Pappu Rasam

Rasam, oh God the loveliest dish one can make... Even a novice in cooking will be able to do it perfectly... When ever I speak of Rasam I can only think of My Grandma's Rasam... I recollect the strong smell of Rasam from my Grandma's kitchen window... Oh, how could she make such nice smelling and indeed tasty Rasam...

I once made this Rasam for a guest, the comment I got was it tastes like Bengaluru Rasam... Trust me this Rasam tastes really good... Got it from my Mom though... I have heard that when someone makes good Rasam then that person is believed to be a "Good Cook"... I have heard my realtives say "Athamma makes good rasam" (that was about my Mom's Rasam).

Rasam can be made quickly but when I initially started making them I felt that I had to use every ingredient from the spice rack... ;)



1. Boil 1/4 cup Toor Dhal with a pinch of Turmeric Powder, 1 Tomato and Gingely Oil.
2. Take 1/2 cup of Water and a small lemon size Tamarind and make a paste, remove off the pods and seeds.
3. Mix the Tamarind Water and 1/2 tbsp Chilli Powder, Salt and press a Green Chilli add sufficient Water with the Dhal mix and bring it to a fluid consistency.
4. Heat 1/2 tbsp Cooking Oil, add Mustard Seeds and let it splutter.
5. Then add 2 Sambar Onions (Small Onions) chopped {I use big onions}, crushed Garlic Cloves 2 nos., Curry Leaves, Red Chillies and Asafoetida.
6. Then pour the Dhal Mixture and allow it boil, in about 5-10 mins you will see froath do not stir remove from flames.



7. Meanwhile powder 1/2 tbsp Corriander Seeds, 1 tbsp Pepper and 1 tbsp Cumin Seeds and keep it in a bowl clean Corriander Leave and leave it in the same bowl.
8. Now pour the Rasam into the bowl and stir well.



It would seem to be a long procedure but the preparation time would be 15 mins and the cooking time 15 mins.

Coconut Chutney

Coconut Chutney is the simplest and the easiest thing to prepare... Its actually the quickest side that is prepared... I re-collect, my Mom usually prepares Coconut Chutney when ever my Grandpa makes his visit home, it was his fav... But I used to dislike it God knows why. During winter months I have noticed the oil come out anyways its the most frequently made Chutney... The taste differ when we grind them in a Stone Motar and when its ground in a mixer...



1. Cut Coconut into pieces, 4-5 Green Chillies, 4-5 tbsps of Chick Peas and Salt and grind it adding Water as required.
2. Take a small Lemon sized Tamarind and mix with Water and add it with the ground chutney.



3. Heat Gingely Oil or Cooking Oil in a pan add Mustard Seeds let it splutter.
4. Add 1 tbsp Urad Dhal, 1 tbsp Channa Dhal and a few broken Red Chillies and Curry Leaves.
5. Sprinkle few Asafoetida Powder, mix well and pour it on the ground Chutney.

Serve With: Dosa or Idly