Tag Archives: vegetarian recipes

Omavalli Rasam / Karpooravalli Rasam / How to make rasam

Omavalli Rasam / Karpooravalli Rasam / How to make rasam

Omavalli (Karpooravalli) Rasam is very good health, perfect for winter as Omavalli (Karpooravalli)helps in relieving sore throat, cold. Omavalli Rasam is a commonly prepared variety of rasam in most of the Tamil households. Karpooravalli Rasam can be served with steamed rice or it can be taken as such like a drink.

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Omavalli (Karpooravalli) Rasam recipe

Omavalli (Karpooravalli) is known as Big thyme or Mexican mint in English, Doddapatre in Kannanda, Pani Koorka in Malayalam and Ajwain in Hindi. This Karpooravalli plant grows easily and they are seen commonly in most of the houses of south India. A small stalk inserted in the soil, grows out to a beautiful plant. 

Do check out our Basic Rasam, Mysore Rasam, Mutton Rasam, Chicken rasam, Garlic Rasam, Pepper Rasam, Tomato Rasam, Cumin /jeeragam Rasam and Paruppu Rasam. 

Omavalli (Karpooravalli) Rasam recipe

Omavalli (Karpooravalli) Rasam recipe

Health benefits of Omavalli (Karpooravalli) Rasam :

This omavalli or karpooravalli can be consumed raw which cures cold, cough, throat infection. Also, this helps in digestion and relieves constipation during winters.

Since I have very 2 omavalli plants at home, thought of preparing Omavalli rasam which helps us getting relieved from cold. Give a try, perfect for this winter…

Taking this to Fiesta Friday 207 hosted by Angie@thenovicegardener, CLICK HERE for more Vegetarian recipes.

Ingredients:

  • Tamarind / புளி – a lemon size
  • Karpooravalli / Omavalli Leaves ஓமவல்லி  – 8 nos (big ones)
  • Tomato / தக்காளி – 1 no
  • Cumin seeds / சீரகம் – 1 ¼ tsp
  • Black pepper / மிளகு – 1 tsp
  • Red chillies / காய்ந்த மிளகாய் – 3 nos
  • Fenugreek / Methi seeds வெந்தயம் – ¼ tsp
  • Asafoetida / Hing / பெருங்காயம் – ¼ tsp
  • Curry leaves / கறிவேப்பிலை-  a sprig
  • Garlic / பூண்டு – 3 cloves
  • Oil / எண்ணெய் – 1 ½ tsp
  • Mustard seeds / கடுகு– ¼ tsp
  • Salt / உப்பு – 1 tsp

Preparation:

  • Soak tamarind in 3 cups of water for 20 mins, squeeze the tamarind well along with the water using hands and discard the flesh, keep it aside.
  • Mash the tomatoes into the tamarind extract and keep it aside.
  • Clean the karpooravalli leaves and keep it aside.
  • Coarsely grind or crush 1 tsp of cumin seeds, black pepper and garlic and keep it aside.
  • Heat oil in a heavy bottom vessel, add mustard seeds, ¼ tsp of cumin seeds, fenugreek, curry leaves and tear the red chillies, add to it and wait until they crackle.
  • Add in the crushed ingredients (cumin, pepper, garlic) and saute for a min.
  • Pour in the tamarind – tomato extract along with the crushed omavalli / karpooravalli leaves and let it boil.
  • Sprinkle asafetida and remove it from fire.
  • Add salt to a bowl, and pour the rasam to it, give a stir and let it rest for 5 mins.

Serve hot with steamed rice. Goes out well for lunch and dinner.

 

 

 

 

 

 

Thatte Idli Recipe / Karnataka Special Thatte Idly recipe / Bidadi Thatte Idli recipe

Thatte Idli Recipe / Karnataka Special Thatte Idly recipe / Bidadi Thatte Idli recipe

It was few months back when were on the way to Mysore, got to knew that Bidadi is famous for their Thatte Idly, so this time it was my must to do in list and finally got to taste the thatte idly. Thatte idly was super spongy, and had a porous texture, I felt it little bit like that centre portion of the aappam. Liked it a lot, with sambar and coconut chutney. Later thought of giving a try, when I back home from Mysore, so got recipe from my neighbor, gave a try and now it’s here for you.

