Mango Rasam Recipe | Mamidikaaya Rasam | | How to make Mango Rasam

Yum

Mangoes are loved by all &  are everyone's favorite. Enjoying mangoes is no more limited to summer these days. They are available in market for year long and are giving a chance to enjoy them when ever you like. Here is a dish which makes mangoes much more delicious & yummy to taste. 
Mango Rasam or Mamidi Pandu Rasam is a flavorful dish which can be made summer long or as long as mangoes are available in the market. This is simple yet delicious dish which can be made with less ingredients. Enjoy this dish !!!

Prep Time-5mins
Cook Time-20mins
Serves-3people
Ingredients
1Cup mango fruit pulp
1&1/2Cup water
1Tbs Rasam Powder
2Tsp tamarind pulp {Optional}
1Tsp sugar {Optional}
1Tsp chili powder
Salt as needed
Few coriander leaves for garnish
Tempering/ Popu/ Tadka
1Tsp mustard
1Tsp jeera
2Red chili's broken into half
1Garlic minced or chopped
1Tbs oil
Directions 
- Grind pulp to a smooth paste. In a vessel take mango pulp & water as needed.
- Next add in rasam powder, chili powder, sugar & salt. Mix them well & balance taste if needed.
- Cook rasam on low heat for 15mins & switch off heat.
- Heat pan with oil. To that add mustard, jeera, red chili's & garlic. Once the mustard starts jumping switch off heat & mix it with rasam.
- Top rasam with coriander leaves as you like.
- Serve warm with rice.
Note
- I skipped adding tamarind as the mango pulp was sour enough for the dish. Use tamarind as needed.
- Sugar is also optional & use it as needed after tasting.

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Mor Kuzhambu | Majjiga Pulusu

Majjiga Pulusu/Mor Kuzhambu is a buttermilk dish, in which buttermilk is cooked along with spices to perfection. I have already few mor kuzhambu recipes & here I'm sharing one more recipe which is my mom's version of this dish. The only difference is I used raw rice instead of channa dal or besan to thicken the pulusu. Adding okra's is totally optional & you can easily omit it. I came across a recipe few days back & loved the idea of adding fried okra to it. You can also add your choice of steamed veggies to the dish for more flavor.

Prep Time-45mins {30mins soaking + 15mins for prepping}

Cook Time-20mins 

Serves-3People 

Pairs well with rice, chutney & dry curry.

Ingredients 
2Cups thick curd
1&1/2Cups water
1/2Tsp turmeric
15 okra's thinly sliced 
Few curry leaves 
1Tbs oil 
Salt to taste
To Grind 
1/2Tsp black peppers 
2Tsp rice
2Tsp cumin
1Tsp coriander
1/2Cup grated coconut 
small piece of ginger 
4Red chili's 
1/4Cup water
For Tempering/Tadka/Popu
2Tbs oil 
1Tsp mustard seeds
1Tsp cumin 
3Red chili's cut equally 
1/2Tsp hing 
Directions
Soaking & Grinding
- Soak rice, cumin & coriander in little water for 30mins. 
- Grind the soaked ingredients along with black peppers, coconut, ginger & red chili's to smooth paste while adding water to it.
Cooking Okra 
- Heat pan with 1Tbs oil. To that add the thinly sliced okra & fry them to crisp. It might take 15mins to get crisp okra. Once they are crisp switch off heat & keep them aside.
Making majjiga pulusu
- Heat a deep pan with little oil. To that add the grind ingredients which is little liquidly. Cook on low heat till the raw smell goes off.
- Mean while whisk turmeric, curd & water to a smooth liquid. Add this to the cooked masala paste along with curry leaves, salt & mix in well. Adjust salt if needed.
- Cook on low heat & bring it to boil. Continue to cook on low heat.
Tadka
- Mean while prepare the tadka by heat a pan with oil. Add in mustards, jeera, red chili's & hing. Once the mustard starts jumping switch off heat. 
- Add popu to the pulusu along with fried okra & mix them. Switch off heat.
- Serve mor kuzhambu /majjiga pulusu warm or cold along with rice.
Note
- If you feel the curd mixture is still thick add in little extra water to liquify it. 
- Adding fried okra is optional.
- I love serving majjiga pulusu cold rather than warm. You can feel the flavor in it when it is cold rather than warm.
- Don't cook this dish on high heat, it will break the buttermilk structure & will make it watery. 

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Pineapple Gojju

For this week theme on BM I'm presenting " South Indian Meal Dishes-Karnataka Cuisine". Enjoy the dishes & don't miss the update. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 42.

