Mild, sweet & piping hot carrot saaru or rasam, a great accompaniment with steamed rice
03/19/2018 9:41:50 PM vindhyadesai
Saaru or rasams are simple and light especially after making a heavy meal for festivals like Ugadi. I am a big fan different kinds of saaru and one such easy one is carrot saaru. It will be great to incorporate vegetables into saaru, they give a distinct taste. Carrots are very versatile and they really blend in well in this carrot saaru a slightly carrot’y taste, a little sweetness and also has the healing properties of saaru.
Piping hot carrot saaru mixed with hot steamed rice and there’s nothing like it. Very comforting and soothing, makes you feel refreshed and satisfied after a heavy meal. I have added some additional spices like jeera and black pepper along with saarina pudi/rasam powder. These spices take the taste and goodness of carrot saaru to the next level. ... “Carrot Saaru | Carrot Rasam | Rasam Recipes”
Piping hot, with a kick, perfect for the rainy season, menasina saaru a.k.a pepper rasam
08/02/2017 9:45:15 PM vindhyadesai
Imagine a rainy Sunday afternoon and you are feeling particularly lazy to prepare a spread. Or if you are generally feeling not to eat any heavy food then you have landed upon the correct recipe. An easy go-to recipe to make one feel instantly good. Piping hot menasina saaru a.k.a. pepper rasam is something I can slurp on or gulp down with some rice (of course topped with ghee :))
Menasina saaru is very good for digestion as it has pepper of course and jeera and curry leaves. It is light on the stomach and if you are feeling under the weather then this is sure to cheer you up. Just mix up with little soft rice and feel better. ... “Menasina Saaru | Pepper Rasam | How to make menasina saaru?”
Spicy, tangy, tasty badanekayi rasapalya – gravy for rotis
01/22/2017 5:13:15 PM vindhyadesai
A very popular gravy from North Karnataka, badanekayi rasapalya. It is spicy yet refreshing and tastes best with bhakkri/jolada roti or even regular chapathis or rotis.
Badanekayi rasapalya or brinjal gravy has simple spices like sesame and cinnamon. Their combination makes this gravy loaded with flavours. Tomato and onion makes the base of the gravy nice and thick. Texture-wise this gravy scores a ten on ten in my opinion. ... “Badanekayi Rasapalya | Brinjal Gravy | Gravy Recipes”
Rich aromatic flavourful, apple gojju/gotsu to awaken your taste buds
11/02/2016 8:39:53 PM vindhyadesai
Gojjus are side dishes to awaken your taste buds. They are spicy, tangy and sweet light gravies usually mixed with a small amount of hot rice or eaten as a side dish with chapathis/rotis. Gojjus can be made using different kinds of vegetables or even fruits. Bitter gourd, cucumber, pineapple, apple, capsicum, fenugreek seeds (methi), sesame seeds(til/yellu) various kinds can be used. Each of these render a special flavour to a gojju. Here’s the recipe for apple gojju.
Unique tasting ingredients are roasted into a masala and then ground up with the spices to make the thick gravy. I have already posted pineapple gojju recipe and here’s the apple gojju recipe. Apple gojju is quite rare but is definitely very tasty as apples have a very sweet unique taste with lot of body and texture.
Enjoy this flavourful apple gojju with some hot rice. I learnt this recipe years ago from a TV show and had it penned down in my book. Try other gojju recipes. More gravy and curry recipes to try! ... “Apple Gojju | How to make apple gojju?”
Tasty and flavourful with crunchy groundnuts, gorikayi/chavlikayi bhaat
10/31/2016 9:52:05 PM vindhyadesai
After a month long celebration of festivals if you are craving to eat something simple and light, try one of the bhaat/rice recipes. Here’s the recipe for a simple gorikayi bhaat made using cluster beans/gorikayi or chavlikayi. These beans are hardly used but when eaten tender they can be very sweet. These beans have a unique taste and are very fibrous. I have also added peas which pop in the mouth and give extra texture along with the crunchy groundnuts/peanuts.
Here’s a simple cluster bean chutney as well to try. Flavours from jaggery and tamarind add the essential sweet and sour notes to this along with rasam powder giving it a hint of spice and fresh taste. I served this with capsicum raitha/saasme. Gorikayi bhaat is a simple one pot recipe, perfect for your lunch box or for festivals or even for that picnic you are planning. ... “Gorikayi Bhaat | Cluster Beans Bhaat | Chavlikayi Bhaat”
Aromatic, spicy Udupi style homemade saarina pudi/rasam powder
08/27/2016 4:48:16 PM vindhyadesai
Do you buy rasam powder or any masala from a store, try making it at home. There will certainly be a difference in the way you cook at home and it tastes very fresh, aromatic and will be of course free of preservatives. A simple saaru/rasam can be very satisfying and what better if you have fresh masala to make piping hot saaru/rasam/charu at home. Here is the recipe to make fresh rasam/saaru powder at home. For the proportions mentioned here you can make saaru/rasam powder that will be sufficient to make saaru/rasam at least 12 times which serves 4 people, so it lasts for a long time. You can even double the quantities and make more powder. Rasam powder can be used for a variety of other dishes like huLi avalakki and many more. ... “Saarina Pudi | Fresh homemade rasam powder | How to make saarina pudi?”
Spicy, tangy avalakki/poha with crunchy groundnuts served with curd/yogurt
07/25/2016 10:04:22 PM vindhyadesai
HuLi (tangy/sour) avalakki is a tangy and spicy poha dish. It is made by adding powdered poha/avalakki into a masala made using saarina pudi/rasam powder, tamarind and jaggery. It is a specialty dish from Mysore-Bangalore region. This is one of my favourite breakfasts. In top 5 :)! I love the spicy, tangy notes in this dish. I make this for festivals especially for no feast festivals like Mahashivaratri, Ram Navami, Nagara Chauthi/Panchmi and other festivals like Ganesh Chaturthi. It is also served as prasada/prasad/offering in temples (the tastiest). Serve with curd/yogurt, a winner combination. I learnt to make this from one my aunts, full credit to her for teaching me this recipe. My MIL makes a slightly different version, she boils the masala mixture which gives a more gojju like taste (hence the name gojjavalakki), which is again super yum! ... “HuLi Avalakki | Gojjavalakki”