My mom prepares this Pacha Kollu Rasam to treat cold and cough. This rasam is a savior during flu season. This rasam can be taken as a side dish to Rice or even drink it as a Soup. A very simple rasam - just grind all the ingredients and cook till raw smell goes off. The specialty about this rasam is horse gram soaked for some time and ground directly without cooking it. Garlic, pepper added to rasam not only gives taste but also helps in curing cold. Please check below for step by step instructions and pictures for preparing South Indian Pacha Kollu Rasam - Horse gram soup.
Fenugreek leaves are rich source of iron. It helps in curing anemia. Dried fenugreek leaves known as Kasoori Methi is used in lot of Indian gravies. Fenugreek is also rich in fibers and essential proteins. Fenugreek leaves are known as Vendhaya Keerai in Tamil, Menthi koora in Telugu and Methi in Hindi. Freshly ground sambar powder is used in the preparation of this Vendhaya Keerai Sambar. Please check below for step by step instructions and pictures for preparing South Indian Fenugreek Leaves Sambar | Vendhaya Keerai Sambar.
Cluster beans is Known as Kothavarangai in tamil, Goruchikkudu in Telugu. It is also known as Gavar or Guvar beans. cluster beans has slightly bitter taste and is commonly used in India in preparation of poriyal, dals and gravy. Kothavarangai is rich source of protein and fibers. Kothavarangai paruppu usili is a famous recipe from South India. It is a no onion no garlic recipe. Serve this paruppu usili as a side dish to rice. Please check below for step by step instructions and pictures for preparing South Indian Kothavarangai Paruppu Usili | Cluster beans paruppu Usili.
Mint is a popular herb in Indian cuisine. It is known as pudina in Tamil. Mint leaves have a aromatic sweet flavor. Mint Leaves helps to eliminate toxins from the body, blood cleanser, acts as coolant to skin irritation and combat bad breath. Always choose fresh green mint leaves.Mint Rasam is a flavorful rasam and good for digestion. Please check below for step by step instructions and pictures for preparing South Indian Pudina Rasam | Mint Rasam.
Drumstick leaves provides essential iron and calcium for woman. These leaves are also rich in vitamins, proteins and potassium. We rarely get drumstick leaves here..I have freshly prepared sambar powder below. Bachelors can skip dry roasting and grounding spices and replace it with store bought Sambar powder. Please check below for step by step instructions and pictures for preparing South Indian Drumstick Leaves Sambar | Murungai Keerai Sambar.
Fresh Pineapple is easily available in market now. I have already posted Pineapple kesari and pineapple citrus punch. Rasam is a South Indian soup served with rice for lunch. The spices in rasam helps in easy digestion. I have already posted lot of rasam recipes. Fresh pineapple pieces and pineapple puree are used for preparing pineapple rasam. I have used mung dal for preparing this pineapple rasam. Mung dal can be replaced with toor dal. Please check below for step by step instructions and pictures for preparing South Indian Pineapple Rasam | Annasi pazham Rasam.
Pumpkin is a low calorie vegetable and rich in vitamins and minerals. Yellow pumpkin is known as Parangikai in Tamil, Gummadikaya in Telugu, Kaddu in Hindi. Kootu is a simple healthy dish prepared with vegetable and dal. For this kootu, I have used yellow split mung dal. We can replace yellow split mung dal with toor dal or chana dal. I have prepared this kootu as a one pot meal using pressure cooker. Please check below for step by step instructions and pictures for preparing South Indian Yellow PumpKin Kootu | Parangikai Kootu.
Chana Dal is an excellent source of fiber, iron and protein. It is a low fat, low cholesterol and low sodium food. It is known as Kadalai paruppu in Tamil. I have already prepared some recipes with chana dal like chana dal halwa, puran poli, Adai, Dal baati, Paruppu Urundai Kuzhambu and Vadai. Cholar Dal is a Bengali no garlic no onion curry. Serve this Cholar Dal with Jeera rice or Phulkas. Please check below for step by step instructions and pictures for preparing Bengali Cholar Dal.
Garlic is a popular herb used extensively in Indian cooking. Garlic helps to reduce blood pressure, reduces risk of cancer. Garlic is used for treatment of cold and cough. Rasam is an integral part of South Indian Lunch Menu. Garlic Rasam can be served as a side dish to Rice or it can be taken as a soup. Please check below for step by step instructions and pictures for preparing South Indian Garlic Rasam - Poondu Rasam.
Drumstick leaves provides essential iron and calcium for woman. These leaves are also rich in vitamins, proteins and potassium. We rarely get drumstick leaves here.. So whenever I see fresh drumstick leaves in Indian grocery, I buy it immediately. Murungai Keerai rasam is a very famous recipe in Tamil Nadu villages. This rasam is served as a side dish to Rice. Please check below for step by step instructions and pictures for preparing South Indian Drumstick Leaves Rasam | Murungai Keerai Rasam.
