Tag Archives: no onion no garlic recipe

Mysore Rasam

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Most of the people are familiar about this rasam, but this is something new to me, as think that rasam taste better only with garlic and I never came across rasam without garlic. This rasam best suits for Vrat, where people take no onion no garlic dishes. I love the taste of this rasam, a soothing and comforting food which gives a fantastic touch to meals. Let us move on to the recipe…

Do check out rasam recipes in this link: https://madraasi.com/main-course/vegetarian/.

Mysore Rasam

Mysore Rasam

Ingredients:

  • Tamarind – a lemon size
  • Cumin seeds – 2 tsp
  • Black pepper – 1 ½ tsp
  • Coriander seeds – 2 tsp
  • Red chilies – 7 nos
  • Split pigeon pea / Tuvaram paruppu / Toor dal– 4 tbsp
  • Tomato – 1 ½ nos
  • Turmeric powder – ¼ tsp
  • Curry leaves – a sprig
  • Mustard seeds – ¼ tsp
  • Methi / Fenugreek seeds – ¼ tsp
  • Coriander leaves – 5 stalks
  • Asafoetida – ¼ tsp
  • Salt to taste

Preparation:

  • Pressure-cook 3 tbsp of toor dal/tuvaram paruppu/split pigeon pea in water for 3 whistles.
  • Clean and roughly chop the coriander leaves.
  • Prepare Tamarind extract – soak tamarind water for 15 mins, mash the tamarind along with the water, let it dissolve, remove the flesh of the tamarind and keep the water aside.
  • Mash the tomatoes in the tamarind extract along with coriander leaves along with their stalk. Reserve little coriander leaves for garnishing.
  • Dry roast 4 tbsp of toor dal, black pepper, 1 ¼ tsp of cumin seeds, 5 nos of red chilies and coriander seeds until the raw smell goes off.
  • Remove it to the plate, bring to room temperature and grind them to fine powder.
  • Remove the lid, when the pressure subsides and mash the dal well, mix it with the tamarind extract (no lumps should be formed).
  • Add in the ground spice powder to the tamarind extract, stir well (no lupms should be formed).
  • Heat oil in kadai, add in the mustard, fenugreek seeds, red chilies and curry leaves, Wait until the curry leaves splatter.
  • Pour in the tamarind mixture to the kadai, sprinkle the asafoetida and leftover coriander leaves when it starts to bubble.
  • Switch off, when its bubbles, transfer it to a bowl, add salt and give a stir.

Serve hot with steamed rice for lunch or dinner.

Nilakadalai Sundal / Peanut Sundal

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As Navratri season, I have been trying out sundal and sweet recipes as offering to Goddess. I have shared few sundal recipes, and now this is a new entry to my sundal list – Peanut Sundal / Nilakadalai sundal. Let us move on to the recipe…

Do check out my other sundal in this link: https://madraasi.com/recipes/breakfast-dinner/.

Nilakadalai / Peanut Sundal

Nilakadalai / Peanut Sundal

Ingredients:

  • Raw peanuts / Nilakadalai – 1 cup
  • Oil – 1 tsp
  • Mustard seeds – a pinch
  • Split Blackgram – a pinch
  • Curry leaves – a sprig
  • Red chilies – 3 nos

Preparation:

  • Pressure-cook the peanuts/nilakadalai in water for 5 whistles.
  • Remove the lid when the pressure subsides, drain the water and keep the peanuts aside.
  • Heat oil in a kadai, add in mustard seeds, split black gram, red chilies and curry leaves. Wait until they crackle.
  • Add in the peanuts/nilakadalai, stir it for few mins.
  • Add in the grated coconut along with required amount of salt and cook until the raw smell goes off.
  • Transfer to a bowl.

Serve hot. This goes out well for breakfast or tea-time snack, also done as offering for goddess in times of Navratri.

Plantain Stem Raita / Vazhaithandu Thayir Pachadi

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Usually raita never needs to be cooked, but here with plantain stem I thought it would be best when cooked so that kids would never skip of this dish. This goes out well with Spinach rice and Briyani (both veg and non-veg).

This can also be consumed in times of vrat or fasting, because of no onion and no garlic in it.

Do check out my other raita recipes in this link: https://madraasi.com/recipes/raita/.

Health benefits of Vazhaithandu/Plantain stem: It is a good source of dietary fiber. It acts as a laxative and can ease constipation and also helps in weight reduction. A good relief for ulcer, burning senstation and acidity.

Let us move on to the recipe…

Plantain Stem Raita / Vazhaithandu Thayir Pachadi

Plantain Stem Raita / Vazhaithandu Thayir Pachadi

Ingredients:

  • Banana stem (chopped) – 2 cups
  • Grated coconut – 2 tbsp
  • Cumin seeds – 2 tsp
  • Butter milk – ½ cup
  • Yogurt / Curd – 1 cup
  • Asafoetida / Hing – ¼ tsp
  • Mustard seeds – ¼ tsp
  • Split Blackgram – ¼ tsp
  • Curry leaves – a sprig
  • Oil – 2 tsp
  • Salt to taste

Preparation:

  • Clean and chop the banana stem into small pieces. Soak them in buttermilk, to avoid the decolorisation for 10 mins.
  • Grind the coconut and cumin seeds along with little water to fine paste.
  • Drain the butter milk and keep the banana stem aside.
  • Pressure-cook the banana stem with little water and the ground coconut masala, for 2 whistles.
  • Remove the lid, when the pressure subsides.
  • Heat 2 tsp of oil in a kadai, add in the mustard seeds, split black gram, asafoetida and curry leaves, wait until they crackle.
  • Pour curd/yogurt to the pressure-cooked banana stem and stir it well.
  • Pour in the tempered spices to the banana stem, give a stir.

Serve with Briyani, variety rice or for lunch as a side dish during vrat/fasting.