Bele Saru | Toor Dal/Pegion Peas Rasam | Udupi Saru

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Food is all about memories. It has a way of transporting us back to the past. I have so many fond memories that revolve around food. The moment I smell a good tomato saru (rasam) or think about it, I will be transported back to my mother's kitchen as a little girl impatiently looking at a pot of boiling saru. Bele saru as we call it at home is a simple toor dal tomato rasam, it holds a special place in my heart. Although there are quite a few dishes that take me down memory lane, this is no doubt my comfort food. Served with hot steaming rice, a dollop of ghee and mango pickle, I could eat it anytime of the day.

The saru (rasam) my mother made was so good that whenever I made it, it was always compared with hers. My brother always used to tell me that the taste was almost there. Then it took me many unsuccessful trials to match the taste. Now I can comfortably say I make equally good bele saru :) 

The trick was in the freshly pound rasam powder, my mother used to pack me a big box of it everytime I visited her. Now I have learnt to make this goodie myself.  Learn how to make udupi style bele saru aka rasam..


Ingredients: 
Togari bele/ Toor Dal/Yellow pegion peas : 1/2 cup
Ripe Tomatoes : 2
Green chillies: 2-3
Tamarind juice : 1/2 cup
Jaggery : 1/2 tbsp
Curry leaves: 1 sprig
Coriander leaves for garnish
Coconut oil : 1 tbsp
Mustard seeds: 1 tsp
Cumin seeds: 1 tsp
Asafoetida/Hing: 1/4 tsp
Turmeric powder: 1/4 tsp
Sarina pudi /Rasam powder: 1 tbsp
Salt to taste

Method:

1. Wash split pigeon peas and soak in enough water for 15 mins, add a pinch of turmeric and few drops of oil and pressure cook it until done. Soak Tamarind in warm water for 10 mins, squeeze the juice. Keep it aside.

2. Heat oil in a pot and add mustard and cumin seeds, when it splutters add hing and mix.

3. Mix in curry leaves and slit green chillies and saute for 30 seconds.

4. Add chopped tomatoes and cook it for 2 minutes.

5. Now add rasam powder, salt, jaggery and tamarind water and cook it until the tomatoes are pulpy.

6. Now add the cooked dal and enough water and bring to boil. Leave it on for 5 minutes.

7. Adjust the seasoning and simmer for 5 minutes. Turn of the flame and garnish with coriander leaves.

8. Serve hot with steaming rice, ghee, pickle and papad.  


Learn how to make rasam powder at home ---> Home made rasam powder /Sarina pudi Recipe

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Creamy Mushrooms | Mushrooms cooked in Spicy and creamy gravy

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Button Mushrooms are one of our family favorites. Mushrooms are not just delicious but also very rich in nutrients. It's cholesterol free and low in fat, also rich in Vitamin D and B-complex. All the more it's antioxidant property is going to keep you in good health with good immune. Need I say more?


I make Mushroom Omelette, Mushroom Biriyani and sometimes I mix it with other veggies. I tried making something different with it this time. Inspired by Hamlyn's 200 curries cook book I made these spicy creamy mushrooms with some variations. It was an instant hit with my family. Here is the recipe for you to try. I hope you like it as much as we did.

 

Ingredients:

White button mushrooms : 500 gms

Onion: 2
Garlic: 4-5 cloves
Ginger: 1/2 " piece
Peppercorns: 1/2 tsp
Tomato paste:2 tbsp
Cooking Cream: 100 ml
Butter: 2 tbsp (to saute mushrooms)
Oil: 1 tbsp
Cinnamon stick: 1 piece
Cloves : 2-3
Cardamom: 2
Green chillies: 2
Turmeric: 1/4 tsp
Red chilli powder: 1 tbsp
Coriander Powder: 1 tbsp
Cumin powder: 1 tsp
Salt to taste
Coriander leaves for garnish

Method: 

1. Put Onion, Garlic, ginger and pepper corns in a blender and grind to a smooth paste, keep it aside.

2. Wash the mushrooms and pat dry. Slice or quarter the mushrooms.

3. Heat butter in a wok and saute the mushrooms until they turn golden in color. takes about 4-5 mins on high flame. Remove and keep aside.

4. In the same pan heat oil and add whole spices (Cardamom, clove and cinnamon). Saute for 30 seconds or until the oil is fragrant.

5. Add onion paste and saute until the raw smell disappears - for about 1-2 mins.

6. Add tomato paste and all the spice powders - turmeric, red chilli powder, coriander and cumin powder. Add salt and mix well and cook until the oil separates.

7. Add cooking cream and mix it will, bring to boil and reduce the flame. Add sauteed mushrooms and mix everything well.

8. Cook for 2 more minutes and turn off the flame. Garnish with coriander leaves and serve hot with any indian flat breads.






 

 

Notes:

1. You can add more cream if you like more gravy.

2.  You can substitute cream with curd - Add a little milk to the curd and whisk it to bring to the cream consistency.

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