Ginger is a common spice used in Indian cooking. Ginger has anti-inflammatory, anti-microbial properties. It is rich in minerals like magnesium, potassium copper. Ginger root is used in Ayurveda medicine to relieve common cold and cough. Ginger Rasam is a spicy South Indian Soup served as a side dish to Rice. No rasam powder is needed for this rasam. It is onion free garlic free rasam. Please check below for step by step instructions and pictures for preparing South Indian Ginger Rasam - Inji Rasam.
Banana Flower is also known as Arati Puvvu in telugu and Vazhaipoo in tamil. Cleaning the banana flowers is time consuming and requires lots of patience. Allot at least one hour for cleaning the flowers. I have already posted Vazhaipoo poriyal. Planning to post more vazhaipoo recipes in future. Please check below for step by step instructions and pictures for preparing South Indian Banana flower Mung dal gravy - Vazhaipoo pasi paruppu kootu.
My mom prepares Pepper Rasam to treat cold and cough. This can be even taken as a Soup. Black Pepper is a native of South India. It is used in South India since ancient times as a medicine and also in regular food. In order to keep Pepper's fragrance and flavour intact, ground the pepper just before preparing dishes. A very simple rasam - just grind all the ingredients and cook till raw smell goes off. Pepper Rasam is taken as a side dish to Rice. Please check below for step by step instructions and pictures for preparing South Indian Pepper Rasam - Milagu Rasam.
Pavakkai pitlai also known as pavakkai sambar is a spicy south Indian gravy prepared by cooking bitter gourd with toor dal, spices and tamarind juice. Bitter gourd / Bitter melon is known as Pavakkai in tamil, Kakarakaya in telugu and Karela in hindi. Pavakkai is rich in nutrients and has lot of medicinal uses. This sambar goes well with rice. The best part of this sambar is no onion, no garlic and no tomato is used in preparing this sambar. Please check below for step by step instructions and pictures for preparing South Indian Pavakkai Sambar.
Ridge gourd is rich in beta carotene, dietary fibre, vitamin C, zinc, ribloflavin, iron and magnesium. This vegetable is called Beerakaya in telugu and Peerkangai in tamil. Ridge gourd Rasavangi recipe is prepared by cooking channa dal, moong dal and ridge gourd together. It can be served as a side dish to rice.The other ridge gourd recipes I prepare often are Ridgegourd Kootu as a side dish to Rice and Ridge gourd chutney - side dish to Idli and dosa. Please check below for step by step instructions and pictures for preparing South Indian Peerkangai Rasavangi.
Chayote or Chow chow is native of Mexico. It is rich in amino acids and vitamin C. Buy chow chow that is green, firm and with no brown spots and no signs of sprouting. It is often referred as Bangalore Kathirikkai in Tamil Nadu. Kootu is a simple healthy dish prepared with vegetable and dal. For this kootu, I have used moong dal. We can also use toor dal or chana dal. Please check below for step by step instructions and pictures for preparing South Indian Chow chow Kootu.
Sambar is a popular recipe from South India. It is served as a side dish to Rice. It is also served with vadai, pongal, Idli and Dosa. It has its origin in Tanjore Maratha's Kitchen. Lot of variation exists for preparing this sambar. Some people prepare sambar with only some dry powders and tamarind. Sambar in Karnataka side will be sweeter. The below tasty sambar recipe is from Coimbatore, we grind the spices, and add toor dal,tamarind and variety of vegetables. Our Sambar will be thicker in consistency and goes well with rice, vadai, pongal, Idli and dosa. Please check below for step by step instructions and pictures for preparing South Indian Mixed Vegetable Sambar.
Ridge gourd is rich in beta carotene, dietary fibre, vitamin C, zinc, ribloflavin, iron and magnesium. This vegetable is called Beerakaya in telugu and Peerkangai in tamil. Ridgegourd Kootu is prepared by cooking Ridge gourd and moong dal together. It can also be cooked with toor dal and channa dal. I usually prefer moong dal for last minute cooking, as it doesn't need to be soaked. This Kootu is served as a side dish to Rice. Please check below for step by step instructions and pictures for preparing South Indian Peerkangai Kootu.
Yellow Moong Dal is rich in proteins. Most of the times I prepare Aracha Sambar or Toor dal sambar, but I prepare this Moong dal Sambar when there is no time to soak dal. Moong Dal cooks fast and doesn't need to be soaked. Moong Dal gives a unique taste to this tiffin sambar. This sambhar prepared with shallots goes well with rice. It tastes heaven with crisp dosa or soft Idli. Please check below for step wise instructions and pictures for preparing South Indian tiffin sambar using yellow moong dal.
Spinach is rich in nutrients especially rich in iron. Dal Palak is prepared by cooking toor dal and spinach together. Toor Dal can be replaced with moong dal. It can be served as a side dish to Rice and chappathi. It also goes well with dosa. Please check below for step wise instructions and pictures for preparing Spinach Dal - Palak Dal.
