ORANGE ‘N’ THUTHUVALAI RASAM


Solanum trilobatum or climbing brinjal in

English is a wonderful herb with many health

benefits, mainly good for respiratory problems

Nature’s blessed me with with this herb in my

culinary patch and I use it to make chutneys

mixed with different combinations.

Oranges in my fruit basket seemed to get the

stale look , so grabbed an orange and made this

beautiful rasam.

I never use rasam powders,because I want the

rasam to have the infused taste of the herbs or

ingredients I use in the making .

Moving on to the recipe now…

INGREDIENTS

A handful of thuthuvalai leaves ( without

thorns)

1 tsp peppercorns

1 tsp.cummin seeds

3-4 cloves of garlic

1/2 tomato

3-4 dry chillies

1/2 tsp turmeric

Juice of 1 orange

Salt to taste

For tempering

1 tblsp oil

1/2 tsp.mustard seeds

2 dry chillies

Curry leaves

A pinch of asafoetida

METHOD

First coarsely pound or grind the the bold

listed ingredients and set aside

Heat oil ,add the mustard seeds and the

ingredients listed for tempering.

Add the leaves and sauté for 2 minutes.

Next add the ground paste with salt and sauté

for 1-2 minutes .

Add 2 cups water and allow to reach boiling

point and switch off the flame .

Add the orange juice . Garnish with coriander

leaves.

Note: Always remember to pour orange ,lemon,gooseberry juices after switching off the flame .

It is believed that the nutrients will be lost if it is allowed to boil .

DRUMSTICK RASAM


Drumstick is claimed to be a superfood, with

high nutrient content,and therapeutic .

To some pointers for health benefits

•Helps to regulate blood sugar levels

•Purifies blood

•Aids digestion

•VitaminC contained vegetable,good for colds

and coughs

•Good for bones

I have also known,that the seeds of drumstick

are used in the purification of water.

It deserves to be titled a miracle wonder

tree ,considering the benefits it has to offer.

( apart from the pointers I gave given)

If you can get good drumsticks ,you could make

cutlets , buttermilk gravy,sodhi,soups … .

To today’s recipe

INGREDIENTS

1-2 steamed / boiled drumsticks

Light extract of tamarind water

1/4 tsp turmeric

5-6 cloves of roughly pound garlic

1/2 tomato

Salt to taste

Roast and grind to a coarse powder

2-3 dry chillies

1 tblsp.coriander seeds

1 tblsp gram dal

1 tsp.toor dal (optional)

1 tsp cummin seeds or kalonji seeds (black cummin)

1 tsp pepper

A pinch of fenugreek seeds

For tempering

1 tblsp oil

A pinch of asafoetida

1/2 tsp mustard

1/2 tsp cummin seeds

Curry leaves

METHOD

Cut the boiled drumsticks into half and scoop

out the pulp .Mash it lightly and set aside.

Heat oil ,and add the ingredients listed for

tempering,and then the pulp .

Sauté for 3 minutes, add the tomato ,the

ground rasam powder,garlic and cook for 1-2

minutes .

Now ,add the tamarind extract,salt and bring to

a boil and remove from fire.

Garnish with coriander leaves.

KARPOORAVALLI (AJWAIN)RASAM


Karpooravalli,Ajwain,Omavalli,Indian

mint ..belonging to the oregano,thyme category.

I think this is a very common plant, and all

know about it very well.

There are loads growing in my culinary patch,

uncontrollable growths,at times I have to pull

out too.

This velvety leaf has lots of benefits ,and widely

used in treating colds and coughs.

So today I thought of adding this leaf into the

rasam.

To the recipe now

INGREDIENTS

1 tblsp.black peppercorn

1 tsp.cummin seeds

1 small tomato

5-6 pips garlic ( preferably with peel on)

1 tblsp oil

A pinch of asafoetida powder

1/4 tsp turmeric powder

3-4 karpooravalli leaves

Light tamarind water*

Salt to taste

For tempering

1/4 tsp mustard seeds

1 dry chilli

Curry leaves

METHOD

Coarsely grind the bold listed ingredients and

set aside.

Heat oil in a pan , add the ingredients for

tempering.

When the mustard seeds splutter,add the

coarsely ground paste ,with the remaining

ingredients excluding the tamarind water.

Sauté for 2-3 minutes,and add the tamarind

water.Bring to a boiling point and remove from

fire. Add coriander leaves .

Serve with hot steamed rice !

*You could use light kokum infused

water,lemon juice infused water in place of

tamarind water.

ORANGE N HORSE GRAM RASAM


Rainy days,monsoon times call for comfort foods like hot steaming rasam with rice ….I

thought to share with you all today an awesome orange rasam recipe loaded with

Vitamin C.

I used the tropical Kamala orange,you can use any orange.This is a combination with

horsegram which is good for fat loss,and a good source of energy.Horsegram rasam is

considered to be a good remedy for cough and colds too.It is also a good relief for those

with arthritis….and many more benefits if you search.So let’s move on to this simple and

easy recipe.

INGREDIENTS

Extract of one orange

1 tblsp.peppercorns

2 tblsp.horsegram or Kollu

1 tsp cummin seeds

1 tsp.coriander seeds

8-9 pips of garlic

1 -2 dry chillies

1/2 a tomato

1/4 tsp.asafoetida

Curry leaves

1/4 tsp.turmeric

light tamarind water 2-3 cups

salt to taste.

