Tirunelveli Samayal Chakaravarthy is the title which i got
yesterday..Two days of cooking, fun, excitement, pressure, tiredness all
ended up with a cherishing moment.Puthuyugamtv
came up with a awesome cooking contest Namma Ooru Namma Ruchi..I
participated along with 150 other contestants.
As the first level, we
have cook dishes from home. I made Homemade Parota, Nagercoil Chicken
Curry, Mutton Chukka, Kanji & PerumPayaru Theyal. I was shortlisted
in the first level of audition along with 15 other people. Then the next
day we were asked to cook right over in a catering school. I made a
typical traditional Nagercoil Kalyana Chapadu with 12 dishes starting
from Pineapple Pulisery, Avial, Sambar, Poriyal, Pachadi, Kichadi &
Payasam, Everything should be cooked in 45 mins. I made it successfully
and was fingers crossed. After waiting for few hours the results came
and i was in the second place of the contest. OMG IT WAS AMAZING,
THRILLING..Now this contest is going to happen in 8 more places and 3
people from each place will be selected.Then the total 27 people will
participate in the grand finale which will be held in chennai..I was
handed with lots of gifts like Prestige 2 liter & 5 liter pressure
cooker and a Eureka Forbes Vaccum Cleaner. I am really in the top
excited mode..Cant wait for the finale..
And to the top of it, I have to give thousands of kisses to my dearest Hubby
because without him i couldn’t have come this far. He is the one who
took care of Maha for the whole day when i was in the shoot. OMG He is
the BESTEST, I am so lucky to have such a motivating hubby. Thank you
Dear, I am really blessed.
Now coming back to this rasam. It is a andhra style rasam which has coconut in it. Normally you dont add coconut in rasam, but this is a different style of rasam and it really made it so tasty. Hubby started drinking this as a soup..It was that tasty. So try this out and let me know how it turned out..
Preparation Time : 10 mins
Cooking Time : 15 mins
Serves : 4 to 5
Oil – 1 tsp
Tomato – 1 large chopped
Green Chilli – 1
Tamarind Pulp – 1.5 tblspn
Salt to taste
Sugar – 1 tsp
Turmeric Powder / Manjal Podi – 1/2 tsp
Coriander Leaves a handful chopped
Water as needed ( around 2 to 2.5 cups)
Coconut – 2 tblspn grated
Whole Black Pepper – 1 tsp
Cumin Seeds / Jeerakam – 1 tsp
Whole Coriander Seeds / Thania – 1 tblspn
Dry Red Chilli – 3 to 4
Garlic – 6 large cloves
Oil – 1 tblspn
Mustard Seeds / Kaduku – 1/2 tsp
Urad dal / Ulundu Parupppu – 1/2 tsp
Cumin Seeds / Jeerakam – 1/2 tsp
Dry Red Chilli – 1
Asafoetida / Hing / Kaya Podi – 1/4 tsp
Take the grinding ingredients in a blender, add some water and make into a smooth puree. Set aside till use.
Heat oil in a kadai. Add in tomatoes, green chilli and saute for 2 to 3 mins till the raw smell leaves and tomatoe starts to break down.
Add in salt, sugar, turmeric powder and tamarind pulp. mix well.
Now add in water and mix well. Add in the ground masala and mix. Bring everything to a good boil.
Simmer for a 5 mins or so.
Now lets make the seasoning. Heat oil in a small pan and add in mustard, urad dal and cumin seeds. Let it sizzle. Add in chilli and assafoetida and mix.
Pour this over the rasam and mix well. Add in lots of coriander leaves and mix well.
Serve hot with rice.
|Take your grinding ingredients|
|Take them in a blender|
|Make it into a smooth puree|
|Now your other stuffs|
|Heat oil in a kadai|
|Add in tomatoes and green chilli|
|Saute for a while|
|Add in salt, sugar and turmeric powder|
|Add in tamarind pulp|
|Pour some water|
|Mix it up|
|Add the ground paste|
|Mix it up|
|Bring it to a boil|
|Simmer for a while|
|Now make tempering|
|Add mustard, urad dal and cumin in hot oil|
|Add a dry chilli|
|A touch of asafoetida|
|Pour it over the rasam|
|Add in lots of coriander leaves|