Menthya Rasam - BM#13 - Week 2 - Day 7

Menthya Rasam - BM#13 - Week 2 - Day 7:

Yesterday was the last day of BM#13, yep this time i am late by a day in posting. I will definitely catch up with other marathoners from next time.

As I told you earlier Rasam is a healthy fluid which helps in digestion. 

Ingredients for Menthya Rasam:

• Tamarind - a small lemon size
• Fenugreek seeds - 1/2 tsp
• Green chillies - 3
• Oil - 1 tsp
• Mustard seeds - 1 tsp
• Asafoetida - few pinches
• Chopped tomatoes - 1/2 cup
• Turmeric powder - 1 tsp
• Chopped coriander - 1 tbsp
• Curry leaves - a few
• Salt - to taste
• Jaggery - a small sized one
• Cooked Toor Dhal - 1/2 cup

Method

• Soak the tamarind in water for an hour and then extract its thick juice.
• Heat oil in a kadai and fry fenugreek seeds to slightly brown remove it and keep it aside.
• In the same oil fry green chillies and then blend them with roasted fenugreek seeds 
• Heat a little oil in a kadai and when mustard seeds splutters add asafoetida, tomatoes, and turmeric power and fry well under medium fire until the tomatoes are well mashed.
• Add the tamarind extract, the grounded powder, chopped coriander, curry leaves, with enough salt and water. 
• When the above mixture boils add cooked toor dhal and allow the mixture to boil.
• When it boils take it out and serve it with rice. 

Medicinal value of fenugreek: Arthritis has a low incidence rate in India where a lot of fenugreek is consumed. Drinking 1 cup of fenugreek tea per day, made from the leaves, is said to relieve the discomfort of arthritis.

 

Here is a summary of 7 days rasam prepared by me:

Day 1 - Jeera Rasam

Day 2 - Inji Rasam

Day 3 - Pulichaar

Day 4 - Belluli Saaru

Day 5 - Rajma (Red Kidney Beans) Rasam

Day 6 - Red Lenthils Rasam

Day 7 - Menthya Rasam 

Just a note: If you would have read rasam which I had posted for 7 days (including this one), then definitely you know the main ingredients in rasam are the following:

a. Tomato and/or Tamarind or anything which adds sour taste

b. Rasam Powder or Pepper-Cumin Seeds Powder - 2

c. Salt

d. Jaggery

e. Ginger and/or Garlic

A slight variation in this would result you in different types of rasam.

Rasam Powder: Dhals + Pepper + Cumin Seeds + Red Chillies

(i will post the recipe soon)

Pepper - Cumin Seeds Powder: As the name says blend pepper and cumin seeds coarsely and add it to rasam instead of Rasam Powder.

Worth glancing  other Blogging Marathoners recipes in BM# 13

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Rajma (Red Kidney Beans) Rasam - BM 13 - Week 2 - Day 5

Rajma Rasam:

Rasam with Rajma?? Don’t be surprised yes follow the same method of making Ullavalu Rasam and you have it. It tastes great and it is thick in consistency. Only thing is I made it little lengthy.

Ingredients:

Rajma (Red Kidney beans) – 12 to 15 beans

Tomato – 1/2

Tamarind Water (medium consistency) – 3 tsp

Crystal Salt – 1 tbsp

Rasam Powder – 2 tbsp

Turmeric Powder – ¼ tsp

Jaggery – a small piece

Water – as required

For seasoning:

Mustard Seeds – 1 tsp

Oil – 2 tsp

Curry leaves – few (optional)

Coriander leaves – few (optional)

Method:

Wash rajma and soak it overnight

I wanted to try if it sprouts (ha ha) – optional step – So left them in clean handkerchief and put them in a vessel which contained fresh water in the morning

Drain the water and cook it for 3 to 4 whistles

Add tomato along with rajma and blend it

Heat oil in a kadai and once the oil is hot, add mustard seeds, when it splutters add curry leaves

Add tamarind pulp, rasam powder, crystal salt, jaggery, grounded rajma mixture, cilantro and allow it to boil nearly for 10 minutes

Rasam is ready.

