What is this Kongu special Herbal soup, you ask? Dear Friends! It is our Lifestyle. This is the gem of our Kongu cuisine. It is a like to enjoy healthy rasam. Yes, it is a perfect fit for our tummy.
This is termed as Thazhai Rasam by our Village people. This Rasam/Soup has the following medicinal herbs and spices in our kitchen: Climbing Brinjal/ Thuthvalai greens White Gulmohar/Perungonrai/Vadhanarayanan tree leaves Neem /Vaeppilai Basil leaves/Thulasi Pointed gourd/Musumusukkai greens+ Kedrostis /Appakkovai greens one cup Ballon wine young leaves/mudakkathan greens Turmeric Coriander seeds, Cumin seeds Pepper Tomato Tamarind Horsegram Curry leaves Shallots Garlic Asafoetida Red chillies Salt Jaggery optional Sesame oil two tablespoons and hence it has the potency to reduce fever boost antioxidants make tummy comfort reduce joint pains due to fever. relief to cold, treat a sore throat It takes about half an hour to make and it tastes like the most wonderful soup for the winter. Preparation Time: 10 minutes Cook Time 20 minutes yields 6 servings Ingredients: Sesame oil two tablespoons Shallots 20 pcs Red chillies two 10 cloves garlic tamarind small pcs Jaggery three pcs Coriander leaves few finely chopped Cumin seeds 1 tsp Coriander seeds one tablespoon (optional) Pepper one tablespoon Asafoetida one pinch young leaves of neem 10 nos young leaves of vadha narayana tree 10 nos young leaves of climbing brinjal a fistful young leaves of musumusukkai+ young leaves of appakkovai creeper young leaves of basil a fistful Balloon wine/mudakkathaan young leaves 10 nos Ginger one pc grated (Optional) Turmeric one spoon Horsegram one tablespoon Toor Dal one cup cooked Curry leaves a fistful Salt to taste Procedure: Wash and rinse the green leaves Heat one tablespoon oil and saute all the greens to subside Blend the coriander seeds, cumin seeds, ginger, half red chilly, pepper, garlic, tamarind, tomato with half a cup of water into a coarse paste Blend the greens with half a cup of water to a fine paste. Pressure cook dal with turmeric and castor oil two drops. Pound the shallots in a mortar and pestle. Heat the skillet with another tablespoon of oil Add mustard seeds to splutter Add red chillies. crushed shallots, curry leaves and saute until the shallots turn translucent. Add turmeric and asafoetida. simmer In a soup pot, mix the blended pastes, pressure cooked dal and five cups of water. Mix everything well. Now transfer all the contents to the skillet.If you want to thin it out, add another cup of water. Add salt and jaggery. Allow boiling for five minutes. Garnish with coriander. Now this fantastic fragrant Rasam is ready. You can have this rasam as soup or with hot steamed rice. It tastes great and soothing. This rasam is very familiar with our villages. Heat the skillet wwith one tablespoon
This is a simple variation of sambar to pair with idlis. This is a Kids' friendly recipe. Ingredients: Masoor dal 100 g Peanut oil one tablespoon Mustard seeds 1 tsp Onion one tsp chopped Curry leaves 10 Red chillies 2 Cilantro leaves optional Turmeric 1 tsp Shredded coconut 4 tsp 4 cups water Castor oil 2 drops Salt one tsp Hing one pinch Tomatoes diced 2 Procedure: Wash and rinse the masoor dal and add three cups of water and allow boiling on medium heat. Add turmeric and castor oil. It takes 20 minutes to cook. Keep aside. Heat the skillet with oil. add mustard seeds to splutter. Once they start to splutter, add onion, curry leaves and red chillies. Add asafoetida and tomatoes. Saute for few seconds until the tomato dices mashed. Add cooked dal contents and salt. Add another one cup of water to adjust the consistency. Garnish with cilantro leaves. Allow boiling for another two seconds. Remove from the heat and transfer the sambar to the serving bowl.
Serve with idlis! Enjoy! Do subscribe and follow my youtube channel!
This is one of the century-old kongu meals. Ingredients: Pressure cooked dal with turmeric and castor oil two drops) Three cups Drumstick leaves three cups Mustard seeds one spoon Tomato two diced One cup water Salt half spoon Cumin seeds Onion chopped one tablespoon Green chillies two Curry leaves 10 Cold-pressed peanut oil one tablespoon Procedure: Wash the greens and chop the leaves using scissors. Pressure cook the Toor dal 75 gms (adding turmeric and two drops castor oil) Heat the pan with oil. Add mustard seeds to splutter Once it starts to splutter add onion, green chillies and curry leaves. Saute for two seconds Add tomato greens Saute until fine aroma smells Add one cup water and salt Transfer the Toordal contents Give a good stir. Allow boiling for 8 minutes on medium heat. Now add cumin seeds and mix well. Drumstick greens Dal Mix (stew) is ready to enjoy with hot steamed rice and one spoon of ghee!
This nice ghee is being prepared from homemade butter. Ghee is the important ingredient in every home in India. Especially Kongu folks enjoy this ghee in each and every meal they prepared. It is the most important ingredient in sweets. It is good for everyone. It treats acid reflux, stomach ulcers, mouth ulcers. It is also good for easy digestion. We can separate the butter from curd at home. We can store it in good condition in the refrigerator for a long time. I will post how to make butter from curd separately. Ingredients: Fenugreek seeds one tablespoon Butter 500 gms Procedure: Wash the butter several times carefully to remove the buttermilk contents and strain the excess water from butter by closing the lid. Place the washed butter in a frying pan and heat the butter over a medium flame. Once it melts, the white froth of the milk solids floats on the top level. Do not cover the pan. Don't move and stand before the cooktop to keep an eye. Utmost attention needed to prepare a nice aromatic ghee. Do follow the conditions. You will first observe the noisy and big bubbles. The foamy layer is seen around. Once the bubbles reduced the size, add fenugreek seeds. Don't use spoon or spatula throughout the process. It would automatically do. When the white foamy layer tarts to cover the entire top layer, the milk contents are completely broken up leaving behind the rich golden oil. Almost done. Simmer the flame and the milk contents settle down at the bottom. The bubbles become tiny and the golden ghee Now you observe the nice aroma emanated from the ghee! Ghee is ready right now! Switch off the flame and set aside to get room temperature. Strain the ghee using a dry tea strainer. Store in a dry ghee jar. Use the dry spoon to take the ghee. Now the ghee is in the liquid state. Once it is completely cooled down, it will turn to be in the semi-solid state. Video tutorials: