Red Sorrel (Gongura Leaves)

Red Sorrel (Gongura Leaves)

Its commonly known as red sorrel leaves , but also known as Roselle

The botanical name is : Hibiscus Cannabinus

In Tamil it is known as Pulichya keerai

In Telegu it is known as Gongura

In Hindi it is known as Ambada and in some places as Ambadi

The Gongura leaves have a very sour taste. It is generally found in pastures where the soil contains iron. I think, we could easily say that it is most popular in Andhra Pradesh.They have been employed from the most distant time as a salad in the Western countries and also to make sauces and as a marinade for their meats.

How do we identify the Gongura (Sorrel) leaves -The leaves are oblong, the lower ones 3 to 6 inches in length, slightly arrow-shaped at the base, with very long petioles. The upper ones are sessile. They frequently become a beautiful crimson.

Constituents: The leaves contain a considerable quantity of binoxalate of potash, which gives them their acid flavour and medicinal and dietetic properties.

The sour taste of Sorrel is due to the acid oxalate of potash it contains; tartaric and tannic acids are also present.

Medicinal Properties :

Sorrel sharpens the appetite,

It assuages heat.

Red Sorrel has some health benefits too and is useful in relieving symptoms of fever. Sorrel is prevalent in all hot diseases, to cool any inflammation and heat of blood in agues pestilential or choleric, or sickness or fainting, arising from heat, and to refresh the overspent spirits with the violence of furious or fiery fits of agues: to quench thirst, and procure an appetite in fainting or decaying stomachs: For it resists the putrefaction of the blood, kills worms, and is a cordial to the heart, which the seed doth more effectually, being more drying and binding.

Fresh leaves of the plant are useful in stimulating the stomach and aiding its action.

The medicinal action of Sorrel is refrigerant and diuretic, and it is employed as a cooling drink in all febrile disorders.

It cools the liver. A decoction of the flowers, made with wine, was said to cure jaundice and ulcerated bowels, the root in decoction or powder being also employed for jaundice, and gravel and stone in the kidneys. In India, a tablespoon of fresh red sorrel juice mixed with butter-milk (made from cow's milk) is recommended once daily in the treatment of jaundice.

It Strengthens the heart

It is an antiscorbutic, resisting putrefaction and in the making of sallets imparts a grateful quickness to the rest as supplying the want of oranges and lemons. Together with salt, it gives both the name and the relish to sallets from the sapidity, which renders not plants and herbs only, but men themselves pleasant and agreeable.

The leaves, wrappped in a colewort leaf and roasted in the embers, and applied to a large imposthume, botch boil, or plague-sore, doth both ripen and break it.

A syrup made with the juice of Fumitory and Sorrel had the reputation of curing the itch, and the juice, with a little vinegar, was considered a cure for ringworm, and recommended as a gargle for sore throat.
It is corrective of scrofulous deposits: for cutaneous tumours, a preparation compounded of burnt alum, citric acid, and juice of Sorrel, applied as a paint, has been employed with success.

The leaves of this herb are useful in the prevention and treatment of scurvy which is a deficiency caused by lack of vitamin C.

Both the root and the seed were formerly esteemed for their astringent properties, and were employed to stem haemorrhage.

Both roots and seeds, as well as the herb, are held powerful to resist the poison of the scorpion.

Imagine, the benefits of this humble herb, so why not add it to our recipes in some form or the other.

PAPAYA CHUTNEY

PAPAYA CHUTNEY

This is a Gujarati delicacy, Being a South- Indian and staying in a predominantly Gujarati area introduced me to the finer side of the Gujarati cuisine. I still remember how I used to freak on the Papaya chutney available from the Kothari Nivas Farsan Mart at Mulund, Mumbai. Usually given with Fafda/Papdi, a Gujrati breakfast item. Iam sure if you try this chutney once you will be hooked onto it. The raw papaya can be either grated or sliced into paper thin slices (like the Kothari Nivas ones)

Ingredients

1 small raw papaya peeled and coarsely grated
4-5 green chillies slit
1/4 tsp. each cumin & mustard seeds
2 pinches asafoetida
1 tsp. sugar
1 tsp. lemon juice
1 tsp. coriander finely chopped
1 tsp. oil
salt to taste

Method

Heat oil, add the mustard seeds and cumin seeds, add asafoetida, allow the seeds to splutter.Add green chillies, stir till slightly fried or change colour, Add the grated/sliced papaya. Add salt and sugar and mix well. Remove from fire. In the end add lemon juice and finely chopped Coriander leaves. Cool, serve with papdi.