Pineapple Gojju is a well known traditional dish of Karnataka cuisine. Gojju means gravy & pineapple is cooked in this gojju to make this flavorful dish. This dish is sweet, spicy & tangy, making this dish a perfect one. If you are a fan of pineapple, then you don't want to miss this dish. You can customize this dish by replacing pineapple with your choice of vegetable. Using ghee in cooking in this dish does makes this dish much flavorful.

Prep Time-10mins | Cook Time-30mins | Serves-3people
Ingredients
1Cup pineapple
2Tsp tamarind pulp / 1Tsp size tamarind  {Adjust as needed}
*2Cup water
1Tsp jaggery powder  {Adjust as needed}
1Tsp ghee
Salt to taste
To Grind
2Tsp channa dal
2Tsp urad dal
1/4Tsp methi seeds
2Tsp sesame seeds
1Tsp jeera
5Red chili's {Adjust as needed}
1/2Cup grated dry coconut
1/4Tsp turmeric
1Tsp ghee
Tempering 
1Tbs ghee
1/2Tsp mustard 
1/2Tsp jeera 
3Red chili's cut equally 
1/4Tsp hing {Asafetida}
Few curry leaves 

Directions 
- Heat pan with ghee & add ingredients to grind {leaving coconut flakes & turmeric}. 
- Fry them evenly till they are turned to light brown in color. Switch off heat & allow them to cool. 
- In another pan add 1tsp ghee & to that add pineapple pieces.
- Fry them for few seconds. To that add water, tamarind pulp, salt & jaggery. Bring them to boil. 
- Meanwhile grind the roasted ingredients along with coconut & turmeric.
- To make it a smooth paste add little water to the grind ingredients. 
- Add the paste to pineapple & cook them for 10mins on low heat, till it is perfectly thick. Adjust salt, jaggrey & tamarind if needed.
- Heat pan with ghee for tempering. Add mustard , jeera & red chili's to pan. Once the mustard starts jumping add curry leaves & hing to pan.
- Add seasoning to gojju & cook on low heat for 2mins. Switch off heat & gojju is ready to serve. 
Note
- You can use oil instead of ghee.
- If using tamarind, then soak it with *water mentioned above. Leave it for 30mins & squeeze the tamarind juice for cooking. 
- Use "Byadagi" red chili if available or use those are available at that time. 

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Mysore Rasam | How to Make Mysore Rasam

For this week theme on BM I'm presenting " South Indian Meal Dishes-Karnataka Cuisine". Enjoy the dishes & don't miss the update. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 42.

Mysore Rasam is a appetizing Karnataka dish. There are many recipes to make a rasam, but this version of it is flavorful & has a kick to it. Rasam powder or paste is very much different from the usual one we make. Coconut flakes in rasam powder will add a delicious flavor to rasam. I got this recipe from mom & she was praising how good this rasam has tasted. So it tempted me to give it a try & at the end we {me & hubby} loved it.

You may also like
- Rasam | Charu | Saaru | How to Make Rasam
- Pappu Charu | Toor Dal Rasam
- Ulava Charu | Horse Gram Rasam | Hurali Saaru | Kollu Rasam

Prep Time-5mins | Cook Time-30mins | Serves-5people
Ingredients 
1/4Cup toor dal
1/2Cup water
2Small tomatoes chopped 
3&1/2Cups water
1Tbs tamarind pulp / 1Tbs size tamarind ball{Adjust as needed}
1/4Tsp turmeric
2Tsp jaggery {Adjust as needed}
Few curry leaves 
Salt to taste 
To Grind
1Tbs coriander seeds {Dhaniya}
1Tsp jeera {cumin}
4Red chili's 
1Tbs + 1Tsp channa dal
1/4Tsp methi seeds 
1/2Tsp black pepper
2Tbs grated coconut
1Tsp ghee
Few curry leaves 
Seasoning 
1tbs ghee/oil
1/2Tsp jeera {cumin}
1/2Tsp mustard
2Red chili's equally cut
1/4Tsp hing {Asafetida}
Directions 
- Pressure cook toordal with 1/2cup water for 2 whistles. Switch off heat & allow the cooker to cool. 
- Mean while in a large vessel mix tamarind pulp along with 3&1/2 cups of water. {If using a tamarind then clean it with lots of water first & then soak tamarind in 1Cup of water. Squeeze some the tamarind juice as needed.}
- Add chopped tomatoes, curry leaves, turmeric & enough salt to water. 
- Bring it to boil & cook it till the tomatoes are cooked soft.
Grind 
- Take ghee in a pan & to that add all the grind ingredients other then coconut.
- Fry them till channa dal changes it color to a darker yellow. Switch off heat & add coconut to pan.
- Grind them along with little water to a smooth paste. 

