Mysore Rasam | No Garlic Rasam | Rasam Recipe

Mysore Rasam, it's our recent favorite rasam and we really like it like anything. When comes to rasam, i haven't tried much varieties so far, always stick with basic tamarind rasam with pepper & garlic. 

Since it's my all time favorite, haven't thought of trying other varieties !!! But when i search for "No onion No garlic" recipe from other cuisine, this mysore rasam caught my attention. Using coconut in rasam is totally new to me, so when i had seen this recipe, immediately made note of it and tried it within a few days. To be honest, i'm glad that i gave a try on this rasam, it was so good with wonderful flavor and taste absolutely delicious with hot rice.Without further delay let's check out the recipe, but if you want to know what i have prepared for past 4 days under "No onion No garlic" theme, here they are
Day 1 - Manthanga Pulissery
Day 2 - Kuthiraivali Pongal
Day 3 - Dal Tadka
Day 4 - Paruppu Podi

Mysore Rasam

Preparation Time : 30 mins | Cooking Time : 15 mins | Serves : 3 to 4 
Recipe Category: Rasam | Recipe Cuisine: Indian

Ingredients
Toor dal -  2 tbsp
Tomato - 1 
Tamarind - a small goose berry size
Turmeric powder - 1/4 tsp
Salt - to taste
Asafoetida powder - 1/8 tsp
Ghee - 1 tsp
Curry leaves - few
Coriander leaves - few
Mustard - 1/4 tsp
To grind & roast
Chana dal - 1 tbsp
Coriander seed - 1 tbsp
Pepper corns - 1 & 1/2 tsp
Cumin seed - 1 tsp
Grated coconut - 2 tbsp

Procedure

Measure & take all the ingredients listed under "To grind & roast", heat the pan and add all the ingredients and roast till they are aromatic. Let it cool a bit.

Transfer into mixie jar and grind into coarse powder. Soak the tamarind in water for 30 mins.

Cook & mash the toor dal and keep it ready.Heat the pan with ghee, add mustard, let it splutters and then add the curry leaves and tomatoes.

Extract the tamarind juice from the soaked tamarind and add into the pan. Then add the cooked dal and grounded powder.

Add turmeric powder, salt & asafoetida powder.

Add more water as your liking and let it bring into boil. Simmer for 5 mins & switch off the flame. Finally add the coriander leaves.

Tada, Mysore Rasam is ready.Serve it with some hot rice and your favorite curry. We had with rice and onion pakoda.

Notes:

• Ghee gives great flavor to the rasam. So don't skip it.
• If you want more spice in the rasam, add one or two red chili in the tempering.
• For extra flavor, you can add a tsp of rasam powder too.
  

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Kanchipuram Style idli | Kanchipuram Idli | Breakfast Recipe

Kanchipuram Idli, a famous seasoned idli from the city of Kanchipuram, Tamilnadu. It's served as offering (prasadam) in one of the vishnu temple at kanchipuram.  It's so flavorful and tastes absolutely divine ! 

The actual batter recipe of kanchipuram idli is slightly differ from our regular idli batter and i have tried it a few times before and we all loved it in our home. But when i'm too lazy to prepare separate batter for this idli, i would prefer this method using idli batter. 

Related: How to make Idli Batter for soft and fluffy idli

Though it's not the traditional kancheepuram idli, it tastes almost the same and nowadays I often prepare this idli more than the regular idli. It's so easy to make and the flavor from the cumin and pepper along with ghee takes this dish to a new level. Sometimes I feel like I don't need any side dish for this idli and have it as it is. 

You can make this idli in one large pan and cut them like cake & serve. But personally I love to make them in tumblers and small bowls.They are so cute and also make the breakfast/dinner more interesting !!! 

And also whenever I have banana leaves in my hands, I use them as lining for my tumblers, it helps to unmold easily and also i like the flavor of banana leaf in the idli. But if you don't like the banana leaf flavor, better leave it out and use ghee to grease the dish.

Kanchipuram Idli

Preparation Time : 5 mins | Cooking Time : 20 mins | Serves : 2 
Recipe Category: Idli | Recipe Cuisine: Indian
Kancheepuram idli, Kanchipuram idli, idli recipe Kancheepuram Idli, the famous seasoned idli (steamed rice cake) from the city Kancheepuram,Tamilnadu.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Idli Batter - 2 cups
To temper
Crushed pepper corns - 1 tsp
Cumin seed - 1 tsp
Asafoetida powder - 1/8 tsp
Ghee - 1 tsp
Curry leaves - few

Procedure

Take the batter in a bowl, then heat the pan with ghee and add then temper the ingredients listed under "To Temper" and add into the batter.

Mix the tempering with the batter well. Now take small size tumblers or any bowl.

Cut the banana leaf into stripes and take each stripes, roll into cylinder and place inside the tumbler.Do the same for all tumblers.

Fill the 3/4 of tumblers with the batter and place it on the steamer plate.

Steam it for 12- 15 mins or until the tooth pick inserted into center comes out clean.

Let it cool a bit and then flip the tumblers, the idli will comes out cleanly from it, remove the leaf and it's ready to serve.

Serve warm as it is or slice them. Taste best with chutney and/or sambar.

Related : Variety of side dishes for idli 

Notes:

• Idli batter should be thick for this recipe 
• Using ghee for tempering will give wonderful flavor.
• Instead of using tumblers, you can use the regular idli plate.
• If you don't have the banana leaf, then grease the sides with ghee, it helps to avoid sticking of idli to the tumblers.
• Depends on your taste, you can add more or less of pepper and cumin seed.
  

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