Tip : In case you make Khaman Dhokla u can add all the crumbs of the Khaman Dhokla or also the Khaman dhokla stuck to the plates of the dhokla maker or steamer to this chutney. It gives a great taste.

Shelflife: 1 day refrigerated

MAANGA CURRY (INSTANT MANGO PICKLES)

MAANGA CURRY (Instant Mango Pickles) This is an instant pickle. This is one instant pickle which is so tasty that too without waiting like we have to wait for other pickles to mature and get totally marinated and ready. It can be prepared only in the mango season. Especially when you start seeing fresh raw mangoes enter the markets. The young green mango will be tender, sour and will get seasoned very easily and make the best instant pickles.

Ingredients
Green mango - 1 medium
Red Chilly powder - 2 tablespoon
Mustard seeds - 1/2 teaspoon
Fenugreek seeds - 1/2 teaspoon
Asafoetida (Hing powder) - 1 teaspoon
Salt to taste
Oil – 2-3 tbsps
Method
Cut the mango into small pieces. In a Kadhai, roast the mustard and fenugreek seeds, the fenugreek seeds acts as a preservative. Powder this in a mixie, make a fine powder.

In the same kadhai, Take 2-3 tbsps of any cooking oil. Add the mustad seeds and wait till it pops. Keep the gas on a very low flame or better still put off the flame else the masala will turn black. Now add the red chilly powder and the ground mustard and fenugreek powders and Asafoetida, let it fry. Now add the mangoes and mix well with the masala. Add salt to taste and sauté for a few minutes.

Your Maanga Curry is ready to be savoured with your lunch or dinner or snacks as you may please.

Tip : More oil is required to preserve this pickle. This pickle does'nt have a very long shelf life. Can stay for 3-4 days outside and later for another week in the refrigerator.

VATTA KUZHAMBHU/ VETTRAL KUZHAMBU / STORY OF VATTHA KUZHAMBU

VATTA KUZHAMBU / VETTRAL KUZHAMBU / STORY OF VATTHA KUZHAMBU

Vatta Kozhambu is a spicy tamarind based curry which goes well with steamed rice & pappads.

The Vatta Kozhambu also known as Vatthal or Vettral(Vettal) Kozhambu ( Because of the use of Vattals also known as Vettral/Vettal(dried vegetables)).

It may be also known as Vatha kuzhambu because of the process. As a joke, you can say, “Vatti vatti pohara kuzhambu (means you add the water and let it reduce and keep repeating it till the raw smell of the tamarind goes).

Vatti vatti pohardu (in Tamil means as the water starts to reduce).

No cooked lentils are added to this kuzhambu, so this kuzhambu can be prepared immediately with no much preparation with the ingredients available in your kitchen.

The Vatta Kozhambu is a famous Tanjorian preparation.

The divide between the Tanjorians and the Pattars of Kerala was not more sharply delienated than in the making of the staple sambhar. The tanjorians were fearfully called easterners by the Kerala Iyers - they would not give their daughters in marriage to a Tanjore family for fear of ill treatment of their daughters but welcomed the Tanjore daughter-in-law as she could be depended upon to run the family with smartness and acumen - make the vettal kuzhambu(sambhar without paruppu (dal)) more frequently. The price of dal was prohibitive for an ordinary family making its living by rituals and temple largesse. So a spoonful of dal, the paruppu at the corner of your banana leaf was served, labelled auspicious, and the rice was eaten mixed with the tamarind pulp, spices and rice-powder-thickened kuzhambu.

(Excerpts from my Article : Sambhar- Story of the South Indian Curry. Refer to the Culinary stories section of my blog for the entire article.)

In the olden days Vatta Kozhambu used to be packed and taken while traveling from village to village for trade or business purposes, as this dish doesn’t tend to get spoilt.

I still remember the aroma and taste of the Vatta Kozhambu prepared by my mom, when we used to be travelling to Madras (now Chennai) by the Madras Mail from Mumbai, a journey of 2 days. Amma would carry the Vatta Kozhambu in a bottle and the taste when mixed with rice would be heavenly.

Incase you are putting onions or any other vegetables, you must remember that it wont last as long as the plain vatta kozhambu but still lasts longer than any other curry.

The Vengaya Vatta Kozhambu tastes better when older as the essence of the onions enter the curry completely and enhance the taste. I am sure once you have tried this recipe, your family will be begging for more.

It remains for 2-3 days in the refrigerator if vegetables are added and lasts upto a week if vegetables are not added even without refrigeration.

VATTA KOZHAMBU.

Ingredients

Vattals used:

Sundakkai / Manathakkali or any vegetable Vattal - 1 tbsp of the vattal

Papadams – 2

Vegetables used:

Fresh Brinjals / Lady's fingers / Tomatoes / Small onions (Chinna vengayam) / Onions. -1 cup of chopped vegetables.

Tamarind - a golf size ball soaked in water

Sambhar Powder / Vattha Kuzhambu powder – 1 ½ - 2 tbspn.

Mustard seeds – 1 tspn

Udad Dal - 1 tspn.

Fenugreek seeds – ½ tspn

Dry Red Chillies - 4 de-seeded (if you are adding with the seed just add 1-2)

Asafoetida Powder – 1 tspn

Curry Leaves - One Sprig

Oil - 4-6 tbsps.

Sugar – 1-2 tspns

Salt to taste

Rice flour – 1 tablespoon (for thickness)

Method

Soak the tamarind in water & extract the pulp (juice). Keep this aside.

Heat 4-6 tablespoons of oil in a kadhai. Break the papadams into small quarters and fry them. Keep aside on a plate.

Now Fry the Vattals, You can use one or all of the vattals mentioned above. I have used Sundakkai and Tamara Kazhangu (lotus roots) vattal.

Sundakkai and Manathakkali vattals are very good for health.

You can use any vattal like Pavakkai(Bitter gourd), Vendakkai (Ladies Fingers) vattal, Maa (Salted dried Mango) Vattal  etc.

Keep aside the fried vattals on a plate.

Now in the same oil, Add mustard seeds, udad dal, fenugreek seeds and the dry red chillies. When the mustard seeds start to crackle, Add the curry leaves.

Now add the vegetables you are using and stir fry in the oil.

If you are using only Chinna Vengayam (Small Onions) – Peel and use as whole

Incase of big Onions, peel and chop into small pieces. Incase of onions stir fry until transparent before adding the next ingredient.

When you add onions, it is called "Vengaya Vatta Kozhambu".

Incase, you are using other vegetables, for example Brinjals have to be cut into long thick slits. If you make the Vattha kuzhambu using Brinjal, it is known as Katrikkai Vattha kuzhambu

Ladies fingers are cut into lengthwise finger length strips. If using only ladies finger, it is known as Vendakkai Vathha kuzhambu

If fresh Lotus roots are used cut them into roundels.

If tomatoes are used, you can cut the tomatoes into small cubes.

Once the seasoning is ready, add the vegetables you are using and stir fry for 1-2 minutes.

Now add the sambhar powder and salt and mix well. The sambhar powder should get fried in the oil (not only will this remove the raw powder smell but give a good color and aroma to your vatta kozhambu).

At this stage add your fried papadams and fried vattals that you have kept aside and stir fry with the masala and vegetables.

You can use freshly prepared Vatta Kozhambu masala (as shown below) and add to the vegetables instead of using the Sambhar powder.

Add the Tamarind water (pulp) and mix well.

Add 4-5 glasses of water & allow to simmer nicely.

The longer it is cooked the better it tastes. After 15-20 minutes of boiling. If you see there isn’t much water left, add some more water as much as the quantity required by you. You keep adding water, till the raw smell (pacchai vaadai) of the tamarind disappears.

Once you feel the raw tamarind smell disappears. Add water according to the quantity of kozhambu required by you. Allow it to come to the boiling point.

Now take the Rice flour in a small bowl and mix with water, ensure there are no lumps. Add this solution to the boiling vatta kozhambu and boil for another 5 minutes. This thickens the kozhambu.

Switch off the gas.

Serve the Vatta Kozhambu with Hot Steamed Rice, A teaspoon of melted ghee and roasted or fried pappadams.