1/4 tsp.mustard

1/4 tsp.methi

2 red chillies

2 tsp.oil

METHOD

Grind the bold listed coarsely and set aside.

Heat oil ,add asafoetida,curry leaves,mustard,chillies,and methi and sauté for a minute.

Next add the ground mixture and sauté for a further two minutes.Add 1/2 cup water and

boil for 5-10 minutes.Next Add tamarind water and allow to reach a boil.Add salt to

taste.Add orange juice and remove from fire.Serve hot with plain or steamed rice.

HORSE GRAM LIME RASAM- click on for lime and horsegram rasam

DRUMSTICK FLOWER RASAM


This is the first time I have made this recipe.I must say that this is an awesome and healthy

rasam.I did not have the idea of making with the flower until I saw a cartful of moringa leaves

with flowers.It is natural to see the flowers in a moringa tree,but this was the first time I saw

the keerai man’s cart with flowers,and after he persisted me to buy the flowers too with a 

healthy note,I searched for its health benefits.The brewed moringa flowers are a an excellent 

source ofcalcium and potassium and a goood supplement for nursing mothers.It is also good 

for treating common colds.I have made Agathi keerai (humming bird tree leaves)leaves with 

egg,and made Kiri hodhi(coconut milk based+less spicy curry),but this is my first attempt with 

moringa flower.If you are lucky get a big bunch of flowers you can stir fry with egg n pepper as 

a side dish for Chappathis,or rice and curry.

Well,let me now get into my version of Moringa rasam!

Ingredients 
A handful of moringa flowers

1 tsp peppercorns 

1.5 tsp cummin seeds 

1-2 dry chillies 

8-9 pips of garlic(peel on)

Few curry leaves

1/2 tomato

Light decoction of 2 cups tamarind water (you can use juice of 1 lime to substitute tamarind)

1tblsp.oil

A pinch of asafoetida

1/4 tsp.turmeric 

1/2 tsp mustard seeds

Salt to taste.

METHOD

First grind coarsely pepper ,cummin,garlic,and tomato and set aside.

Heat oil add mustard,dry chillies, curry leaves,asafoetida and the ground mixture with the 

turmeric and salt.Saute for a minute.Add the flowers ,mix for a minute.Add the tamarind 

extract or only water if you are using lime or lemon(you have to add lime or lemon always 

after you remove  from fire as the nutrient content wil be absent).Check for salt.Add lemon or 

 lime juice.Serve hot with rice.

Satiating meal for a heavy rainy season.

GOOSEBERRY OR AMLA RASAM


Gooseberry /Amla/Nelli are an excellent source of vitamin C,and as society now is

gradually turning back to basics seeking for organic and healthy cuisines,i thought to

upload this recipe .Gooseberries can be used for making jams,fruit fools,pickles preserves

and many more.Now for this recipe.

INGREDIENTS

3-4 amla (remove seed )

2 tsp pepper

2 tsp.cummin seeds

1 tsp.coriander seeds

5-6 pips garlic (peel on)

1/2 of a tomato

2 cups water

a pinch of turmeric

few curry leaves

a pinch of asafoetida

2 dry chillies

1/4 tsp.mustard seeds.

coriander leaves

salt to taste.

2 tsp.oil

amla-hair-oil-treatment

METHOD

First coarsely grind pepper,cummin,coriander and tomato .Boil the amla in 1 cup water,till

tender.Heat oil,add mustard,curry leaves,asafoetida turmeric,dry chillies and the ground

mixture,and saute for 2 minutes.Add  water, boiled amla water and the amla pieces.

Check for salt.Let it come to a boil.Add coriander leaves,and remove from fire.

Serve hot with rice.

HORSE GRAM LIME RASAM


Horse gram has the highest source of protein and energy.Horses and cattle are fed with

this miracle legume.In Tamil its called Kollu,and Kulthi in Hindi.

This gram has a property to attack fatty tissues ,thus helping to reduce cholesterol.

Good for obesity,diabetes,urinary problems,reducing phlegm,asthmatic and many more

health  benefits.

Horse gram generates lot of heat,and it is very good for a winter day .

I have only given you , an outline of this miracle lentil ,which  people know or use hardly

nowadays.So please do search more of its benefits,and avail the benefits nature has to

offer.It is a wonder lentil for those who love to burn fat.

Here i have given you an easy way of making this dish,saving the presoak process.

Ingredients

2 tblsp. horse gram

1 tsp.peppercorns

2 tsp.cummin seeds

5-6 pips garlic

1/2 tomato

a pinch of jaggery powder

1 lime (extract)

1/2 tsp.mustard

1/2 tsp.fenugreek seeds(optional)

1-2 dry red chillies

few curry leaves

1/4 tsp turmeric powder

a pinch of asafoetida powder

2-3 tblsp coconut milk

2 cups water

few coriander leaves

1 tblsp.oil

salt to taste

Method

Dry roast the lentil for 5 minutes.

Grind coarsely with pepper,cummin seeds, garlic and set aside.

Heat oil , add asafoetida,curry leaves,mustard seeds,and chillies.

Add the ground mix,and the tomato with the turmeric and cook for a minute.

Add water.When it comes to a boil (do not overboil).Remove from fire.

In this heat, add the lime juice,coconut milk and jaggery.

Mix well.add coriander leaves.

Serve with rice,or you could drink like a soup too.