SOUTH INDIAN DISHES

After a long time i entered my kitchen.It felt so good .All these days this department was being looked after by my father- in- law .Yes, my father-in-law,who is very passionate about cooking.He specialises in all South indian dishes.

I have learnt a lot from him in this four years of my marriage.

Today i decided to cook Takkali Rasam and Beet Root Poriyal.

FOR TAKKALI RASAM:-

INGREDIENTS:

1 Small ball size Tamarind (Size of a betel nut)
1 big Tomato
Salt to taste
2 Green chillies slit from the centre
1tsp Sambhar Powder
2 tbsps Rasam Powder
Corriander Leaves for Garnishing
2tbsp Toor Dal Cooked
1tsp oil
1tsp Mustard seeds

PROCEDURE:-

Soak the tamarind in water for 10 mins.When the tamarind is soft,squeez it well and prepare tamarind water.Filter the water.Add Sambhar powder, salt,Asafoetida.Place the bowl in a low flame and boil it for 10-15mins,so that the raw smell of sambhar powder dissappears.

Add the Tomatoes,green chillies and boil for 10 more minutes.

Now dilute the cooked toor dal in water and add it to the rasam.Add the rasam powder.When the rasam comes to a boil remove it from the flame.

Now take a kadhai ,add 1tsp oil.when the oil gets hot add mustard seeds and let them splutter.
Add the mustard seeds to the rasam.Garnish the rasam with Corriander leaves.

Serve hot as a soup or with rice.

RASAM POWDER:-

3tbsp Toor Dal
2tbsp Dhania Seeds(Corriander Seeds)
1tsp Blackpepper
1/2tsp Jeera

Dry roast the above ingredients in a hot kadhai and grind it into fine powder.Add the rasam powder whenever you make rasam.

BEET ROOT PORIYAL:-

INGREDIENTS:
2 Big Beet Root
1tbsp Toor dal
4tbsp Grated coconut
2tbsp Oil
1 tsp Mustard seeds
4-5 round dry red chillies
1/2tsp Urad dal

PROCEDURE:-

Cut the beet root into small dices.Boil it in water along with toor dal till it is half cooked.Remove it from the flame.Filter the water and keep the beet root aside.

Now take a kadhai and heat it.Add oil and mustard seeds to it .Let it splutter.Add the urad dal,dry red chillies(cut into halves)and the grated coconut.Fry till the coconut is golden brown.Be careful not to burn the coconut.Add the beet root to it.Now add salt to taste.Cook for 10 mins.

Beet root poriyal is ready to be served hot with rice.