Kerala Style Rasam Recipe

"Spice up Your Day with Authentic Kerala Style Rasam" 

 

Introduction to Kerala Style Rasam: 

    The culinary history of Kerala does indeed have a rich tapestry of flavours and dishes, but the prominence of Rasam in the traditional Sadhya wasn't as widespread in the past as it might be today. Rasam has evolved and become a beloved part of the cuisine, including Onam Sadhya, over time.

    Historically, Sambar, Pulissery, and Moru (buttermilk/sambharam) were indeed more commonly found on the Sadhya spread. These dishes were considered staples and intrinsic to the traditional Sadhya experience. Rasam, while a popular South Indian dish, might not have been as prevalent on the Sadhya menu in earlier times.

How to Cook Amma's Palakkad Style Inji Puli 

Authentic Kerala Inji Curry/ Puli Inji -  Amma's Palakkad Style Inji Puli

Ingredients for Palakkad Style Inji Puli

The Base Tempering:

The Aromatics (The Palakkad Special):

• 1/2 cup Ginger (finely chopped)
• 4-5 Green Chillies (cut into rounds)
• 6-8 Shallots (finely chopped)
• A handful of Curry Leaves

The Spices & Seasoning:

• 1/2 tsp Turmeric Powder
• 1 tsp Red Chilli Powder (adjust to your heat preference)
• 2 tbsp Tamarind Paste (thick extract)
• 2 tbsp Jaggery (adjust based on tamarind tartness)
• Salt to taste
• Water as needed

Method - Detailed Cooking Instructions

Step 1 - The Tempering: 

• Heat 2 tablespoons of coconut oil in a pan. Splutter the mustard and fenugreek seeds. Add dry red chillies and asafoetida, letting them sizzle until fragrant. Let the flame be at low.

 

Step 4 - The Simmering: 

"Burst of Flavour: Vadugapuli Naranga Curry for Sadhya Feast"

    The quintessential Thodu Curry on the Sadhya list is the Naranga Curry, featuring a variety of lemon known as Vadugapuli Naranga. This unique lemon adds a distinct touch to the curry with its larger size and slightly bitter taste. In Sadhya, the side dishes are carefully crafted to achieve a balance of tastes and flavours, and the Naranga Curry is no exception. It plays its part in highlighting and complementing the overall dining experience by offering a delightful blend of flavours that adds depth and variety to the feast.

    Indulge in the essence of tradition with Vadugapuli Naranga Curry, an Instant Thodu Curry that graces the Sadhya table.  As an integral part of the Sadhya, Naranga Curry embodies the art of balance in flavours and complements the feast by introducing a harmonious blend that enriches the culinary journey. Delve into a world of taste and tradition with every spoonful of this curry.

"A Bitter-Sweet & Tangy Tale: Vadugapuli Naranga Curry's Delightful Flavour Journey"

     "Let's Savour the distinctive charm of traditional Kerala Recipe Vadugapuli Naranga Curry, an essential Sadhya delight with quick cooking tips". Let the larger-than-life flavours and subtle tanginess take you on a bitter-sweet culinary experience. 

 

 

Discover more Culinary Treasures from God's Own Country here...

 

 "Savour the Bitter-Sweet: Vadugapuli Naranga Curry Recipe for a Complete Sadhya Experience!"

"A Bitter-Sweet & Tangy Tale: Vadugapuli Naranga Curry's Delightful Flavour Journey"

Ingredients:

For Naranga Curry:

• 2 Green chillies, cut into rounds
• 1/2 teaspoon Mustard Seeds
• 1/4 teaspoon Fenugreek Seeds
• 2-3 Dry Red chillies
• 1 sprig Curry Leaves
• 1/8 Teaspoon Asafoetida Powder
  
• 1/2 Teaspoon Turmeric Powder
  
• 2 Tablespoons Red Chilli Powder
• 1 tablespoon Coconut Oil

To cook Vadugapuli Naranga:

• Vadugapuli Naranga (big-sized lemon)
  
• 2 cups Water
• 1/4 teaspoon Turmeric Powder
• Salt to taste

 

Method:

• Wash the Vadugapuli Naranga (lemons) thoroughly.
• The thick skin of Vadugapuli Naranga requires special attention in certain recipes. Some cooking methods suggest steaming the lemon briefly or soaking it in hot water for 15–20 minutes to soften it before cutting.
• Then cut them into small pieces. Remove the seeds and set aside.
• Heat a small pan over low heat and dry roast the fenugreek seeds, until fragrant. Allow them to cool.
• Grind the roasted fenugreek into a fine powder using a spice grinder or mortar and pestle. Set aside.