Note:

• Vatta Kozhambu will last longer when more oil is added, hence 4-6 tbsps of oil are added.
• Can add Fresh Brinjals / Lady's fingers / Tomatoes/ Lotus roots
• You can avoid Onions completely.
• If you are using only Chinna Vengayam (Small Onions) - Peel and use as whole

            You can use any vattal like Sundakkai and Manathakkali vattals, Tamara

Kazhangu (lotus roots),  Pavakkai(Bitter gourd), Vendakkai (Ladies Fingers), Vattal Maa (Salted dried Mango) Vattal  etc.

• You can add Pappadams - cut them in small quarters & fry them. Keep aside on a plate.

Fresh Vatta Kozhambu Masala

Ingredients

Udad Dal - 2 tspns

Pepper corns - 1 tspn

Fenugreek – ¼ tsp

Coriander – 1 tbsp

Red Chillies - 3- 4

Asafoetida a bit

Oil – A tsp

Method

Fry all the above ingredients in a little oil until golden brown & grind to a smooth paste. Add this paste, After you add the tamarind juice to the vegetables and follow the above method to prepare delicious Vattha Kozhambu.

SABUDANA KHICHDI / JAVIRSHI UPPUMA / SAGO KHICHDI/UPPUMA

SABUDANA KHICHDI / JAVIRSHI UPPUMA / SAGO KHICHDI/UPPUMA
SABUDANA KHICHDI as the name suggests is a khichdi made from sago. In the south we call this Javirshi Uppuma.

In Maharashtra, this dish is made for fasting. But I can say that we used to feast on this fasting dish. The texture of the sago pearls should be slightly moist and transparent. It shouldn’t be too dry and rubbery and although many people recommend cooking it in the microwave I still prefer cooking this on a slow gas for it gets cooked on steam and hence becomes light and fluffy. Traditionally in Maharashtra it is cooked using ghee, this is what my Mother-in-law says and they also use a teaspoon of sugar in their recipe. But I use oil in my recipe and only a pinch of sugar. The reason this dish is made for fasting is because it is extremely filling and doesn’t make you feel hungry fast.

We usually use the medium size sago pearls for this recipe. But recently I heard from one of my friends that she did try making the same with the small sago pearl. Please don’t try with the small pearls if you are not well versed with making this recipe.

This recipe is easy but many find it challenging. I have to thank my mother who taught me some techniques to get it perfect. I also learnt to perfect it over the years for my husband (Yo) who absolutely loves this dish. The reason many people don’t get this dish right is because they don’t soak the sago properly. Either they put too little water or too much water so either the khichdi gets too dry and chewy or mashes up into a glue like mix.

The most important thing in this dish is the soaking of the sago.

Soaking the sago overnight

I soak the sago overnight as I feel this gives full justice to the sago getting soaked and also increases the volume of the sago and hence the quantity of the final dish.  I rinse out the sago (just like we rinse out rice) and when the water is clean, I add water till it forms a thin layer above the sago. Then I cover and keep it overnight. In the morning the sago pearls have soaked and doubled up and completely soaked in the water. This sago is now ready to cook. This method does not work when we want to make sago uppuma on the same day that we soak. This only works if we have planned to make the dish for the next day. Below is the recipe with 2 -3 hours of soaking for people who want to relish it when they feel like it.

Here is the recipe of Sabudana khichdi. Enjoy it for breakfast or evening tiffin with tea or on a day when you are fasting.

Ingredients

Sago (Sabudana) – 2 cups
Potatoes – 2
Green chilies – 2-3
Ginger - 1 small piece
Peanuts roasted and powdered – ½ cup
Salt to taste
Asafetida – a pinch
Oil or Ghee – 1 tbsp
Cumin seeds – 2 tsps
Freshly chopped coriander leaves for garnishing.
Freshly grated coconut for garnishing
Lemon juice -1 teaspoon (optional)
Method
Wash the sago nicely and soak it in water for 2-3 hours. The water should be enough for the sago to immerse and a little more. (Depending on the quality, sometimes the sago needs to be soaked overnight in a little bit of water. Its best to soak the sago overnight for best results).
Add some salt to the sago and mix well and keep.
Boil the potatoes, peel and chop them into cubes.
Roast the peanuts, de-skin them and powder in a mixie. (It’s best to use freshly roasted and ground peanuts for the fresh taste). If you are allergic to peanuts or don’t like peanuts you can avoid this in the recipe. The peanuts powder is used to separate the sago.
Make a paste of the green chillies and ginger in the mixer/ blender.
In a pan, Heat oil or ghee, Add cumin seeds and asafetida, once the cumin starts to fry, add the green chillies and ginger paste and allow it to fry for a minute or two. Then add the boiled and chopped potatoes and let it mix well with the masala. Add some salt so that the potatoes also catch some salt, mix well and allow it to fry for 2-3 minutes. Incase you are avoiding peanuts, then allow the potatoes to get cooked for a while longer (about 4-5 minutes). Keep the gas on a low flame. Now add sago and stir. Cook uncovered for some time and keep mixing so that sago will not stick to the bottom. Cover with a lid and let it rest for 2-3 minutes. Now uncover and add the peanuts powder and mix well.
Cover the pan and keep for 1-2 minutes. The gas should be on a low flame. When you open the lid you will see that the sago is nice and transparent, that means it’s done. Remove from flame. Keep covered for 5-7 minutes before you serve, so that everything gets cooked in steam.
Serve hot garnished with coconut and coriander leaves and lemon juice.

