Archive for August 1st, 2010


This is a most commonly used side dish for the second helping of rice. It has a thin soup-like texture, and is soury and spicy in its taste. Many varieties of rasam can be prepared. Given below is a simple variety.


tur dal-1/2 cup,

tamarind-1 avla size,

tomatoes-3 nos,

rasam powder-2tsps,(Click on TAG ‘Curry Powders’ for details on preparation)

turmeric powder-1/2tsp,

mustard seeds-1tsp,


salt to taste,

hing powder-1/4tsp,

corriander leaves-1/4 cup(chopped) and

curry leaves.


Soak tamarind in half cup of water for 10mts. Remove pulp.

Cook tur dal to a soft texture and mash it.

Mix the tamarind pulp, rasam powder, turmeric powder, hing powder and the salt in 2 cups of water.

Clean and cut the tomatoes into small pieces and add to the above mix.  

Boil the contents and then continue cooking on a low flame till the tomatoes become soft.

Add the cooked dal and sufficient water to get a thin consistency for the rasam and boil it for a minute.

Remove from the flame and do phannu(season) with mustard seeds and curry leaves in ghee.

Add the corriander leaves and close it with a lid.

Rasam is ready.

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This is mostly used as a side dish for meals.



red chillis-6,

hing-a small piece,

mustard seeds-1tsp,

tamarind-a small lemon size,

salt to taste,

coconut oil 1tsp(for seasoning),

oil for frying and

curry leaves.


Soak tamarind for about 10mts and remove the pulp.

Deep-fry chillies and hing in oil(it should not be overdone).

Clean and cut the bittergourd into small pieces and deep fry in oil to get a half-crispy texture.

Grind the chillies and hing along with the tamarind pulp to a soft texture adding 1/2 cup of water.

Add the fried bittergourd pieces to the above ground mix.

Add the salt and mix the whole contents well.

Do phannu(season)wth mustard seeds and curry leaves in oil.

Keep aside for half an hour to allow the masala absorbed properly. The adgai is ready for use.

This can be stored in a fridge for a week.

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