Thakali Rasam | Tomato Soup!

Thakali Rasam is a soothing rasam when you are down with cold and cough. This doesn't have dal, so you can drink as soup or mix with rice.

Ingredients
Tomato - 3 nos(Ripe N Red)
Garlic - 4 nos
Whole Black Pepper - 1 tblspn(As per your taste)
Dry Red Chilli - 2 nos
Jeera - 2 tspns
Curry leaves few


Seasoning/Talipu
Oil /ghee - 1 tspn
Mustard - 1/4 tspn
Asafotida - a pinch

Salt as required

Preparation Method
In a blender, put chopped tomatoes, garlic, jeera, pepper, dry red chilli and curry leaves. Grind it to fine paste. Add little water if required.
Heat a vessel, add the blended mixture with water, salt to watery consistency and allow it to boil.(you will know by it colour)
Once the raw smell is gone. off the stove and season it with above ingredients.

Thakali Rasam / Tomato Soup is ready to serve. Enjoy hot or warm.

Notes - If you dont wish to season, you can skip the step and garnish with fresh coriander leaves.
You can also deseed and remove skin of tomato if you wish.

Karuvepilai Podi | Curry Leaves Powder!

Karuvepilai Podi | Curry leaves powder is very good for health and keeps hair black as well as growing. Curry leaves powder is very tasty. It will also help when anyone gets cold, mix this powder with rice and ghee it as warms up the body. This is also a post pregnancy food.

Ingredients
Curry leaves – 4 cups
Urad dal – ½ cup
Bengal gram – ½ cup
Black pepper – 1 tspns(As per your taste)
Dry red chilli – 2 nos( As per your taste)
Dry coconut(copra) – 1 no (small)
Oil – 4 tspns
Asafoetida(Hing) – ¼ tspn or a small piece
Salt

Preparation Method

Split curry leaves from the stem

In a Kadai, put 2 tspns of oil add Urad dal, Bengal gram, pepper fry till dal is brown and now add red chill, asafoetida fry for a minute.

Now transfer this to a plate to cool.

You can always add or reduce pepper and red chilli as per your requirement.
Add in kadai 2 tspns of oil and add curry leaves. Fry this till curry leaves are hot and remove from fire.
Leave it for sometime till it becomes dry and crisp.
Cut or grate the dry coconut and mix to the dal.
When the dal is cool grind it coarsely.
Add curry leaves, salt and grind.

Once cool, store it in air tight container. This can be used upto 10days.

Curry leaves powder is ready. This can be mixed with rice or had with chapathi.

Notes - Dry coconut can be avoided for people with cholestrol.
If you love to add more curry leaves, feel free to add.

Ragi Semiya Upma!

Ragi/Millet  is very healthy food. Ragi is staple food in villages as they grow. To know more Benefits click here. This is also good for diabetic people. I love Ragi Mudde.

Ingredients
Ragi Semia (Anil Semia) - 1 pkt
Bengal gram - 1 tspn
Mustard - 1 tspn
Aasafotida - 1 pinch
Curry leaves - 10nos
Oil - 4 tspns
Onion - 2 nos chopped
Ginger - 1 tspn chopped
Green chilli - 2 nos
Fresh Grated coconut - 1/2 cup
Coriander leaves - 1 tspn chopped
Salt

Preparation Method
Crush the semia to small pieces.

Boil water in a vessel add 1 tspn oil and 1 tspn salt.
When water boiling add semia and boil for 3mins. Check whether is cooked. (If u leave for more time it will become soft.)
Then drain the water and run over cold water.
Now in a kadai, add oil, mustard, asafotida and wait till it spulters.
Add bengal gram and wait till its brown. Add green chilli, ginger, onion, curry leaves and saute till its transparant.
Now add cooked semia and little salt.

Cook for few mins and off the stove.

Garnish with chopped coriander leaves.

Ragi Semiya Upma is ready.

Notes - You can also add vegetables.