Note: The Peanuts powder and potato help in separating the sago.

Variation:

-You can add finely chopped green chillies and grated ginger instead of making a paste.
-You can add grated boiled potato instead of the chopped one.

Tip:
-You can add the peanut powder and salt to the soaked Sago before putting it in the pan for cooking.
-While making the khichdi, do not keep the pan covered for more than 1-2 minutes, else the sago will mesh together to form small elastic balls. Sago cooks very fast especially if we have soaked it overnight. You can’t leave this dish unattended.
-Khichdi tastes excellent if tossed continuously while cooking.

 

10 Naturally Sweet Cures of Honey

10 Naturally Sweet Cures of Honey
Honey, especially mixed with cinnamon, can cure a multitude of ailments. Honey is produced in all parts of the world. Scientists of today believe honey can be used without any side affects for a number of diseases. Honey is sweet but if taken in the right dosage as a medicine it won't harm diabetic patients. It's important to remember that these ten natural sweet cures haven't been independently verified. These are homeopathic cures, many passed down from generation to generation. Many uses of honey mixed with cinnamon to cure ailments from heart disease, acne, hair loss, and gas. Focus on the top ten cures to try.

1. Arthritis is one disease that can be cured with honey. One part honey to two parts of lukewarm water and a teaspoon of cinnamon will make a paste that will noticeably reduce pain in a matter of a couple of minutes. Patients suffering from arthritis can take one cup of hot water with two spoons of honey and a teaspoon of cinnamon once in the morning and again in the evening. It's been said that taken regularly even chronic arthritis can be cured. Copenhagen University tested their theory by giving patients a mixture of one tablespoon of hone and one half teaspoon of cinnamon before breakfast. The results were that within a week, 73 patients out of 200 were relieved of pain and within a month, arthritis patients could again walk without pain.

2. Cholesterol is said to be treatable with honey. Mix two tablespoons of honey and three tablespoons of cinnamon in 16 ounces of tea. This mixture is said to reduce the level of cholesterol by ten percent within a short amount of time. As with arthritis, it is said that pure honey taken with food daily will reduce cholesterol levels. Along the same lines, using cinnamon and honey on bread and eaten at breakfast revitalized the arteries and veins leading to the heart and helpful towards preventing heart attacks.

3. Men, pay attention! A mixture of hot olive oil, one tablespoon of honey and one teaspoon of cinnamon made into a paste can help baldness and hair loss. Apply the paste before your shower and leave it on for approximately five to fifteen minutes then wash the hair.

4. In India and Japan honey and cinnamon is said to help relieve gas, stomachaches and clears stomach ulcers at the root. If honey and cinnamon are taken before eating it helps digest even the heaviest of meals.

5. Colds can be treated with honey. One tablespoon honey with ¼ teaspoon of cinnamon taken daily is said to cure most chronic coughs and clear the sinuses. You can also make up a mixture of honey, whiskey and lemon juice. If it doesn't clear your cough, at least maybe you'll sleep.

6. Pimples, the curse for both young and old can be removed within two weeks if this remedy is applied. Make a paste of three tablespoons of honey and one teaspoon of cinnamon. Put the pimples on before going to bed and wash it off the next morning.

7. Now here's a big one Weight loss. Twice daily, once at night, and one in the morning ½ hour before breakfast drink a cup of boiled hot water with honey and cinnamon. It's been said that even the most obese patient can lose weight and drinking this mixture doesn't allow the fat to accumulate in the body.