 For Naranga Curry:

• In a separate pan, heat coconut oil over medium heat. Add mustard seeds and allow them to splutter. Then, dry red chillies, and curry leaves. Sauté for a few seconds until aromatic.
• Add the lemon pieces and sliced green chillies to the pan. Stir well to coat the lemon pieces with the tempered spices.
• Add salt, asafoetida, turmeric powder and red chilli powder and cook for an additional 2–3 minutes, allowing the flavours to meld together.
• Add a pinch of Sugar & adjust salt if needed.
• Remove from heat and transfer the Vadugapuli Naranga Curry to a serving dish.
• Serve the Naranga Curry as a side dish in Kerala Sadhya, complementing the other dishes and adding a touch of tanginess and bitterness to the overall flavour profile.

Dive into an Array of Pickle Recipes here...

 

"A Bitter-Sweet & Tangy Tale: Vadugapuli Naranga Curry's Delightful Flavour Journey"

"Taste the Tradition: Instant Kerala Sadhya Achar Recipe"

    Celebrating the joyous arrival of Onam, I'm excited to share a collection of fitting Sadhya recipes to enhance your Onam feast this year from Authentic Kerala Cuisine. And what better way to start than with the quintessential Kerala Sadhya Achar? Let's dive into the rich flavours and traditions of Onam Sadhya together.

    Experience the authentic flavours of Kerala with this Instant Kadu Manga Achar, a quintessential tangy and spicy side dish that perfectly complements the Sadhya feast. Bursting with tanginess, spiciness, and a medley of flavours, this quick and easy pickle adds a delightful twist to your culinary endeavours. In this blog post, let me guide you through the steps to create this mouthwatering dish, a quick-fix pickle, ensuring you can enjoy the goodness of Kerala's traditional cuisine in no time.

    Reflecting on this Instant Kerala Sadhya Achar, my thoughts are flooded with cherished memories from family weddings, which is Inclusive of Culinary Celebrations -The Heart warming Essence of Sadhya Preparation.

    Delving into the cherished traditions of Kerala, one finds the heart-warming essence of Sadhya preparation during family weddings and festive occasions. This authentic experience goes beyond the culinary delights, encompassing a communal spirit that binds families and neighbours together in a tapestry of flavours and camaraderie.

    Cooking as a Collective Endeavour, during these special occasions, the kitchen becomes a hub of activity, with family members and neighbours joining hands to bring the Sadhya to life. Guided by a seasoned main cook, the collective effort transforms the kitchen into a space brimming with shared laughter, stories, and the clinking of glasses, as a sense of togetherness infuses every moment.

"Taste the Tradition: Instant Kerala Sadhya Achar Recipe"

    The preparation journey begins with a unique connection to nature - From Backyard to Table. The sight of family members and neighbours gathering mangoes from backyard trees, both within the family's premises and neighbouring gardens, adds an element of community sourcing. These mangoes, hand-picked for their freshness, become a vital ingredient in the Sadhya experience.

    As the sun sets and the day mellows into evening, the kitchen comes alive with purpose. The first steps involve the rhythmic grating of coconuts, a task that unites hands and hearts. A particularly special moment arrives as the raw mangoes are prepared for Sadhya Achar, employing the traditional technique of "Kothi Ariyal," a cutting method. Amidst tales of yesteryears, lively banter, shared stories and perhaps a few sips, this process transforms into an occasion of storytelling and connection.

    The clinking of glasses and joyful camaraderie punctuate the air as the cooking unfolds. As spices are ground, vegetables chopped, and dishes crafted, the kitchen becomes a space where culinary expertise merges with the warmth of relationships. It's not just about food; it's about weaving memories and strengthening bonds. It's a Culinary Bonding and Festive Revelry.

