Tuesday, November 21, 2017

Mudakathan keerai rasam




Mudakathan keerai rasam
Mudakathan keerai rasam


As promised in my previous post 'Mudakathan Keerai Dosa', here is the recipe for Mudakathan Keerai Rasam.

Mudakathan Keerai, Balloon vine plant in english, is very popular in south Indian region and it has various health benefits, helps in treating joint pain, arthritis, dandruff, cold and cough. It also strengthens the bone.

When you get this keerai in abundance, you got to find more recipes with it. So here is the recipe for making rasam / soup with this Mudakathan keerai.  It tastes more similar to Thoothuvalai rasam, and to my wonder, it didn't have bitter taste. The taste was really good.

Ingredients (serves for 4)


Mudakathan keerai -  2 cups (leaves only ) [ 1 cup size = 240 ml ]
small onions - 4 - 5
garlic - 10 - 15 pods 
fennel seeds - 1 teaspoon
cumin seeds - 1.5 teaspoon
pepper - 1 teaspoon
dry red chili - 2
tamarind - 1 big lemon size
oil - 3 teaspoon
asafoetida - a pinch
curry leaves - 2 sprigs
salt - as needed


Method:


  •  clean and take out the leaves from the mudakathan keerai creeper plant
  • wash it well
  • soak tamarind in 4 cups of water
  • heat oil in a vessel and add garlic, pepper, red chili and small onions
  • once the onion becomes translucent, add curry leaves and keerai leaves
  • once the leaves shrunk, add fennel seeds and cumin seeds
  • once it gets fried, take everything out and let it cool down
  • grind everything to a smooth paste
  • extract tamarind juice and add it to the grounded paste
  • add salt
  • heat the rasam in medium flame
  • bring it to boil and switch off the flame
  • serve it with hot white rice. 


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Thursday, November 2, 2017

Kadarangai Urugai / Wild lemon pickle




Kadarangai urugai
Wild lemon pickle


Kadarangai , the name might surprise you. Its actually a big sized lemon, triple the size of lemon. Yellow color Kadarangai is the ripen one and its good for making pickles.

My dad's neighbour gave this Kadarangai from their backyard. My dad reserved this fruit specially for me as I can put a post in my blog :) .

I made this pickle, with my mom's help as her recipe never goes wrong . After two weeks of soaking, pickle really came out well, and it tastes exactly like a lemon pickle. But this wild lemon fruit is even more sour than a normal lemon :). I haven't added vinegar,  as the quantity I made is very less. Its better to go without a preservative, so I made sure that I make less quantity.  You can also make normal lemon pickle with the same recipe. This recipe is going to be a hit and its a treat for pickle lovers.

Serve this pickle as a side for curd rice. It also goes very well with roti / chappathi.

Ingredients :


Kadarangai ( chopped ) - 2.5 cups [ 1 cup size = 150 ml ]
crystal salt - 3/4 cup
dry red chili - 15 - 20
fenugreek seeds - 1/4 teaspoon 
asafoetida - 1/4 teaspoon 


Method:


  • dry roast fenugreek seeds and red chili seperately
  • make sure you don't roast fenugreek seeds to dark brown in color. It will then turn the pickle bitter. Roast in low flame till it turns golden brown in color. 
  • grind roasted red chilies and fenugreek seads to a fine powder
  • wash and clean the kadarangai. Make sure kadarangai is dry before chopping. 
  • chop the kadarangai to small pieces. 
  • in a glass bottle / mud pot, mix together salt, asafoetida and kadarangai pieces. 
  • let it stay for 2 - 3 hours. 
  • salt will get watery and the color of kadarangai pieces will slightly get changed.
  • at this stage, add the grounded red chili and fenugreek powder. 
  • mix it well. 
  • always use a dry spoon or ladle to mix / take the pickle. Otherwise pickle will go bad soon. 
  • close the container. mix it with the dry spoon / ladle everyday until the wild lemon skin becomes soft. 
  • once it becomes soft, you can heat 2 teaspoon of oil and add some mustard seeds. once it splutters, add the pickle and mix it well. Then store it in a glass bottle or mud pot. This step is purely optional. If you don't want oil, then no need to temper it with oil and mustard seeds. I didn't add oil in my pickle. 
  • serve it as a side for curd rice and roti / chappathi. 


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