How to Make Tomato Rasam Recipe – A Simple Healing Broth

November 11, 2020 3 Comments

Rasam, a humble South Indian brew of herbs and spices with sour fruits, owns an esteemed spot in a typical Madras samayal across homes in Tamil Nadu. The humble rasam recipe is so highly regarded that it makes a royal appearance in festive and wedding menus today. No South Indian meal is ever quite complete without a humble rasam.

Rasam Recipe – A Medicinal Broth

The Rasam recipe in Tamil Nadu came about originally to combat illnesses and is, to date, a recommendation made by doctors in South India for common colds and fevers. It is the dish we feed our children. And a good pot of Rasam will almost always garnish the recipe with the quintessential curry leaves in the Tamil version. A bowl of rasam saadham (rasam mixed with rice) laced with a nice dollop of ghee and a hot potato curry will have your child’s dinner tantrums a thing of the past. I’m yet to meet a child that does not like rasam.

Memories of Karnataka

Having studied in Karnataka for a couple of years, I had the opportunity to explore the Kannadiga rasam. While I love my Tamil way of making rasam, I was intrigued by our neighboring state’s highlight on tomatoes. As opposed to the tamarind-heavy broth loaded with toovar dal in Tamil Nadu, our neighbor makes a sweeter broth that lifts the flavors of the tomatoes, ginger, peppercorns, and lemon. Obviously, the secret to their rasam lies in their rasam powder.

Versatile Spice Powder for Rasam Recipe

This powder is quite different from our Tamil version. Undoubtedly, it is one of my favorites to cook potatoes with. Since my time in Karnataka, I have combined my Tamil recipe with a Kannadiga rasam powder. It is worth taking time out to make this recipe every 3-6 months. This powder is what makes your rasam pop, and it might be the best one you’ve had yet. Finally, to wrap this up, you can check out my recipe for the Kannadiga-inspired rasam powder here.

FOOD

How to make Rasam Powder at home – A Karnataka Inspired Recipe

November 5, 2020 3 Comments

There is nothing like a warm bowl of lentil-y garlic-ky rasam with rice and a peppery potato curry in this world. It is the ultimate comfort food that isn’t loaded with calories and makes you feel like you are wrapped in a cozy blanket by the fireside in winter. A good rasam builds with time and patience. You can’t stir it continuously nor can you rush it. It is like brewing tea. The more you steep, the more you build the flavors. Rasam tastes even better the next day in my opinion.

Inspirations from Karnataka

During my time living in Karnataka, I was introduced to their version of rasam. Their brews are brighter, sweeter and very drinkable. I realized years later as I experimented with different versions of rasams and spice powders that a combination of my Tamil style rasam combined with a Kannadiga style rasam powder makes for a rasam like you’ve never had before. My recipe for rasam powder makes a soul-satisfying broth and can also be used to spice up your potato curry. It is also an excellent garnish for sambars.

Notes:

Store in an air-tight container. It should last about 3-4 months.
I use dried curry leaves bought in bulk to make this powder. It is less expensive here in the US. Fresher curry leaves lend a brighter flavor.
You can also a small piece of solid asafetida for a more authentic flavor.

FOOD

Vathal Kuzhambu Recipe Made With Butternut Squash and Spices

November 2, 2020 5 Comments

Thick tamarind stew made with butternut squash

Vathal Kuzhambu Recipe with a twist

If you’re a fan of South Indian cuisine, you’re probably familiar with vathal kuzhambu. This tangy and spicy tamarind-based stew is a staple in many South Indian households, and undoubtedly, for good reason! It’s packed with complex flavors and aromatic spices, making it a delight for your taste buds. But have you ever tried making it with butternut squash? Adding butternut squash to the vathal kuzhambu recipe is a sweet twist on the classic dish and a delicious way to enjoy the hearty and sweet flavors of this seasonal squash.

Learn how to make butternut squash vathal kuzhambu step-by-step, so you can enjoy this delicious meal in the comfort of your own home. Let’s get started!

Where It Began

Rural Tamil culture is one that was born out of nature. The simple, traditional rural life of Tamil Nadu is one that just makes sense today. Eco-friendly, sustainable, and respectful of all living things.

Evolution of Vathals

Tamil Nadu is a tropical place that experiences hot and humid weather for a large chunk of every year. Historically, the woman discovered ways to preserve food for longer due to the warmer conditions and the lack of refrigeration technology. The need to preserve food sparked a slew of sun-dried recipes. These recipes were made annually when the days shifted to hotter temperatures. The practice of sun drying is called differently in different communities across Tamil Nadu. One such practice is drying vathals in the sun.

How Vathals are made

Vathals are made by sun-drying any vegetable or fruit. Unlike fresh vegetables, it is interesting that the more traditional varietals are made from the West’s highly frowned upon black nightshade plant Manathakkali and the Solanum Torvum plant, also known as Sundakkai.

Some involve soaking them in buttermilk and salt for a few days until they turn color. Some involve mixing fresh-cut vegetables or fruit in a thick batter made from rice flour, green chilies, and other spices. They are then sun-dried in small pieces on a large piece of thin muslin cloth. Obviously, these are just a couple of ways to do it. There are plenty of other variations to make the sun-dried recipe. The Vathals can be fried to be used in stews or just like that as a snack!

Substitute Vathals with Vegetables in your Vathal Kuzhambu Recipe

Once the Vathals are made, they are simmered in stews as a replacement for fresh vegetables that may not readily be available. A popular dish that uses them is the traditional Tamil dish Vathal Kuzhambu which holds a very special place in every Tamil recipe book today. It is the recipe we make when we want something comforting and special that will last longer than a day.

This recipe, however, can also be made with fresh vegetables and fruits, referred to as thaan. In our family, we love a very unconventional butternut squash thaan for making an Iyer-style Vathal Kuzhambu and pair this with a hearty South Indian Urulai Roast Kari. Here’s my recipe.

Notes:

I can’t pinpoint what castor oil does to this dish. But the tablespoon makes the kuzhambu taste rich.

*Appalams are sun-dried lentil flatbread deep-fried in oil. They make excellent accompaniments to rice-based dishes or are great as a snack.

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