Kindly have a look at dishes prepared by other Blogging Marathoners in BM# 13

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Red Lenthils Rasam - Day 6 - Week 2 - BM#13

Red Lenthils Rasam - Day 6 - Week 2 - BM#13:

 

Red Lenthils is usually cooked as a dhal in my house. But I tried a different version of Rasam today with them.

Ingredients:

Red Lenthils – 50 g (Cooked)

Tamarind Water (medium consistency) – 3 tsp

Crystal Salt – 1 tbsp

Cumin and Pepper Powder – 2 tbsp

Turmeric Powder – ¼ tsp

Jaggery – a small piece

Water – as required

For seasoning:

Mustard Seeds – 1 tsp

Oil – 2 tsp

Curry leaves – few (optional)

Was playing with coffee powder, so couldn't disturb mom while preparing this rasam

Coriander leaves – few (optional)

Method:

Heat oil in a kadai and once the oil is hot, add mustard seeds, when it splutters add currey leaves

Add tamarind pulp, cooked red lenthils, cilantro and allow it to boil for a minute

Once done, add cumin and pepper powder, salt and jaggery. Let it boil for sometime till the raw smell in pulp goes and they all get mixed well.

Healthy rasam is ready.

This rasam was of medium consistency, if required you can add water as per your requirement.

It’s great if you could drop here to check out what other Blogging Marathoners are up with in BM# 13

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Belluli Saaru - Day 4 - Week 2 - BM#13

Belluli Saaru - Day 4 - Week 2 - BM#13:

Belluli means garlic in English, Velluli in Telugu, poondu in tamil. Some people in Hinduism and Jainism avoid this herb. Elders used to never cook this in their houses on auspicious day mainly in Brahmin families. But nowadays some have changed due to the medicinal value of garlic. It resembles like a white onion but smaller and it has got bulbs within it. It is rich in vitamin c. This rasam is a part of Blogging Marathon - BM#13, which I have made it for Day 4.

Garlic is also claimed to help prevent heart disease (including atherosclerosis, high cholesterol, and high blood pressure) and cancer. Garlic was used as an antiseptic to prevent gangrene during World War I and World War II. More recently, it has been found from a clinical trial that a mouthwash containing 2.5% fresh garlic shows good antimicrobial activity, although the majority of the participants reported an unpleasant taste and halitosis. (source: Wikipedia).

Ingredients:

• Tomato – 1
• Tamarind Water (medium consistency) – 3 tsp
• Garlic – 8 to 10 bulbs
• Crystal Salt – 1 tbsp
• Rasam Powder – 2 tbsp
• Turmeric Powder – ¼ tsp
• Jaggery – a small piece
• Water – as required
• Curry leaves – few (optional)
• Coriander leaves – few (optional) 

For seasoning:

• Mustard Seeds – 1 tsp
• Cumin Seeds – 1 tsp
• Oil – 2 tsp

Method:

• Roast garlic bulbs in ghee
• Wash and blend tomato along with roasted garlic, curry leaves and coriander leaves
• Heat oil in a kadai and once the oil is hot, add the above mixture.
• Squeeze the tamarind and pour the tamarind water along with the above mixture and allow it to boil
• If required add more water
• Allow rasam to boil till the raw smell of tamarind goes off
• Add rasam powder, turmeric, asafoetida (hing), jaggery and salt allow it to boil so that all these gets mixes well
• Heat oil in a different kadai and once hot add mustard seeds, cumin seeds, curry leaves and put it on the rasam leave it for one more minute by adding coriander leaves along with it.
• Healthy rasam is ready.

This rasam was of thinner consistency, if needed you can add water as per your requirement.

It’s great if you could drop here to check out what other Blogging Marathoners are up with in BM# 13

Read More