Making Rasam
- Add cooked dal, spice paste & jaggery to cooked tomatoes.
- Bring it to boil & adjust salt, tamarind if needed. Cook for 5mins on medium heat & switch off heat.
- Heat a pan with ghee, to that add red chili's, jeera & mustard. Once the mustard starts jumping add hing to pan & switch off heat. 
- Mix the seasoning with rasam.
***Serve it along with rice & dollop of ghee. Also serve some papadam's as a side.
Note 
- If you feel the rasam paste is too much,adjust it as needed for you. I added the whole paste to rasam & it was awesome.
- You can add garlic in the seasoning, instead of hing. 
- You can replace replace ghee with oil, but ghee add's lots of flavor to rasam.

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Egg Pulusu | Kodi Guddu Pulusu

Egg Pulusu is spicy tangy dish from Andhra Pradesh. Gravy for this dish is simple & very basic. Eggs are the star of this dish & when you use a fried egg the texture of it will make this dish much tempting. 

Prep Time-10mins | Cook Time-30mins | Serves-2people
Ingredients
4Eggs boiled
1Onion finely chopped
1Tomatoes chopped
2Garlic cloves sliced
2Green chili's sliced half
Few curry leaves
1/2Tsp turmeric
1Tsp Red chili powder {Adjust as needed}
1Tbs Tamarind pulp
1Tbs pulusu powder { Use coriander cumin powder}
1&1/2Cup water
1/2Tsp sugar
1Tbs oil
Salt to taste
To Fry Eggs 
1Tsp oil
1/4Tsp turmeric
Seasoning
1Tbs oil
1Tsp jeera
1Tsp mustard seeds
2Red chili's cut equally
1/2Tsp hing {asafetida}
Few curry leaves

Directions
- Heat pan with 1Tbs oil. 
- Add garlic & onion to pan. Fry for few seconds. 
- To the pan add tomatoes, green chili & curry leaves. 
- Close it with lid & cook till tomatoes are soft. 
- Mean while heat pan with 1Tsp oil. Add turmeric & boiled eggs to pan. Fry them on both sides to light brown.
- Once tomatoes are soft add water, tamarind, pulusu powder, turmeric, sugar & salt.
- Check salt & spiciness in the dish. Add chili powder as needed. 
- Slit fried eggs in the middle & drop them in to tamarind gravy. Bring gravy to boil & keep cook it for another 5mins. Switch off heat.
- Heat a small pan with oil. 
- To that add mustard, jeera & red chili's. 
- Once the mustard jumps add hing & curry leaves to pan. 
- Switch off heat & add seasoning to pulusu.
- Serve it with rice & a dollop of ghee.
Note
- Ignore the pulusu powder if you want to. 
- Gravy should be little thick & shouldn't be like watery. 

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 41

Rasam | Charu | Saaru | How to Make Rasam

Rasam is a well known South Indian dish & without it the meal is never complete. This is a comforting simple dish which is healthy, appetizing & helps with good digestion.
Rasam has many variations, based on the region & state. I'm sharing my mom's rasam recipe, which is little sweeter & tangier. Curry leaves & Coriander leaves or any one these leaves will add a lovely flavor to the dish. 
Rasam powder is the main ingredient in this dish. This powder is packed with flavors from different herbs & which are released in to rasam when it is added. Adding rasam powder at initial stage will make this much flavorful. 
Other rasam dishes
- Pappu Charu | Toor Dal Rasam
- Ulava Charu | Horse Gram Rasam | Hurali Saaru | Kollu Rasam

Prep Time-5mins | Cook Time-30mins | Serves-3people
Ingredients
2Tomatoes finely chopped
3Cups water 
2Tsp rasam powder
2Tsp tamarind pulp / Small ball of tamarind {adjust as needed}
1/4Tsp turmeric
2Tsp jaggery powder / 1Tsp sugar {adjust as needed}
Few curry leaves 
Salt to taste
Seasoning 
1Tsp mustard 
1Tsp jeera
Few methi seeds
1Tbs butter/oil
1/2Tsp hing {Asafetida} 
2Garlic cloves chopped
Directions 
- Take a vessel with water & to that add tamarind pulp & dissolve it completely. 
- If using the tamarind as itself, wash with little water & them soak it in 1cup of water for 30mins or till it gets soft. Squeeze water out of tamarind & use it part of 3cups water. Adjust the flavor as needed.  
- To that add turmeric, curry leaves & chopped tomatoes. 
- Add salt, rasam powder & bring to boil. Cook till tomatoes are soft & perfect. 
- Now add sugar & adjust salt if needed. {Don't switch off heat}
- Heat pan with butter. 
- Add mustard, jeera & methi seeds to pan. 
- Once the mustard starts jumping add hing & garlic. 
- Switch off heat mix it to boiling rasam. 
- Switch off heat to rasam.
- Serve with rice & dollop of ghee. 
Note
- You can add both curry & cilantro leaves to the boiling rasam. 
- Don't over boil the rasam. 
- Once the tomatoes are done, it means rasam is ready.
- You can add tomato puree instead of sliced tomatoes.

