Tuesday, June 24, 2014

Tomato Rasam / Tili Saaru

      Rasam or Tili saaru is a dish prepared without using any lentils. It is generally very lite in texture and is a superb drink especially when you are down with cold.. You can compare it with clear soup.. :) 
     In other south indian states, this is called rasam... but in typical Karnataka cuisine, this is called Saaru. Saaru is usually cooked with toor dal.. but in tili saaru no lentil is used. 
      Rasam powder is made in all South Indian homes and is used on a daily basis. Our lunch and dinners are incomplete without Rasam. It tastes great with rice and papad... 
      There are many variations of rasam powder, but the recipe which I have given below is made in Brahmin households in my native Bellary...

For the rasam powder / saarina pudi

Coriander seeds - 1 cup
Cumin seeds - 1/4 cup
Peppercorns - 1/4 cup
Red Chillies - 3 cups
Fenugreek seeds - 3 tbsp

For the saaru...

Tomatoes - 2 
Coriander chopped - 3 tsp
Curry leaves - 8 to 10
Rasam powder - 2 tsp
Jaggery - 2 tsp
Oil - 2 tsp
Mustard seeds - 1 tsp
Asafoeida - 1 pinch
Turmeric - 1/2 tsp
Rock salt to taste


Dry roast all the ingredients for the rasam powder.. Grind them to smooth powder. 

Heat oil in a pan. Add chopped tomatoes to it. When they turn soft, add curry leaves, rasam powder, jaggery and salt and mix well. Add two cups of water to it. Mix and allow it to cook on medium flame for around 10 mins.. If required add more water. Add chopped coriander to it. 

Heat a tsp of oil in a different pan and temper it with mustard seeds, asafoetida and turmeric. Add this to the rasam. 

Enjoy this with hot rice, ghee and papad.. :)


I have used dried red chillies that are medium hot. If you are using very hot red chillies, use only 2 cups..

Wednesday, June 4, 2014

Tender Mango Pickle / Midi Uppinakayi

      I know I am little late in posting this recipe as the season for tender mangoes is almost over. Nevertheless, there is always a next year to try the recipe. If you are lucky enough you might find them in the market.
      This is absolutely an easy recipe with very less oil and is tasty enough to tickle your tastebuds... :)


Tender mangoes - 50
Rock Salt - 1 bowl
Red Chillies - 25
Fenugreek seeds - 1 tbsp
Mustard seeds - 4 tbsp
Asafoetida (hing) - 1tsp
Turmeric powder - 2 tbsp


Wash the mangoes and dry them on a cloth. After they are dried completely, take a knife and make small slits on the mangoes. This helps the mangoes to soak in the juices..

Mix the mangoes with salt and store it in a glass jar for a week. Mix it once in a while with a dry spoon. After one week there is lot of juice/ salt water collected in the jar.

Remove the salt water collected in a bowl. Soak rest of the ingredients in it for about an hour. Grind the ingredients into a smooth paste. 

Add this paste back to the jar and mix well. Close the jar and leave it for around 15 days. The pickle would be ready to eat. 

When serving the pickle, temper it with oil and mustard seeds. Serve it with hot rice and ghee..

1. I have used byadgi red chillies.. They are less spicy and give very good colour. If you are using other red chillies, use only 20 of them.
2. Use the ladle/ spoon with absolutely no water when mixing the pickle.. Otherwise it would get spoilt.

Enjoy Cooking.. :)