Tomato Rasam with Drumsticks

Recipe Credits:

My mom-in-law 😊


Ingredients:

Tomatoes - 2

Garlic - 2 cloves

Small Onions - 4

Drumstick - 4 to 5 pieces (1.5 to 2 inch pieces)

Tamarind Extract - 1 tsp (optional)

Rock Salt - 1/2 tbsp or as needed

Asafoetida - 1 big pinch

Mustard Seeds - 1/4 tsp

Curry Leaves - 3 to 4

Cumin Seeds - Few

Oil/Ghee - 1 tsp (to temper)

Finely Chopped Coriander Leaves - 1 tsp

Rasam Powder - 1 tsp

Water - 1½ to 2 cups



Procedure:

Wash and cut tomatoes into two halves.  Peel skin of garlic cloves and small onions.

Cook cut tomatoes, garlic cloves, small onions, and drumstick pieces.  I normally place them in a separator and pressure cook along with rice.

Remove the skin of the cooked tomatoes.  Grind them along with cooked garlic cloves and small onions to a smooth paste.

In a cooking bowl or kadai, add the ground tomato paste, water, cooked drumstick pieces, salt, rasam powder, tamarind extract, and a pinch of sugar or jaggery if desired.  Bring to a boil.

In a tadka pan/ladle, heat oil or ghee and temper mustard seeds, asafoetida, curry leaves, and cumin seeds.  Add this to the hot rasam and let it sizzle.

Garnish with finely chopped coriander leaves.

Serve hot with cooked rice.

This rasam is very flavorful with the tanginess of tomatoes and the aroma and flavor of drumsticks.  Can you look at those drumstick pieces peeping out??

Puzhi Nellikkaai (Amla Pickle)

Recipe Credits:
Mrs. Mallika Badrinath (Pickle Varieties)

Ingredients:

Big Nellikkaai (Amla/Gooseberry) - 1/2 kg
Tamarind - 1/4 kg
Salt - 1/2 cup
Chilli Powder - 3/4 cup
Fenugreek Powder - 25 gm
Mustard Powder - 25 gm
Garlic Pods - 4 or 5 (crush coarsely)
Gingelly Oil - 1/4 kg

For Tempering:

Mustard - 1 tsp
Fenugreek - 1 tsp
Asafoetida - 1/2 tsp

Method:

Clean tamarind and soak in hot water until just immersed.

Wash and wipe the gooseberries and allow to dry on a clean, dry towel.

Make small cuts/slits here and there on the gooseberries with the help of a knife.

In a heavy bottomed pan, pour half of the oil and heat.  When hot enough, add the gooseberries and close with a lid and cook on a low flame.

Turn them with a ladle now and then.

When the gooseberries are slightly soft, remove the lid and fry them for a few more minutes and switch off the flame.

Transfer the gooseberries alone to a plate.

Grind the tamarind to a thick paste along with salt and chilli powder.

Transfer the tamarind mixture to a dry, clean bowl and add mustard powder, fenugreek powder, crushed garlic, and the gooseberries and mix well.

Add the remaining oil in the same kadai and heat.  Splutter mustard seeds, fenugreek seeds, and asafoetida and pour on the mixed gooseberries to form the pickle.

When completely cool, transfer to a dry jar or bottle.



Notes:

This pickle stays good for at least 1 year if stored carefully.

Whenever using pickles, transfer a small quantity to another jar and use from out of this jar and also make sure to use clean, dry spoons to serve them.

Kudhiraivali (Barnyard Millet) Keerai Fried Rice

Source:

Nalla Soru, Ananda Vikatan


Ingredients:

Kuthiraivali Rice (Barnyard Millet) - 1 cup

Cumin Seeds - 1/4 tsp

Oil - 2 tsp

Ghee - 2 tsp

Garlic - 4 flakes

Mint/Coriander/Red Thandu Keerai (Amaranth) - 4 tbsp (finely chopped)

Pepper Powder - 1 tsp

Salt - 1 tsp or as per taste


Method:

1.  Wash and cook rice in 2 cups of water.  Make sure the grains are separate but cooked as for fried rice.

2.  Heat oil in a pan and splutter cumin seeds.

3.  Add chopped garlic and salt and mix.

4.  To this, add the keerai, mix, and cook until done.

5.  Mix in the cooked rice and pepper powder.

Serve hot with a raitha or gravy or sauce of your choice.


Health Benefits:

All millets can be grown using natural fertilizers though they do not need any fertilizers or chemical inducers.  When planted in rainy season, they grown well on their own.  The barnyard millet is rich in mineral salts.  Riboflavin, thiamine, vitamin B complex and fiber content are replenished on using the kuthiraivali.  It is a rich source of energy.  It contains protein, iron, phosphorus, and a very little quantity of fat.  Induces hunger.  Encourage good digestion.

The thandu keerai or mint or coriander leaves is another good source of mineral salts and beta carotene that are good for eyes.

Growing children, diabetic patients, and heart patients can all consume this fried rice. 

Homemade Green Chilly Sauce

Ingredients:

Green Chillies - 200 gm

Garlic - 20 gm

Onions (Finely chopped) - 150 gm

Vinegar - Enough to soak

Salt - 1 tsp

Sugar - 1 tsp

Sodium Benzoate - 1 tsp (optional)


Method:

1.  Soak green chillies, garlic, and finely chopped onions in vinegar and leave it overnight.

2.  Next day, grind the soaked green chillies, garlic, and finely chopped onions to a smooth paste adding vinegar if necessary.  Do not use water at all.

3.  Strain well to remove the seeds and any lumps.  The remnants of the paste after straining can be used in cooking as it has some spiciness left in it.

4.  Heat the extract (the strained portion) for a few minutes until it is just about to boil i.e. it starts bubbling on the sides.  Add salt and sugar and bring to boil.

5.  Remove from fire and fill in a sterilized container/bottle.  Refrigerate and use when needed.

6.  Use sodium benzoate only if you prefer to store the green chilly sauce for a longer time, viz., 3 to 4 months or more.  Otherwise, this step can be omitted.  Take 2 tbsp of the sauce separately and mix sodium benzoate to this portion.  Add this mixture to the rest of the sauce and mix well.  Store in a clean, dry container and refrigerate to use when needed.