Rasam
This is my Amma's recipe. My personal modifications are the addition of cumin powder and occasionally, some garlic as detailed below. I keep aside some of the rasam for B, then I fry the garlic separately, add a 2 or 3 tbsps of water, cook it for a few minutes and then add it to the rest of the rasam. But this is just because B does not eat garlic. Most people can just add the garlic to the rasam while it is cooking.
1 tsp enna (oil)
1 tsp kadigu (mustard seeds)
1/8 tsp perinkayam (asafoetida) powder
5 or 6 kariveppela (curry leaves
2 small thakkali (tomatoes) chopped
Juice of 1 big marble sized puli (tamarind), soaked and squeezed out or about 1 tsp tamarind paste
1 tsp sambar podi (powder)
1 tsp jeerakam (cumin) powder
1/4 tsp manjappodi (turmeric powder)
1 1/2 tsp uppu (salt) or to taste
1 cup pacha kothamalli (fresh coriander leaves) chopped
1 tbsp neyyu (ghee) or nallenna (sesame oil) (optional)
4 or 5 cloves vellulli (garlic) (optional)
Heat enna. Add kadigu, Once they splutter, add the kariveppela and thakkali. Then add the puli water, perinkayam, sambar podi, jeerakam podi, manjappodi and uppu. When it boils, add about 6 cups water. When it boils, add the pachakkothamalli, turn off the heat and close the vessel for about 5 minutes.
Optional: Peel the vellulli and slice them. Heat neyyu on medium heat and roast the vellulli till it is slightly browned. Add to the rasam while it is boiling.
Note: We can add the soaked liquid from the cherupayaru parippu.
Dandelion Greens Upperi
This is a traditional dry vegetable dish. It is based on my mother's recipe. I added the soaked dal to offset the bitterness of the dandelion greens. I try to cook the different greens available in the US. And modify the recipes to suit. This comes out very well and the kids relish it with rasam and rice.
1/2 cup cherupayaru parippu (moong dal) soaked overnight in water and drained (the water can be used for the rasam above)
1 bunch dandelion greens
1 tsp enna (oil)
1/2 tsp kadigu (mustard seeds)
About 3 vara malagu (dried red chillies)
1/8 tsp perinkayam (asafoetida)
1/2 to 1 tbsp velichanna (coconut oil)
1/4 tsp manjappodi (turmeric powder)
3/4 tsp uppu (salt) or to taste
Heat enna. Add kadigu, vara malagu and perinkayam. When it is roasted, add the velichenna and the dandelion greens. Fry for a couple of minutes until they wilt. Add uppu and manjappodi. Then add the cherupayaruparippu. Add about a tsp of water and cook on low heat or about 10 minutes. If necessary, add a couple of more tsp of water during this time to prevent scorching. Turn off heat, cover and keep till ready to eat.
This is my Amma's recipe. My personal modifications are the addition of cumin powder and occasionally, some garlic as detailed below. I keep aside some of the rasam for B, then I fry the garlic separately, add a 2 or 3 tbsps of water, cook it for a few minutes and then add it to the rest of the rasam. But this is just because B does not eat garlic. Most people can just add the garlic to the rasam while it is cooking.
1 tsp kadigu (mustard seeds)
1/8 tsp perinkayam (asafoetida) powder
5 or 6 kariveppela (curry leaves
2 small thakkali (tomatoes) chopped
Juice of 1 big marble sized puli (tamarind), soaked and squeezed out or about 1 tsp tamarind paste
1 tsp sambar podi (powder)
1 tsp jeerakam (cumin) powder
1/4 tsp manjappodi (turmeric powder)
1 1/2 tsp uppu (salt) or to taste
1 cup pacha kothamalli (fresh coriander leaves) chopped
1 tbsp neyyu (ghee) or nallenna (sesame oil) (optional)
4 or 5 cloves vellulli (garlic) (optional)
Heat enna. Add kadigu, Once they splutter, add the kariveppela and thakkali. Then add the puli water, perinkayam, sambar podi, jeerakam podi, manjappodi and uppu. When it boils, add about 6 cups water. When it boils, add the pachakkothamalli, turn off the heat and close the vessel for about 5 minutes.
Optional: Peel the vellulli and slice them. Heat neyyu on medium heat and roast the vellulli till it is slightly browned. Add to the rasam while it is boiling.
Note: We can add the soaked liquid from the cherupayaru parippu.
Dandelion Greens Upperi
This is a traditional dry vegetable dish. It is based on my mother's recipe. I added the soaked dal to offset the bitterness of the dandelion greens. I try to cook the different greens available in the US. And modify the recipes to suit. This comes out very well and the kids relish it with rasam and rice.
1/2 cup cherupayaru parippu (moong dal) soaked overnight in water and drained (the water can be used for the rasam above)
1 bunch dandelion greens
1 tsp enna (oil)
1/2 tsp kadigu (mustard seeds)
About 3 vara malagu (dried red chillies)
1/8 tsp perinkayam (asafoetida)
1/2 to 1 tbsp velichanna (coconut oil)
1/4 tsp manjappodi (turmeric powder)
3/4 tsp uppu (salt) or to taste
Heat enna. Add kadigu, vara malagu and perinkayam. When it is roasted, add the velichenna and the dandelion greens. Fry for a couple of minutes until they wilt. Add uppu and manjappodi. Then add the cherupayaruparippu. Add about a tsp of water and cook on low heat or about 10 minutes. If necessary, add a couple of more tsp of water during this time to prevent scorching. Turn off heat, cover and keep till ready to eat.
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