8. Studies have shown that chronic fatigue can be helped by honey. One half tablespoon of honey in a glass of water and sprinkled with cinnamon in the morning and in the afternoon will increase your vitality within a week.

9. Infertility is a problem that ancient people in the Far East treated with honey. It was said to strengthen the semen of men. Two tablespoons of honey taken before bed is said to also correct impotency. A touch of cinnamon in one half teaspoon of honey and applied to the gums throughout the day will help a woman conceive. Mixing it with the saliva lets it slowly enter the body.

10. Finally, bad breath is said to be helpful if gargled in the morning. One teaspoon of honey and cinnamon mixed in hot water is supposed to keep breath fresh all day.

Having a Bowl of Tomato Soup a Day Boosts Male Fertility

Nowadays for many reasons sperm count is going low -- environmental, diet and lifestyle and as a result couples encounter difficulty in having children.

http://www.medindia .net/news/ Having-a- Bowl-of-Tomato- Soup-a-Day- Boosts-Male- Fertility- 24209-1.htm

Posted online: Saturday, July 28, 2007 at 2:48:27 PM Font Size

Having a Bowl of Tomato Soup a Day Boosts Male Fertility

A bowl of tomato soup every day can help boost fertility among men, scientists have claimed.

Researchers at the University of Portsmouth have revealed that lycopene, which gives tomatoes their bright red colouring, can improve male fertility and turn sperm into super-sperm.

The researchers made six healthy male volunteers consume a can of Heinz Cream of Tomato Soup every day for two weeks.

Results showed that a fortnight of soup-slurping had some effect on semen.

Seminal levels of lycopene, the component of tomatoes which makes them red, increased by between seven and 12 per cent.

Lycopene has antioxidant properties which can help protect DNA, mopping up harmful chemicals in the body called free radicals which can play a part in infertility.

The result, the company suggested, was the creation of "super sperm" with the potential to boost fertility.

"It's good to know that Heinz Cream of Tomato Soup could boost your mojo and give guys extra oomph. And for Heinz Ketchup lovers, the tomatoey goodness will put more ketchup in your bottle," the Daily Mail quoted, Nigel Dickie, a spokesman for Heinz, as saying.

Although the Portsmouth study found that while lycopene levels rose in semen after a period of soup consumption, there was "no measurable increase" in the sperm's ability to combat damaging free radicals.

The scientists said more research was needed to see if higher lycopene levels really would help boost fertility.

Source-ANI
SRM/B

RASAM (The South Indian Soup)

RASAM (The South Indian Soup)History and originsRasam is known as Chaaru, in Telugu or Saaru in Kannada, means "essence," and on improvisation it means, "juice" or "soup."
Tamil Iyengars, called it 'Chaathamudhu' (Chaaru + Amudhu, the Tamil form of Amrit (ambrosia)). One must understand the benefits of a dish that is equated with Amrit or Ambrosia (elixir of life)
Sourashtras, an immigrant community living in Madurai from the 16th century, still call it Pulichaar (Puli = Tamarind + Chaar).... (Puli or Pulipu means tart (tamarind)).With hoteliers and restaurateurs expanding their joints in South India in the mid-twentieth century, it was popularised and came to be known by its Tamil name as Rasam. World over it is most popularly known as Rasam.
Interestingly, rasam is the basis of mulligatawny soup, which is an Anglo-Indian version of the same.In the olden days it was prepared mainly with black pepper and tamarind, the ingredients native to and abundant in Tamil Nadu, Andhra Pradesh and South India in general.In a formal meal, the rasam course is served after the sambhar course and followed by curd rice.
It is eaten mixed with rice, or drunk by itself. but it can also be had as an appetizer before the beginning of a meal.

