Lemon Rasam

Ingredients:


Toor dal (cooked) - 3 tablespoons
Water - 2 cups
(you can cook 2 to 3 tablespoons of toor dal in 2 cups water and use the entire content for this rasam)


Ginger (grated) - 1 teaspoon


Green chilli (slit vertically) - 1


Asafoetida powder a pinch


Turmeric powder - quarter teaspoon


Rasam powder - 1 teaspoon


Lemon juice - 2 tablespoons (use readymade or squeeze juice from 2 lemons)


Salt as required


Ghee - 2 teaspoons


Cumin seeds - 1 teaspoon


Chopped coriander leaves
Method:


Mix the dal and water. Add turmeric powder, asafoetida powder, green chilli, ginger and salt and allow it to boil in medium heat.


Keep the lemon juice ready.


Add the rasam powder and let it boil for a minute. Now, reduce the heat and add the lemon juice. Stir well and remove from heat.


For the seasoning, heat ghee and add cumin seeds, when it sizzles, add it carefully to the rasam. Garnish with coriander leaves.


Serve hot with white rice.

Tomato mint masala kootu

Ingredients:


Onion - 1 big - finely chopped (can be omitted)


Tomatoes - Large red ripe juicy - 3


Oil for seasoning


Turmeric powder - quarter teaspoon


Mustard seeds- half teaspoon


Urud dal - 1 teaspoon


Red chilli powder - 1 teaspoon


Curry leaves - 1 sprig


Salt as required
Grind together using very little water:


Mint leaves - 1 small bunch


Coriander leaves - 1 small bunch


Grated fresh coconut - half cup (I used 2 tablespoons of dry, ground desiccated coconut)


Poppy seeds (khas khas or gasa gasa) - one and half tablespoons (soak in wate for 10 minutes)


Grind chillies - 3


Cumin seeds - half teaspoon


Mustard seeds - quarter teaspoon


Method:


Blanch the tomatoes: Boil water and add the tomatoes. After a few minutes the skin will peel off. Drain water and cool it. Remove the skin completely.


Cut the blanched tomatoes into one and half inch cubes. Keep it aside.


Heat oil in a kadai and add the mustard seeds. When it pops, add urud dal and curry leaves.


Add the chopped onions anf fry till it changes color.


Add chilli powder and turmeric powder. Stir for a minute and add the ground masala.


Mix required amount of salt and stir till good smell comes.


Add the tomato cubes and half cup water. Allow it to boil till the gravy thickens. Stir occasionally.


Garnish with mint leaves and serve hot with iddli, dosa or chapathi.

Beans carrot palya

Ingredients:


Chopped green beans - 1 cup


Diced carrot - ¾ cup


Salt to taste


Oil for seasoning - 2 teaspoons


Mustard seeds - ¼ teaspoon


Urud dal - 1 teaspoon


Turmeric powder - less than ¼ teaspoon


Asafoetida powder - 1 pinch


Desiccated coconut - 1 tablespoon

Method:


Wash the carrot and beans together. Drain water and transfer it to a microwave container. I used the Microwave rice cooker.


Microwave on high for 8 minutes partially opened.


Heat oil in a kadai and add the mustard seeds. When it pops, add the urud dal.


When the urud dal turns golden, Reduce heat and add the cooked beans and carrot. Stir.


Add the turmeric powder, asafoetida powder and salt. Stir until even distribution.


Turn off the heat and garnish with desiccated coconut.