Taste of South India - 3 recipes in one post

Horsegram also known as kollu is known to help with weight loss and is also supposed to be very good for women to keep their bones strong. It is generally considered to contribute to body heat.  The last time I had tried a rasam with this gram, it was quite a flop. This time I tried it differently and it came out awesome. What's more nothing is wasted. The boiled gram makes a palya and the water in which it is boiled is made into a rasam. On the side, I also made some beetroot palya.

Beetroot Palya :
Equipment Used : grater, coconut scraper

Difficulty : Medium

Time taken :
Preparation time : 10 minutes
Cooking time : 15 minutes

Ingredients : 

1. 2 medium beetroots grated
2. 1 tsp oil
3. 1 tsp mustard seeds
4. 1 green chilly chopped
5. Salt to taste
6. 2-3 tbsp fresh grated coconut

How I made it :

1. Grate the beetroot.
2. Heat oil in a pan.
3. Add the mustard seeds
4. Once they stop spluttering, green chillies and fry for a minute
5. Next add beetroot.
6. Adjust salt.
7. Cover and cook on low heat for 15 minutes, mixing once in a while.
8. Garnish with grated coconut and serve.

Horsegram/Kollu Palya :

Equipment Used : coconut scraper

Difficulty : Easy

Time taken :
Preparation time : Soaking time
Cooking time : 15 minutes to boil + 5 minutes

Ingredients : 

1. 1/2 cup horsegram soaked overnight
2. A pinch of turmeric powder
3. A pinch of asafoetida powder
4. 1 tsp oil
5. 1 tsp mustard seeds
6. Salt to taste
7. 2-3 tbsp fresh grated coconut

How I made it :

1. Boil the horsegram with salted water enhanced with turmeric and asafoetida powders. This takes about 15 minutes. One whistle on high and about 2 whistles on low.
2. When pressure releases, drain and reserve the water. It will be used to make rasam.
3. Heat oil in a pan.
4. Add the mustard seeds.
5. Once they stop spluttering, add the horsegram.
6. Fry for  minute.
7. Add grated coconut. Turn off heat and serve.

Horsegram/Kollu Rasam :

Difficulty : Easy

Time taken :
Preparation time : Soaking time of horsegram
Cooking time : 15 minutes to boil + 5 minutes

Ingredients : 

1. 1 country tomato roughly chopped
2. 1 lemon sized ball of tamarind
3. The reserved water from the boiling of the kollu.
4. 1 tbsp pepper powder
5. 1 tbsp cumin powder
6. 1 tsp oil
7. 1 tsp mustard seeds
8. 1 whole red chilly
9. 1 pod of garlic crushed (optional)
10. Salt to taste - be careful as the kollu water has some salt
11. Asafoetida - a pinch, be careful as some was added to the kollu water
12. Chopped coriander leaves

How I made it :

1. In a vessel, boil the tamarind and tomato in about 2 cups of water. Let that simmer away for about 10 -15 minutes till tomato is extremely soft.
2. Now, you can strain this liquid or you could just remove the tamarind pulp.
3. Add the reserved kollu water to this.
4. Heat oil. 
5. Add the mustard seeds and let them splutter.
6. Add asafoetida powder.
7. Add the whole red chilly and garlic and fry for 30 seconds
8. Pour in the water mixture.
9. Add salt, pepper powder and cumin powder.
10. Let this come to a boil. 
11. Turn off heat, add chopped coriander and serve hot with rice.

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Pavakkai/Bitter gourd Kara Kuzhambu

My belief is, some pavakkai once in a while is good for the body to help it detox. Now, I don't believe in de-bittering the bitter gourd by salting it as I feel it takes away some of its goodness. I don't know how true all this is but it makes me feel good to be eating something bitter. It feels like redemption after having eaten all those chocolates and other goodies eaten almost everyday.

I had made some dosa batter too and so we had it with dosas. This has a tang to it and Pras loved it because of that. To cut the bitterness of the bitter gourd, this has coconut and the sweetness of fennel seeds. I've learnt from a good friend that it is all about balance.

Ingredients (Serves 4) :

1. Bitter gourd - 1 large or 2 small cut into roundels
2. 3 small country tomato or 1 large tomato
3. 1 small onion finely chopped
4. 1tsp mustard seeds
5. 1+1tsp oil
6. 1 lemon sized ball of tamarind soaked in warm water
7. 1/4 cup coconut
8. 2tsp fennel seeds
9. 6 red chillies
10. 1 tsp coriander powder
11. 1tbsp jaggery - optional
12. chopped coriander leaves
13. Salt to taste

How I made it :

1. In a kadai, heat 1 tsp oil and fry the bitter gourd till 80% cooked. I try to cut through with the ladle and if it gives in without much effort, I know it is almost done.
2. In a mixie, grind the coconut, fennel seeds, coriander powder and red chillies with enough water to get a fine paste.
3. In a pressure cooker, heat 1 tsp oil.
4. Put in mustard seeds and let them splutter. Cover with lid to avoid them from getting everywhere
5. Add the onions and fry till pink and translucent.
6. Add the ground mix from 2. Fry for 4-5 minutes on low.
7. Add chopped tomatoes. Fry till soft.
8. Add tamarind water extract.
9. Cover the cooker and give abour 3-4 whistles on high.
10. When the steam releases, add the fried bitter gourd. Adjust salt. Add water to get curry of desired consistency and let it boil for about 3 minutes.
11. Add the chopped coriander.
12. Serve hot with rice or dosas.

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