#5 : Chaaru ~ Rasam

"Chaaru" / Rasam  is a tangy tomato soup made with Indian spices . It is eaten warm with mashed up rice . With a hint of pepper , cumin seeds and cilantro ,this divine liquid is sure to transport you to an other world :-)Defiantly , a comfort food for me . I have a zillion memories of scooping out spoon fulls of chaaru. Did I say ,my grandmother was a wonderful cook .

Ingredients:

• 2 Big tomatoes  (chopped)
• 1 Green Chilli  (slit into half )
• 2 Tsp Rasam Powder
• 1 lime size Tamarind  ( juice extracted )
• Handful  Cilantro (finely chopped)
• 4 cups water
• Salt to taste

 For Tempering :

• 1 tsp Ghee
• 1/2 tsp - Mustard seeds
• 1/2 tsp - Cumin seeds
• 1/2 tsp - Black peppercorns
• 2 Dried Red Chillies
• 1/8 tsp - Asafoetida
• 3-4 Curry Leaves

Method:

1. Puree the chopped tomatoes and the green chill to a smooth paste without adding water
2. Add the ground tomato mixture , rasam powder , tamrind extract , salt and water to a saucepan and bring to a boil . Simmer on a medium flame for 15-20 mins 
3. Tempering-Heat oil in a skillet , add the mustard seeds , let them splutter . To it add the cumin seeds , pepper corns , red chillies , asafoetida and curry leaves fry for a minute. Add it to the tomato rasam mixture 
4. Let the Chaaru boil for a minute 
5. Garnish with the chopped cilantro
6. Serve with hot rice 

#4 : Tomato Pachadi ~ Tomato Chutney

Tomato Pachadi is a tangy , spicy pachadi /chutney made from tomatoes and dry red chillies. Tastes great with rice , iddli and dosa . I was first introduced to it by my husband and have loved it since then . I usually make this pachadi on festive occasions as it is higher on the oil content . Warm rice + Pachadi =Oh ! what joy

 Ingredients:

• 6 Big tomatoes diced into 4 pieces each
• 8 Dry Red Chillies 
• 1 tsp - Mustard seeds
• 1/8 tsp - Asafoetida
• 1/4 tsp - Fenugreek powder
• 3 Tbs + 2tsp - Oil
• Salt to taste

Method:

1. Heat 3 Tbs oil in a pan . Add the diced tomatoes to it and fry for about 2 mins. Cover the pan with a lid and turn the flame down to medium heat
2. Let the tomatoes cook for 20-30 mins until all the water evaporates and oil starts to ooze out . Keep stirring from time to time to avoid burning / charring the tomatoes  
3. Heat 2 tsp oil in a skillet . Add the red chillies and mustard seeds . Once the mustard seeds start to splutter asafoetida and fenugreek powder to it and set aside 
4. Transfer the fried tomatoes and the oil red chilli mixture to a blender . Add Salt and grind to a smooth paste ( Do not use water when grinding ) 
5. Serve with hot rice . My favorite way to savor this Pachadi :-)

#3 : Kuralakaram

'Kuralakaram' is a spice powder mix used to season vegetables. This adds a beautiful nutty flavor to the vegetable . esp eggplant and potato. Every time someone comes through India , my mom in law sends a small bag of it across . Last summer when she was here visiting us , I couldn't pass up on the opportunity to learn to make it .

Ingredients:

• 1/2 heaped cup Channa Dhal
• 1/2 heaped cup Urad Dhal
• 2 tsp Dhaniya
• 15 Big Dry Red Chilli
• 1/4 tsp - Mustard seeds
• 1/4 tsp - Cumin Seeds
• 1/4 tsp - Fenugreek powder
• 1/8 tsp - Asafoetida
• 2 tsp - Oil
• Salt to taste     

Method:

1. Heat oil in a skillet . Add in the channa dhal , urad Dhal , dhaniya , red chillies and roast for 5-7 mins on medium flame until the dhals turn deeper in color . Make sure to keep stirring or else the mixture might burn 
2. Add the mustard seeds , cumin seeds and fenugreek powder and continue roasting until the mustard seeds splutter . Turn off the stove 
3. Add asafoetida to it and and let it cool completely 
4. Dry grind the dhal mixture and 1.5 tsp of salt to a powder 
5. Can store in an air tight container for 4-6 weeks

#2 : Putnala Podi

'Putnalu' in  Telugu translates to the Indian variety of dry roasted Chickpeas . This spice powder has a subtle flavor and is usually eaten with rice and a drizzling of ghee. We all have our favorites. I love sprinkling in over Upma while my Husband likes to add to Yogurt . Putnala Podi also tastes great with Iddli and Dosa .

Ingredients:

• 1 cup Putnalu 
• 1/2 heaped cup dried coconut powder
• 12 Red Chillies
• 2 tsp Cumin Seeds
• Salt to taste     

Method:

1. Dry grind all the above Ingredients to a  fine powder
2. Can store in an air tight container for 4-6 weeks
3. A perfect accompaniment to add to  Rice , Idli , Dosa or Upma  

#1 : Green Allam Pachadi ~ Ginger Chutney

"Allam" in Telugu Stands for Ginger . The tang/spice of the ginger and the sweetness of the jaggery coupled with hot green chillies gives this dish a very unique flavor . Oh did I say dipping it with fluffy soft idlis can transport you to heaven ? Seriously :-) If I were to choose one accompaniment to Iddli , Dosa or Vada this Allam Pachadi will be it .

 Ingredients:

• 2 3-inch pieces of Ginger peeled and chopped
• 12 small Green chilies
• 2 hand fulls of Cilantro leaves (roots removed )
• 4 tsp-Jaggery grated
• 1 small lime sized ball of Tamrind ( Soaked in hot water)
• Salt

      For Tempering :

• 1 tsp Oil 
• 1/2 tsp - Mustard seeds
• 2 Dried Red Chillis
• 1/8 tsp - Asafoetida
• 1/4 tsp - Fenugreek powder

Method:

1. Dry grind the ginger and green chilies  together  with  some salt 
2. Add in the tamarind juice extract , cilantro , jaggery and 1/4 cup water and grind again to a fine paste
3. For tempering -Heat the oil , add the mustard seeds , let them splutter . To it add the red chillies, asafoetida and  fenugreek powder and fry for a minute . Add this to the ground pachadi 
4. Serve with hot iddlis