Traditional Method of making Rasam
A Brahmin household will always have rasam as part of their daily meal.
Rasam is traditionally cooked in an alloy vessel (Eeya pathram). Eeyam means lead in Tamil, since lead is poisonous, people stopped using the eeya pathrams(vessels) or eeya chombu(pot), but there is no lead involved in the making of this vessel. It is primarily an alloy of tin and other metals.
The Eeya Pathram is said to add taste to the rasam, though modern science doesn’t really advise us to do so.
Nowadays there is a craze of reverting back to the things that were traditionally done and Eeya patrams are becoming popular again and have re-entered the stores.
One should be careful while using this vessel, for, it melts when on fire. You could call it a melting pot!
Rasam is prepared mainly with the juices of tamarind or tomato with pepper and other spices. Lentils are added frequently and other vegetables optionally. It differs from sambhar in that it usually relies on tomatoes for its sourness rather than tamarind, and it is usually much thinner. The sambhar has more lentils than Rasam. Ideally the water of the cooked lentils are added to the Rasam, thus giving the benefits of the lentils but at the same time keeping its consistency drinkable. Every rasam in every household is unique (even when the same ingredients are used), holding the distinct character and imprint of its cook.

Health Benefits of having Rasam
This light broth is not only a treat to the mouth but also has medicinal values.
Soups are usually known to act as an appetizer, similarly the rasam when had at the beginning of the meal is said to increases the appetite.
Rasam contains many spices which are considered beneficial to health.
Steaming hot rasam is supposed to be very soothing when you are suffering from a cold, cough or sore throat.
Rasam is usually served to the person who is sick with fever and has no appetite and feels tastelessness in the mouth, it not only increases the appetite but also the spices in the rasam hit the mouth and throat increasing the taste in the mouth.
Rasam is also had when someone suffers from a headache.
No wonder it was consumed everyday. Nowadays people are so busy they don’t get the time to cook, so people make do with either sambhar or rasam. There are hardly a few households left which prepare both like the olden times.

Saaru in Karnataka
A special reference to the Rasam or Saaru as it is known as in Karnataka. Karnataka is very famous for it distinctive taste of the Rasam. They prepare many varieties of the rasam. Rasam is so popular in their households that it is enjoyed as a main dish in many regions of Karnataka. The saaru of Karnataka is different from the rasam of Tamil Nadu, and the chaaru of Andhra Pradesh. It has more protein, thicker consistency, and more varied ingredients. Typically lentils are set to boil along with a teaspoon of oil. Lentils are cooked with a curry powder known in Karnataka as Saarina Pudi (saaru powder), along with salt, sugar, lemon juice, curry leaves, fried mustard seeds and a pinch of asafoetida powder. The curry leaves are added towards the end. Optionally, chopped coriander leaves and grated coconut are also added.
You will be amazed at the variety of Saaru prepared
Milagu Saaru - Known in the West the Mulligatawny soup (milagu = pepper, tanneer = water).
Tomato Saaru - With tomato puree as main ingredient.
Tamarind Saaru - With tamarind extract as main ingredient and without lentils.
Hesaru Kaalu Saaru - Green gram soup.
Pappu Saaru - Common variant made with pulses and tomato stock.
Baellae Saaru - Most common variety with toor dal, coconut & tamarind juice.
Vankaaya Saaru - Eggplant & tamarind juice.
Majjiga Saaru - Soup made with seasoned buttermilk.
Ulava Saaru - Horse gram soup.
Kattu saaru - Kattu refers to the water drained from the cooked dal.
Kattina saaru - a semi-sweet rasam using jaggery.
Jeerige saaru - made with jeera, cumin.
Lemon rasam - a sour soup made with lemon juice.
Hurali saaru - another healthy rasam made with horse-gram.
Mysore Rasam - A fragrant soup made with fried grams/dals.
Bassaaru - Deriving its name from "busodu" (Kannada), which is the act of draining water from boiled vegetables/greens/lentils.
Kottambari jeerige Saaru - made with coriander and cumin seeds.
Kadale Saaru - Soaked black chickpeas, coconut and ginger.
Alasundae Saaru - Black eyed peas and potato, coconut and ginger.

Rasam in Tamilnadu
There are different kinds of rasam depending on the ingredients:
Tomato rasam – Made with tomatoes and spices
Pineapple rasam – Made with Pineapple and spices
Meriyala/Milagu (Pepper) rasam – Pepper being the main ingredient here
Jeera rasam – Cumin being the main ingredient here
Kandathippili rasam – A herb used for illness
Neem leaf rasam – Neem Leaves are used to make this rasam which has immense health benefits
Lime rasam – Lime being the main ingredient here
Ginger rasam – Ginger being the main ingredient here
Garlic Rasam - Garlic being the main ingredient here

Chaaru in Andhra Pradesh
The Andhra Chaaru is similar to the saaru and rasam but more spicy than its counterparts as Andhra cuisine usually is.

