Rasa Podi / Rasam Powder

Power cuts in Tamilnadu are known to everyone. Luckily, in Chennai, we get only 2 hours power cut on rotation basis for every month. For this month, the power cut is in the morning. Power cuts in the morning affects me much, since I won't be able to finish cooking on time thus in-turn delays me in getting ready to office. Most often, I go for curries which don't require any grinding and some variety rice which sit wells in the lunch box.



Whatever might be the rice or curry, rasam has to be there for all my family members at home. As per them, a meal is not complete without rasam. If you know me, I always prepare freshly ground rasam masala everytime when I prepare Rasam. That's one of the reason, I don't prepare and store rasam powder at home. but, power cuts have forced me to prepare and store it in a container for a week's use. My advise will be to prepare it in a smallar quantity to retain its freshness, aroma and flavor.



Also, note that I haven't added toor dal in my rasam powder. My mother-in-law usually adds toor dal in all rasam recipes whereas my mom adds only in Dal rasam(Paruppu Rasam) and I have adopted this procedure until now. So, if you want in include toor dal, add 3 tablespoons of toor dal to the below ingredients.

Basic Information:

Preparation Time: <15 minutes

Makes: 1/2 cup approximately



Ingredients:



Black Pepper corns - 1/4 cup

Cumin seeds - 2 tablespoons

Coriander seeds - 2 tablespooons

Dry red chillies - 5-6 nos

Asafoetida / Katti Perungayam - a very small piece

Curry leaves - 3 strings

Method:



1) Sun dry all the ingredients for an hour. You can also dry roast them in a heavy bottom pan without burning until all the ingredients start releasing nice aroma.

2) In a mixer / coffee grinder, dry grind all the ingredients to a smooth or coarse powder. I always want my rasam powder in coarse texture.

3) Store it in an air tight container and keep it inside the refrigerator. It stays good even at room temperature.

Notes:

1) If you don't have katti perungayam at home, prepare rasam powder without it and add the asafoetida powder while preparing the rasam.

2) If you don't add fenugreek seeds while seasoning the rasam,  add it (about 1/4 teaspoons to 1/2 teaspoons) to the above ingredients and make a powder of it.

Celery Cilantro Chutney with a Surprise! | Side dish for Idli Dosa

These lovely little celery stalks are just for salads or snack. That is what I thought too until I tried this yummy chutney. This is a great side dish for Idli/Dosa or can even be used as a spread for a toast. Adding cilantro/coriander leaves gives a lovely green color and a fresh taste. What is the surprise you could ask? There is and it is walnuts. A handful of toasted walnuts in this chutney

Sankranti / Pongal Special - Hituku Bele Specialities

SANKRANTI / PONGAL SPECIAL 

HITUKU BELE SPECIALITIES

 Hituku Bele is a delicacy which is enjoyed through out the Kaalu season. Hituku Bele  blends beautifully with any given dish, yet retains the distinct  flavour and taste of its own. Field beans are first soaked in water for a long time.Then they are squeezed or pinched ( the process is called  Hitukodu in Kannada ) one at a time so that the Bele / lentil jumps out of the skin! The process is laborious but the outcome is delicious. Now a days Hituku Bele is readily available in the market during the season.

 Here I present Hituku Bele in three delicious avataars especially for Sankranti / Pongal.

 HITUKU BELE HUGGI / SAKKARAI PONGAL 

(SWEET VERSION)

 INGREDIENTS

 Rice - 1 cup

Fresh field beans lentil / Hituku bele - 1 cup

Powdered jaggery - 1 1/2 cups

Milk - 1 cup

Ghee - 4 tbsps

Cardamom powder - 1 pinch

Fresh Coconut gratings - 4 tbsps

Cashew nuts - as required

Raisins - as required

 METHOD

 1. Wash and pressure cook rice with milk and two cups of water until three whistles.

2. Dissolve jaggery in three cups of warm water and filter.

3. Cook Hituku Bele in jaggery water adding the fresh coconut gratings to it.

4. When the Hituku Bele is just done add the cooked rice and blend well taking care not to mash up the Hituku Bele.

5. Add half of the ghee and cardamom powder and switch off flame when the Huggi/ Sakkarai Pongal thickens and emanates a very pleasant aroma.

6. Heat the remaining ghee and fry the cashew nuts and raisins and garnish the Sweet Hituku Bele Huggi / Sakkarai Pongal.

 Offer the sweet Hituku Bele Huggi / Sakkarai Pongal to the Sun God on Sankranti and enjoy the  delicious Prasaadam.

 HITUKU BELE HUGGI / VEN PONGAL 

(SAVOURY VERSION)

 INGREDIENTS

Rice - 1 cup

Fresh Field Bean Lentil / Hituku Bele - 1 cup

Turmeric powder - 1 pinch 

Salt - 1 tsp 

Milk - 1 cup 

Fresh coconut gratings - 4 tbsps 

Coarsely crushed pepper - 3/4 tsp 

Cumin seeds - 3/4 tsp 

Finely chopped green chillies - 3/4 tsp 

Finely chopped fresh ginger - 3/4 tsp 

Curry leaves - a few 

Sesame oil - 2 tbsps 

Ghee - 2 tbsps 

Cashew nuts - as required

METHOD 

 1. Wash and pressure cook rice with milk, turmeric powder and salt adding 2 cups of water until three whistles. 

2. Heat sesame oil in a heavy bottomed pan and add the pepper and cumin seeds. 

3. When the pepper and cumin seeds pop add chopped ginger and green chillies, followed by asafoetida and curry leaves. 

4.  Add three cups of water to the seasoning. 

5. When the water starts to boil add the coconut gratings and the  Hituku Bele and cook till the bele  is just done. 

6. Blend in the cooked rice without mashing up the Hituku Bele. 

7. Cook till the Huggi / Ven Pongal emanates a very pleasant aroma and let the consistency be slightly loose like a porridge. 

8. Heat ghee in a ladle and fry the cashew nuts till golden in colour and garnish. 

 Offer the flavoursome Hituku Bele Huggi /Ven Pongal  to the Sun God on Sankranti and relish the prasaadam with a tangy gojju.

 HITUKU BELE VADAE 

INGREDIENTS

Split black gram dal - 1 cup 

Fresh Field Bean Lentil/ Hituku Bele - 1 cup 

Salt - 3/4 tsp 

Fresh ginger ( Peeled ) - 1'' piece 

Coarsely crushed pepper - 1/2 tsp 

Cumin seeds - 1/2 tsp 

Chopped green chillies - 1/2 tsp 

Curry leaves - a few 

Fresh coconut gratings - 2 tbsps 

Oil - for frying 

 METHOD 

1. Soak Black gram dal for one hour and drain. 

2. Grind the soaked and drained dal with ginger and salt into a smooth and thick batter without adding water. 

3. Mix crushed pepper, cumin seeds, green chillies, curry leaves, fresh coconut gratings and the Hituku Bele with the batter. 

4. Heat oil in a kadai. 

5. Wash your hands and place a ball of batter on your palm and pat it using the other palm, into a Vadae. 

6. Make a hole in the center using a finger and gently slide the Vadae into the hot oil. 

7. Cook the Vadae on medium flame till it is golden brown on both sides.  

8. Remove it using a perforated ladle and drain on a paper towel. 

9. The Vadaes can be cooked in batches. But do not forget to wash and keep your hands wet before patting each Vadae, so that the batter does not stick to your palm while sliding it into the oil.

 Enjoy the Hituku Bele Vadae with Savoury Huggi after thanking Sun God for the bounty on Sankranti.

 WISH YOU A VERY HAPPY AND PROSPEROUS SANKRANTI.