"Taste the Tradition: Instant Kerala Sadhya Achar Recipe"

Spice Up Your Meals with Chinna Vengaya Chutney | South Indian Small Onion Chutney

Spicy Chinna Vengaya Chutney Recipe | Small Onion Chutney

    When it comes to side dishes for popular South Indian dishes like Idli, Dosa, Paniyaram, Uthappam, Sambar and Coconut Chutney usually take the spotlight. However, there are underrated chutneys that deserve special mention, like the flavourful and versatile Chinna Vengaya Chutney. This spicy chutney, made with shallots or small onions, adds a unique twist to your meal. Learn how to make this delicious Chinna Vengaya Chutney with this easy recipe and elevate your dishes.

    The Rojapoo Chutney Story In my household - My Mom used to make a quick fix chutney that was a variation of Ulli Mulagu Chalichathu. She lovingly named it Rojapoo Chutney for me when I was a kid, with the sole intention of making me eat Idli and Dosas with this spicy chutney. To entice me, she would convince me that it was made with delicate rose petals, which gave it a pink colour. She added a bit of green chillies for spiciness and drizzled coconut oil over the chutney to enhance the flavours. As I grew older and started cooking myself, I put my own twist on the chutney by substituting green chillies with red chilli powder. To this day, these chutneys hold a special place in my kitchen, reminding me of those cherished childhood memories.

"Click here to explore my version of a spicy twist with Vengaya Chutney."

    Add a zing to your South Indian meals with this delicious and spicy Chinna Vengaya Chutney. Made with small onions, this under-celebrated chutney brings a burst of flavour to your favourite dishes. Try this easy-to-make recipe and elevate your culinary experience. Enjoy the Chinna Vengaya Chutney with various breakfast or dinner items for a delightful and satisfying meal. And remember, every chutney has its own story, just like the delightful Rojapoo Chutney that brings back fond childhood memories.

For more CHUTNEY RECIPES & CULINARY INSPIRATIONS, visit Essence of Life - Food

 

Cuisine - South India 
Recipe Type - Condiment
Spice Level - Medium-High
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 10-15 Minutes
Cooking Time - 10-15 Minutes

 

Spice Up Your Meals with Chinna Vengaya Chutney | South Indian Small Onion Chutney

 

Ingredients:

For Chinna Vengaya Chutney:

Gingelly Oil - 1 Tablespoon
Small Onions/Indian shallots - 1 Cup
Big Onion - 1 No.(Big)
Garlic - 8–10 cloves
Dry Red Chillies - 4 No's.
Kashmiri Red Chillies - 3 No's.
Tamarind - 1/2 a Lemon size
Salt - To Taste
Water - 1/2 Cup

 

For Tempering:

Gingelly Oil - 2 Teaspoons
Mustard Seeds - 1/4 Teaspoon
Urad Dhal - 1/2 Teaspoon
Dry Red Chillies - 2-3 No's.
Asafoetida - 1/8 Teaspoon
Curry Leaves - a Sprig
Jaggery - 1/2 Teaspoon (Optional)

 

Method:

For Chinna Vengaya Chutney:

• Heat Gingelly Oil in a pan.
• Add Dry Red chillies and Kashmiri Dry Chillies and fry it on a low flame for a few minutes.
• Remove it from the oil and keep it aside.
• In the remaining oil, add small onions, chopped regular onions, garlic, and salt. 
• Add 1/2 a lemon-sized tamarind and give a quick stir. 
• Sauté it for about 6–7 minutes until the onions turn slightly brown and translucent. 
• Remove from heat and let it cool.
• Grind the onion mixture along with the roasted chillies into a smooth paste. 
• Avoid adding water while grinding. Set aside.

For Tempering:

• Heat Gingelly Oil in a pan, splutter mustard seeds, add urad dhal. Let it turn into light golden colour.
• Add dried red chillies, curry leaves, and asafoetida and fry it on a low flame for a few seconds.
• Now, pour in the ground onion paste to the pan. 
• Rinse the mixer jar with 1/4 cup of water and add it to the pan. 
• Optionally, add half a teaspoon of powdered jaggery for added flavour.
• Sauté the chutney for a couple of minutes until it thickens to the desired consistency. Avoid overcooking, as the onions are already cooked.
• Serve the flavourful Chinna Vengaya Chutney with a variety of South Indian dishes like Idli, Dosa, Paniyaram, Uthappam, Ilaneer Dosai, Kal Dosai, Set Dosai, or Rava Dosai.

