After three back to back lentil recipes, today I am going to share a delicious and a lip-smacking bean based curry, a perfect rice accompaniment from the state of Karnataka. It’s the Avarekalu Huli Saaru, a winter special, mild coconut based gravy prepared with field beans/hyacinth beans. Here is my no onion – no garlic version of the Averakalu huli saaru that I made in instant pot. ( I promise, the recipe that I am going to post tomorrow is not a no onion no garlic recipe.)
It’s been awhile since I posted any Instant Pot recipes and traditional Indian recipes. So I today I decided to post the classic rasam recipe that I prepared in Instant Pot. Of yeah, instead of toor dal, I went with masoor dal. Here comes my Instant Pot Mint rasam with masoor dal. (I have included the pressure cooker method also in the recipe)
It’s been a long time since I posted a rasam recipe. I always wanted to try different rasam recipes from other cuisines, and this upcoming thali theme helped me to explore and experiment this tomato charu recipe. I prepared this charu recipe as part of the Andhra/Telangana Thali. This Tomato onion charu recipe with garlic tempering is very soothing and appetizing. It can be served as a rice accompaniment and also as a starter soup.
A soothing and comfortable rasam prepared with kollu rasam podi instead of regular rasam podi or fresh ground rasam podi. A quick and easy way to prepare this healthy kollu rasam or horsegram dal rasam is with the horsegram dal rasam powder. You can find the horse gram dal rasam podi recipe here. I posted the rasam powder recipe during the april month marathon and here is the rasam recipe using the same. This rasam can be prepared under 30 minutes similar to goddu rasam. (I am using tamarind paste so no soaking time is involved.)
For the 23rd day and for the 23rd alphabet W, I am sharing the Watermelon (Darboosani) Rasam recipe. We all know about pine apple rasam and this rasam is pretty much similar to the pine apple rasam and I am replacing it with watermelon. The key thing in this rasam is to adjust the quantity of rasam powder based on the sweetness of the watermelon.
Vepampoo or Dried neem flowers are known for their health benefits. This is a very mild rasam and prepared similar to goddu rasam and tempered with dried neem leaves in the end. It is a mix between paruppu rasam and goddu rasam; this rasam uses cooked toor dal water instead of mashed toor dal itself. This is a mild soup and great a rice accompaniment too.
Homemade Rasam podi prepared with Horsegram dal or Kollu in Tamil or Kulthi in Hindi. This rasam podi is used for preparing kollu rasam quickly without roasting and pressure cooking the horse gram. This can be prepared in a large quantity and stored as it has a longer shelf life. Kollu or Kaanam is one of the staple lentils used in the rural parts of TN but with its gaining popularity and because of its health benefits its penetrating everywhere.
Thippili Rasam was in my todo list for a long time and last week I got both Arisi Thippili and Kandan Thippili and here I am with the recipe. Arisi Thippili is nothing both long pepper or Pippal and I have posted the kashayam prepared with that in 2014. It is a very soothing and comforting rasam especially when you are down with flu. Long pepper or thippili is known for its expectorant properties. I like both kashayam and rasam but me being a rasam lover will always opt for it.
Rasam is my favorite food and there loads and loads of rasam varieties. This pine apple recipe is one such variety and as the name suggests, it is prepared with pine apples. I have tasted this rasam only in restaurants and in marriage functions. They usually grind the fresh masala for this. But I went with regular rasam podi to make the process faster and simple. :-) I did add a teaspoon of pepper powder to enhance the flavor.
The weather is cold and chill with showers now and then. Rasam is always comforting and this weather calls for this comforting rasam daily. Usually during weekend I prepare both rasam and sambhar and the sambhar will be the traditional Araichu Vitta Sambhar. So I soak sufficient quantity of toor dhal for 15 minutes pressure cook for both rasam and sambhar. Just when I was about to start the prep work for rasam, my mom reminded me about the lemons sitting in the fridge. So I thought why not prepare lemon rasam? Luckily I didn’t soak tamarind. For lemon rasam, I usually don’t add tamarind. We just love the tanginess from the lemon itself.