There are vegetable rasams, fruit rasams and herbal rasams. You will be seeing a lot of Rasam recipes in my blog.

POTATO PODIMAS (Mashed Potato curry)

POTATO PODIMAS (Mashed Potato curry)
This is a Sunday special in most Keralaiyer homes. The mashed potato curry goes well with the Small onions(shallots) sambhar. This combination is so deadly that once you have tried it, it will become a Sunday special in your house too. Its very fast to cook and good to eat.

Ingredients
Potatoes – 5-6
Green Chillies – 3-4
Red chillies - 2
Ginger - a small piece
Asafetida – pinch
Salt to taste
Oil – 1 tbsp
Mustard -1 tsp
Udad dal – 1 tsp
Chana dal -1 tsp
Curry leaves – a sprig
Coriander leaves for garnish
Freshly grated coconut for garnish

Method
Wash, boil and peel the potatoes. Mash them and keep it aside.
In a Kadhai (wok), heat some oil add mustard, when the mustard begins to crackle add the udad dal and chana dal, when the dals turn slightly pinkish, Add red chillies, let it become plump, now add asafetida, curry leaves, finely chopped green chillies, finely grated ginger, and salt and then add the mashed potatoes. Mix well, check for salt, if less add now and mix. Let this cook for a few minutes.
Garnish with finely chopped coriander leaves and freshly grated coconut. Mix well and serve.

Variation to this recipe

• You can grind the green chillies, ginger and coconut into a dry paste in a mixie without adding water. Follow the above method, once the red chillies become plump, add asafetida, curry leaves and then the dry masala mix that you grinded in the mixie, add salt, roast for a while, until the coconut starts emanating a fine aroma, then add the mashed potatoes and mix, let it cook for a while, then garnish with finely chopped coriander leaves.
• You can also squeeze some lemon juice in the end and mix well for a different taste.
  

CHINNA VENGAYA SAMBHAR (Sambhar prepared with shallots)

CHINNA VENGAYA SAMBHAR (Sambhar prepared with shallots)
Most Kerala-iyer and Tamil-iyer homes prepare this sambhar as a weekend special. Since Brahmins don’t usually eat much onions, Any dish prepared with onions becomes a special item. The small onions are known for their strong flavor and taste. They are known as Chinna Vengayam or Madras Vengayam and in English they are known as shallots.(Refer to the picture of shallots on your right).
The sambhar tastes even better when it gets leftover and eaten the next day. As the essence of the onions enter the sambhar and it tastes heavenly. This sambhar tastes good when eaten with Potato podimas.
(Refer to my blog for the recipe of potato podimas)

Ingredients
Small Onions (Chinna Vengayam/ Madras Vengayam/ Shallots) – 250 gms
Tamarind - lemon size
Toor dal - 3/4 cup
Sambhar powder - 2 tbsps
Salt as per taste
Oil
Mustard seeds - 1 tsp
Udad dal – ½ tsp
Fenugreek seeds – ½ tsp
Curry leaves – a sprig
Finely chopped Coriander leaves for garnish
Freshly grated coconut – 3-4 tbsps

Method
Soak tamarind in one cup of water. Peel the small onions and wash them well. Keep aside. Pressure cook, the Toor dal until soft. Mash well. Keep aside.
In a pan, take 1 tbsp oil, when hot, add the peeled, washed and drained onion and fry it well till it is transparent. Now add salt, Sambhar powder and curry leaves and fry for 1-2 minutes. Squeeze the tamarind well and strain out the juice and add to the fried onions. Add 2- 3 cups of water and let it simmer till the raw smell of the tamarind disappears. Then add the mashed toor dal, Simmer till thick, check for spices, add some more if required and mix.
In a pan, heat one tablespoon of oil, add mustard seeds, when they begin to crackle, add the udad dal and fenugreek seeds and when the dals turns slightly pinkish, Add the freshly grated coconut. Roast the coconut until it is pink and you get the fine aroma of roasted coconut, Add this to your sambhar and finally garnish with Coriander leaves.
Serve hot with rice, ghee and potato podimas. Enjoy the sambhar

Note: Don’t add asafetida to this recipe as you will loose the aroma of the onions, this was told to me by one grand-aunt who was an expert in cooking.