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Puducherry Sambar

Sambar is a staple of South Indian states. Though the preparation varies from one another, still they all are named the same. Pondicherry, a Union Territory of India has it’s own version of sambar & sure stands unique from all the versions. This dish is appetizing, simple to make & also gets along very well with any South Indian dishes.

Prep Time-5mins | Cook Time-45mins | Serves-3people

Adapted From:My Diverse Kitchen

Ingredients

1/2Cup toor dal

1Cup water

1Small onion chopped

2Tomatoes chopped

1Cup chopped mooli pieces

2Tbs oil

1Tsp mustard seeds

4Red chili's cut equally

1/2Tsp hing {asafetida}

1Tsp jaggery powder

6 curry leaves

2Cups water

1/4Tsp turmeric

4Garlic pods chopped1Tbs tamarind pulp {adjust as needed}

1Tsp jeera powder

1Tbs black pepper powder

Salt to taste

Garnish with coriander

Directions 

- Wash dal with water & pressure cook with water for 2whistles. Switch off heat & allow cooker to cool.

- Heat a deep vessel with oil. Add mustard seeds along with garlic, red chili's & hing. 

- Once the mustard starts jumping add veggies, turmeric & salt.

- Cook them with a closed lid till veggies are soft & done.

- Then add 2cups water to veggies along with dal, jaggery, curry leaves, tamarind pulp, jeera & black pepper powder. 

- Mix them well & balance the flavors. {salt, black pepper & tamarind}

- Boil sambar on low heat for 10mins. Switch off heat. 

- Serve warm along with rice, papad & ghee.

Note

- Use your choice of veggies. 

- I din't have coriander to garnish available, so do use use it. 

- You don't have to add garlic along with seasoning. You can just add it while mixing dal to veggies. 

- Original recipes used minced garlic & I used chopped as my hubby is not so fan of it. Use it as needed.

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Kadhi Bari

Kadhi Bari is a dish from Bihar. The word ‘Kadhi Bari’ means "fritters in flavored thick buttermilk". It is little similar to majjiga pulusu but with those cute fritters floating in buttermilk make this dish much more irresistible. This is a delicious dish we enjoyed & it is sure going to be regular on our menu.

Prep Time-10mins | Cook Time-30mins | Serves-3People

Ingredients
For Kadhi
3Tbs besan
1Cup yogurt
3Cups water
1/2Tsp turmeric / haldi
1&1/2Tsp chili powder
2Tsp coriander cumin powder
1Tsp ginger garlic paste
Few curry leaves (4 leaves)
Salt for taste 
For Bari 
1/4Cup besan
1/4Tsp ajwain
1/2Tsp chili powder
1/2Cup sliced onions
Water to make batter
Oil for deep frying
Salt to taste
Seasoning 
1Tbs ghee
1Tsp mustard seeds
1Tsp jeera / cumin
3Red chili's cut equally 
Few curry leaves 
1/2Tsp hing / asafetida 
Directions
For Kadhi
- In a pan take besan, turmeric, chili , coriander cumin powder, curry leaves & ginger garlic paste.
 - To that add yogurt & water. Mix them smooth without leaving lumps in the mixture.
- Now place pan on a stove top & cook it on low flame till it becomes thick & comes to a gravy consistency. Now add salt & later balance the kadhi taste if needed. 
For Bari
- Mean while in a bowl mix besan, ajwain, chili powder, onions, salt & little water to make a thick dough. Adjust salt & spice level if needed.
- Heat a pan with oil for deep frying. 
- When oil is ready & hot add a spoon full of dough in to oil. 
- Fry it till they are little brown. Now remove & strain them on a paper towel. 
- Repeat the same with rest of the batter.
- Mix bari with kadhi & allow them to rest.
For checking if oil is hot:
Let the oil get hot & add a little of besan in. If oil is hot and ready the besan will float on top immediately. 
Seasoning
- Heat a pan with oil. To that add mustard, jeera, curry leaves & red chili's. 
- Once the mustard starts jumping add hing & switch off heat. 
- Mix the seasoning with kadhi & serve warm along with rice. 
Note:
- Instead of cumin coriander powder you can add garam masala powder. 
- You don't have to limit yourself with onion fritters. Replace onions with any of your favorite veggie & relish this dish.

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