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Thatte Idli recipe / Karnataka Special Thatte Idly recipe

Thatte Idly is a variety of idly that is spongy with porous texture, when dipped in sambar, pulls in the sambar and melts in mouth. It’s prepared using a special plate which is similar to that of the dhokla mould. If you don’t have, it doesn’t matter, you can prepare it in a bowl similar to that plate what we call as “Vattal / வட்டல்” in Tamil. Give a try and share the feedback…

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Ingredients:

  • Idli rice / இட்லி அரிசி – 2 cups
  • Raw rice / பச்சரிசி– 1 cup
  • Urad dal / உளுந்தம் பருப்பு – ½ cup
  • Poha / அவல் or cooked rice / சோறு– ½ cup
  • Cooking soda / சோடா உப்பு – ¼ tsp
  • Salt / உப்பு – 1 tsp

Preparation:

  • Take idli rice, raw rice, urad dal together in a bowl, wash it for 3 times in water.
  • Soak it in water until it sinks for almost 4 hours.
  • After 4 hours, drain the water, grind it to a smooth paste by adding water little by little.
  • Once its grounded to a smooth paste, add poha or cooked rice and grind it all together to a fine paste.
  • Make sure the consistency of this batter is same as the consistency of regular idli.
  • Transfer it to a bowl, cover and let it ferment overnight or for 12 hours. (Make sure to ferment it well, so that you get spongy idli).
  • After fermentation, add salt, mix it well and store in an air-tight container and the batter stays fresh for a week.
  • Take required portion of batter in a bowl, add cooking soda, mix it well.
  • Grease the thatte idli plates, with little oil, pour in the batter (make sure to fill the plate with ¾ th).
  • Steam it in a idli pot or any tightly covered heavy bottom vessel.
  • Remove the idli once its steamed well, let it rest for 5 mins, slowly insert a flat spoon along the sides of the idli.
  • Turn the thatte idli plate to a plate, so that the idli drops drown.

Making of Mixed Vegetable sambar in pressure cooker –

 

Serve hot with sambar and coconut chutney. I have served it with mixed vegetable sambar, you can also serve it with ashgourd sambar and radish sambar, as it tastes good than any other sambar because of its watery texture, where the idli gets soaked well in sambar.

 

Pirandai Chutney Recipe / Adamant Creeper Recipes – Chutney Recipes

Pirandai Chutney Recipe / Adamant Creeper Recipes – Chutney Recipes

Pirandai is a creeper with too many health benefits. It is called as “Adamant Creeper or Devil’s Back Bone or Veldt Grape” in English. This is grown mostly in lots of home. It helps in digestions, relieves pitta, helps in menstrual problems, also helps in De worming.

Pirandai Chutney Recipe / Chutney Recipes

Pirandai can be used in dosa, chutney, thuvaiyal and so on. Since it’s little itchy in nature, smear your hands with sesame oil before you handle them. Break the pirandai at the nodes, remove the nodes, wash thrice in water and continue cooking. Always use only tender pirandai, since it’s very tender and easy to break.

CLICK HERE for 25+ more Chutney Recipes

Pirandai Chutney is one such delicious and healthy chutney, also kids eat them without hesitation when it’s prepared in the form chutney. Let me share the recipe, give a try and share your feed back…

Taking this to Fiesta Friday #205 hosted by Angie@thenovicegarderner and co-hosts Mollie and Petra

Ingredients:

  • Pirandai / Adamant Creeper / Devil’s Backbone – 15 stalks
  • Grated Coconut – ½ cup
  • Tamarind – a small gooseberry size
  • Urad dal / Ulundam paruppu – 2 tbsp
  • Red chillies – 3 nos
  • Garlic – 2 cloves
  • Curry leaves – a sprig
  • Oil – 2 tsp
  • Mustard seeds – ¼ tsp
  • Split Black gram – ¼ tsp

Preparation:

  • Clean the pirandai and keep it aside.
  • Take a heavy bottom vessel, pour ½ tsp of oil, roast black lentil (ulundam paruppu), garlic, tamarind, red chillies together, remove it from fire, once they golden brown in color.
  • Pour ½ tsp of oil, add the cleaned pirandai, cook until it becomes tender or turns to dark green in color.
  • Remove it to a plate, wait until it reaches room temperature.
  • Grind the roasted black lentil, along with garlic, red chillies and tamarind.
  • Add the roasted pirandai, and grind it to a fine paste by sprinkling water and transfer it to a bowl.
  • Heat the leftover oil in a vessel, add the mustard seeds, split black gram and curry leaves, wait until they crackle.
  • Pour it to the chutney, add salt and mix it well.

Serve with Idly or Dosa for breakfast or dinner.