili ( Lentil Curry )

I have been lately out of action in the kitchen. Work and the festivities involved during the Ramzan period can be comfortably blamed. Haleem has almost kind of become a daily ritual. I'm almost getting around to grabbing my own recipe of this dish which can match Haggis and to some even beat it too!
Though the papers are flooded with recipes of Haleem from different readers, but I still prefer getting my own recipe and see it being tried out.
So, to ensure that I do not disappoint readers visiting this site for lack of new recipes, I'm adding a TamBram favorite that my wife cooks and is known to provide a good intake of proteins.
Literally translated this dish means Lentil (Paruppu) Crumble (Usili), but everyone down south refers to it as a curry dish, hence the name I gave it on top :-) Andhraites have a similar dish called Patoli, which I haven't seen, thus no comments.

Ingredients:
Toor Dal (Split Red Gram or Split Pigeon Peas)- 1/4 Cup
Chana Dal (Split Bengal Gram Dal) - 1 Cup
2 Red chillies - 5 or 6
Asafoetida (Hing) - Pinch
Turmeric Powder (Haldi)- Pinch

Choice of vegetables:
Fresh beans (Chopped ) - 100 gms

For Tempering:
Oil - 20 ml
Mustard seeds- 1 Tsp
Urad Dal (Split washed Black Gram)- 1 tsp

Salt to taste

Method:
1. Soak the dals half an hour before preparation.
2. Grind the dals with six dry red chillies and pinch of hing into coarse matter, without adding any water.
3. String & Blanch the Fresh green beans. Chop them into little dices and fry the beans nicely in a little oil.
4. Put 2 tsp Oil in tawa or pan and add the Mustard seeds, when they start to crackle add in the urad dal. Add the ground mixture with salt and turmeric and saute. Keep adding drops of oil from time to time. Cook till mixture becomes crumbly and golden brown.
5. Add the fried beans to the dal mixture. Cook for another 5 minutes. Serve hot.

Note:
1. Always cook this on low flame.
2. People who detest French Beans, need not despair ...substitute them with Green Bell Peppers(Capsicum). Other substitutions can be Cluster Beans and Carrot.

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Ennai Kathrikai (Masala Eggplant)

Let me begin this post by wishing everyone on the occasion of the Indian Independence day. Today we celebrate our 60th Independence day.

Being married to a Tam Brahm ( that too an Iyer), can a Iyer Veggie dish be far behind on this blog (or flog as I call it ... Foodie Blog that is). So last week was spent trying out this shudh shakahari dish alongwith other carnivorous delights. Having worked in an Iyer Kitchen in a hotel and spending time rummaging through my in-laws kitchen to find a tandoori masala powder, I realised one thing that is the gospel truth, Coconut and Asafoetida are a must have. Another fact, Food typically consists of 3 courses, rice & rasam, rice & sambhar and Curd Rice, the others like chutneys, veg dishes and salads being only relegated to the sidelines. So, going by the courses you must have guessed by now ...Rice is Right.
Don't go by my english recipe name on top (Masala Eggplant), the literal translation of Ennai Kathrikai means Eggplants in oil, with Kathrikai meaning Eggplant ( or Brinjal) and Ennai meaning Oil. Some restaurants also serve it as Eggplant Curry.
Ingredients:
8-10 Baby Eggplants
1 Marble size ball of tamarind, soaked in 1/4 cup water,pulped and strained.
Cup Oil 100 ml
5 Curry Leaves
5 gm Mustard seeds
Masala:
5 gm cumin seeds
10 gm Corriander seeds
5 gm Split Bengal Gram ( Chana Dal)
5 gm Split Black Gram (Urad Dal)
2 Whole Dry Red Chillies
10 gm Black Peppercorn
Asafoetida (Hing) - Pinch
5-6 Curry Leaves
1/4 Cup Coconut, Scraped/grated
5 gm Turmeric Powder
Salt to Taste

Method:
1. Fry the masala ingredients except the grated coconut in 2 tsp oil and keep aside to cool. Grind to a powder once cooled.
2. Fry the grated coconut in 2 tsp oil to a reddish brown color. Mix with masala powder and leave to cool.
3.Slit the eggplants from the top, without separating the eggplant into 4 pieces. Check the eggplants from inside for worms or insects.
4. Fill the slit eggplants with the masala.
5. Heat 5 tsp oil in a wok. Add mustard seeds.
6. Once the mustard seeds sputter, add in the curry leaves and the stuffed eggplants. Put the leftover masala on top and cook.
7. Add the tamarind pulp, stir and cook for 15-20 more minutes. If the dish is too dry add in a little more water.
8. Serve Hot.

Note: Please cut the eggplants only after the masala has been prepared. If the eggplants are allowed to sit for long they discolor. You can always add some of the tamarind water to prevent the discoloration.
I receive a lot of comments in my mailbox ( remind me to take it off this blog later). Please post it directly.

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