Tips and Notes:

Variety of Chillies: 

     For an authentic flavour, use a combination of Kashmiri red chillies and Normal dry red chillies. The Kashmiri chillies not only add a vibrant colour but also lend a unique taste to the chutney. However, if you don't have access to Kashmiri chillies, you can omit them and use only the regular dried red chillies.

Roasting Chillies: 

     Take care not to overcook or burn the dried red chillies while sautéing them. They can quickly turn bitter if exposed to high heat for too long. Sauté them just until they become plump and aromatic.

Sautéing Onions: 

     When sautéing the small onions and regular onions, aim for a golden brown colour and translucent. This helps enhance the depth of flavour in the chutney.

Grinding the Onion Mixture: 

     While grinding the onion mixture along with the roasted chillies, refrain from adding water. This ensures a thicker consistency and concentrated flavours in the chutney. However, if needed, you can add a small amount of water sparingly.

Tempering the Chutney: 

     The tempering process adds an aromatic touch to the chutney. Allow the urad dhal to turn golden brown before adding the mustard seeds, dried red chillies, curry leaves, and asafoetida. This enhances the overall flavour profile of the chutney.

Adjusting Consistency:

     If you prefer a thinner consistency for the chutney, you can add a little water while sautéing the onion mixture or during the tempering stage. However, be cautious not to make it too runny, as the chutney should have a slightly thick texture.

Adding Jaggery:

     Including jaggery in the chutney helps balance the flavours by adding a subtle sweetness. It can be omitted if you prefer a purely spicy chutney or adjust the amount according to your taste preference.

Serving Suggestions: 

     The Chinna Vengayam Chutney pairs well with various South Indian dishes like Idli, Dosa, Paniyaram, Uthappam, Ilaneer Dosai, Kal Dosai, Set Dosai, or Rava Dosai.  However, feel free to experiment and enjoy it with other dishes or as a dip for snacks.

      Remember, cooking is a creative process, so feel free to adjust the spice levels, ingredients, or proportions based on your personal taste preferences. Enjoy the delicious and flavoursome Chinna Vengayam Chutney!

 

SORAKKAI CHUTNEY - BOTTLE GOURD CHUTNEY

    Discover a simple and nutritious chutney recipe made with Sorakkai, also known as Bottle Gourd. This South Indian Condiment alias Chutney is versatile and pairs perfectly with South Indian Breakfast dishes like Idli, Dosa, Uthappam, Paniyaram, and even rice. Get creative with this nutritious twist!

    The combination of sautéed onions, garlic, tomato, coconut, coriander leaves, and bottle gourd creates a flavourful base. Grinding them into a fine paste makes it smooth and consistent. The optional tempering of mustard seeds, urad dhal, dry red chillies, and coriander leaves adds a final touch of aroma and taste.

    Sneak in some healthy ingredients for your kids without revealing the ingredient. An Indian mother's clever strategy to introduce nutritious food to selective eaters in a wholesome manner.  Sometimes, children can be picky eaters, but finding creative ways to incorporate nutritious ingredients can be a good strategy. However, as they grow older, their taste buds become more discerning, and they may notice the difference in flavours.

    It's natural for kids to develop preferences and become more aware of the ingredients used in dishes. While it may be disappointing that they can now identify the ingredients added in a dish, it's also a sign of their growing maturity and awareness of different flavours.

    Nevertheless, I continue to explore and experiment with different chutney recipes. There are numerous variations you can try, and it's always exciting to discover new flavours and combinations. Who knows, maybe your kids will develop a liking for other chutneys or dishes as they continue to grow and explore different tastes!

SORAKKAI CHUTNEY - BOTTLE GOURD CHUTNEY

    Indulge in the flavoursome and nutritious sorakkai/bottle gourd chutney that complements a variety of South Indian dishes. This easy-to-make condiment can be enjoyed with Idli, Dosa, Uthappam, Paniyaram and rice. Sneak in some extra veggies without your kids even noticing. Try this recipe today and elevate your meals with this delightful chutney!

    It's wonderful to have versatile chutneys like this that can be paired with different dishes. Enjoy your homemade Sorakkai Chutney! 

 

For more CHUTNEY RECIPES & CULINARY INSPIRATIONS, visit Essence of Life - Food

 

Cuisine - South India 
Recipe Type - Condiment
Spice Level - Medium-High
Difficulty - Easy
Serves - 5
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 10-15 Minutes

 

Explore a variety of enticing Recipes with BOTTLE GOURD by clicking here

HOW TO COOK FLAVOURFUL SORAKKAI CHUTNEY RECIPE - HEALTHY BOTTLE GOURD CHUTNEY

SORAKKAI CHUTNEY - BOTTLE GOURD CHUTNEY

INGREDIENTS:

For Sorakkai/Bottle Gourd Chutney :

Oil - 2 Teaspoons
Black Gram Dhal/Urad Dhal - 1 Tablespoon
Bengal Gram Dhal - 1 Tablespoon
Dry Red Chillies/Green Chillies - 5 Nos.
Asafoetida - 1/8 Teaspoon
Garlic - 6 Cloves
Onion - 1 No
Tomato - 2 Nos.
Bottle Gourd - 1 1/2 Cup
Coconut - 1/4 Cup
Tamarind - 1/2 Teaspoon
Coriander Leaves - 1 Cup
Salt - To Taste

 

For Tempering (Optional):

Oil - 1 Teaspoon
Mustard Seeds - 1/2 Teaspoon
Black Gram Dhal/Urad Dhal - 1/4 Teaspoon
Bengal Gram Dhal - 1/4 Teaspoon
Dry Red Chillies - 2 Nos.
Curry Leaves - 1 Sprig

METHOD:

For Sorakkai/Bottle Gourd Chutney :

• Heat oil in a Pan, splutter Mustard Seeds on a medium flame.
• Add Black Gram Dhal/Urad Dhal & Bengal Gram Dhal to the above and fry on a very low flame for few minutes.
• The Dhals should turn into a golden yellow colour.
• Do not burn the ingredients which will alter the taste of the chutney.
• Add Dry Red Chillies and fry until it fluffs up.
• Sauté Garlic Cloves along with the above ingredients until aromatic.
• Add finely chopped Onions and sauté until onions turn translucent.
• Add chopped Tomatoes along with a dash of Tamarind.
• Meanwhile, Clean and chop the Bottle Gourd(Sorakkai) into small cubes (Do not remove the skin).
• Once the tomatoes turn soft and cooked, add chopped Bottle Gourd.
  
• Sprinkle 1/2 a Teaspoon of Salt and sauté it for a while on a medium flame.
• Add salt and give a quick stir.
• Lower the flame, cover and cook for about 5 minutes or until the tomatoes are well cooked.
• Add finely chopped Coriander Leaves to the above and cook for few seconds (until it wilts).
• Add the coarsely ground mixture and give a quick stir.
• Allow the Tomato & Coriander Chutney mixture to cool.
• Grind the ingredients to a smooth paste.
• For tempering, heat oil in a Pan, splutter Mustard Seeds on a medium flame.
• Add Black Gram Dhal/Urad Dhal & Bengal Gram Dhal to the above and fry on a very low flame for few minutes.
• Then add Dry Red Chillies cut into small pieces and finally add Curry Leaves and give a quick stir.
• Pour the tempering onto the Sorakkai Chutney and mix well.
  
• Serve Sorakkai Chutney along with Idli, Dosa, Uthappam, Paniyaram etc.,
• Goes well with Rice too.  Serve piping hot rice & Sorakkai Chutney with a drizzle of Ghee. 

SORAKKAI CHUTNEY - BOTTLE GOURD CHUTNEY

 

NOTES:

• Adjust the number of Dry Red Chillies to suit your spice level.
• Can substitute Red Chillies with Green Chillies.
  
• I have used normal Tomatoes in the recipes which are not tangy.
• So I added a dash of Tamarind for the required tanginess in this Chutney.
• If you are using Local Tomatoes/Nattu Thakkali can skip adding Tamarind or adjust accordingly.
• Add finely chopped Bottle gourd and cook until it turns soft.
• I usually do not peel the Bottle Gourds while using it in Poriyals, Kootu or Chutneys. The vegetable serves best with the peel too.