Kerala Style Rasam - A Flavourful Medley of Freshly Ground Spices

Kerala Style Rasam Recipe

Ingredients:

For Authentic Kerala Rasam:

• 2 ripe Tomatoes, chopped
• A small lemon-sized Tamarind, soaked in warm water
• 2-3 Green Chillies, slit
  
• Salt to taste
• Water, as needed

For the Spice Blend:

• 1 tablespoon Coriander Seeds
• 1 teaspoon Cumin Seeds
• 1/2 teaspoon Black Pepper
• 1/4 teaspoon Fenugreek Seeds
• 1 Dry Red Chillies
  
• 5-6 Garlic cloves, crushed

Tempering:

• 1 tablespoon Coconut Oil
• 1 teaspoon Mustard Seeds
• 1 Dry Red Chillies
  
• 1/8 teaspoon Asafoetida 
  
• A few curry leaves

Garnish:

• Fresh coriander leaves, chopped

Kerala Style Rasam Recipe

Step-by-Step Cooking Method: 

• Extract the tamarind juice by soaking the tamarind ball in warm water and squeezing out the pulp. Discard the seeds and fibres.
• Dry roast the coriander seeds, cumin seeds, black pepper, dried red chillies, and fenugreek seeds until fragrant. Grind into a fine powder. Add asafoetida and mix well.
• In a pot, add the chopped tomatoes, slit green chillies, turmeric powder, and salt. Cook until the tomatoes are soft and mushy.
• Add the tamarind water and let it simmer for a few minutes until it froths.

Tempering the Rasam:

•  In a small pan, heat coconut oil. Add mustard seeds and let them splutter.
• Add dry red chillies snapped into small pieces, asafoetida, and curry leaves. Give a quick stir.
• Add the spice blend and sauté until aromatic and the garlic turns golden.
• Pour the Rasam over the tempering and give it a good stir.
• Garnish Kerala Rasam with freshly chopped coriander leaves.
• Once done, immediately cover the Rasam pot with a lid and set it aside.

Kerala Style Rasam Recipe

Notes:

Sadhya Star: This Kerala Style Rasam isn't just a meal; it's a superstar of the Onam/Vishu Sadhya feast too. With its irresistible flavours and digestive wonders, it effortlessly claims its place among the list of ozhichu curries, bringing a burst of taste to the grand celebration.

Spice It Up or Tone It Down: Adjust the number of green chillies & pepper according to your spice tolerance. Want an extra kick? Go ahead and toss in another slit chilli or a dash of pepper powder. Craving a milder version? Reduce the spices, and your taste buds will still dance with delight.

Coconut Oil: Coconut oil lends that authentic Kerala touch. If you're feeling adventurous, you can infuse the oil with curry leaves before tempering for an extra layer of flavour.

Leftover: Like a fine wine, this Rasam gets better with time. Leftovers taste even more fabulous the next day as the flavours mingle and intensify.

TLC in a Bowl: Feeling a bit low? Rasam isn't just food; it's a bowl of comfort and care. Sip it slowly, savouring each spoonful, and let the warmth embrace you with 'Touch, Love & Care'.

Accompaniment Affair: Serve the aromatic and rejuvenating Kerala Style Rasam with hot steamed rice, or enjoy it as a refreshing soup. This simple yet hearty Rasam will instantly lift your spirits and add a comforting touch to your Onam /Vishu Sadhya experience.

Heritage and Health: This recipe isn't just about taste; it's a slice of Kerala's rich culinary heritage and a blend of spices that have health benefits too. From aiding digestion to boosting immunity, it's a win-win for your taste buds and well-being.

Kerala Style Rasam Recipe

    And there you have it, a bowlful of warmth in the form of heart-warming Rasam! This recipe brings together the rich flavours of freshly ground spices, the tanginess of tamarind, and the comforting touch of coconut oil. So, go ahead, whip up this delightful dish, and let its aroma transport you straight to the lush landscapes of God's Own Country. 

    Kerala Style Rasam, with its unique blend of freshly ground spices and tangy tomato-tamarind base, exemplifies the soulful essence of Kerala's traditional cuisine. Its simplicity and flavourful notes, tempered in fragrant coconut oil, make it an irresistible addition to the Sadhya Vattom. As you indulge in the medley of peppercorns, cumin, and garlic, let Kerala's culinary heritage take you on a journey of taste and tradition, celebrating the joyous festivities of Onam with every spoonful of this delightful Rasam.

    So, whether you're donning your chef's hat for a special occasion or simply treating yourself to a culinary adventure, these notes are here to guide you on your flavourful journey. Until next time, happy cooking and happy eating!

For Vermicelli & Sago Payasam:

"Vermicelli & Sago Payasam: A Silky, Sweet Delight"

Method:

For Cooking Tapioca Pearls/Sago/Javvarisi:

• In a pressure cooker or heavy-bottomed pan, heat some ghee & roast the tapioca pearls/sago/javvarisi in ghee on very low flame until they start to pop, stirring consistently.
• Add 1 cup of water and a pinch of salt to the roasted tapioca pearls/sago/javvarisi.  Pressure-cook for 2 whistles on high flame, then reduce the flame and cook for another 3–4 whistles. Allow pressure to release naturally.
• Once tapioca pearls/sago/javvarisi are cooked, drain any excess water and set aside.

For Semiya & Javvarisi Payasam:

• Heat 1 tablespoon of ghee in a pan and roast the cashew nuts on a low flame until they turn light golden brown. Remove and set aside.
• Fry the raisins in the remaining ghee until they plump up. Remove and set aside.
• Meanwhile, in another pan heat some ghee and roast the vermicelli on a low flame until it becomes golden brown, stirring continuously. 
• Pour in the milk and allow it to boil, stirring frequently. Once the vermicelli turns soft and cooked, add in the cooked Sago and mix well until well combined.
• Boil this on a low flame for a few minutes. Add condensed milk and mix well.
• Grind cardamom pods with sugar into a fine powder and add it to the payasam mixture.
• Let it boil on a very low flame for about 5–10 minutes, stirring frequently.
• Switch off the flame once it reaches the desired consistency.
• Garnish with roasted cashew nuts and raisins or any dry fruits and nuts of your choice.
• Serve Vermicelli and Sago Payasam hot or cold.

"Vermicelli & Sago Payasam: A Silky, Sweet Delight"

Homemade Payasam Tips & Notes:

• Be careful not to burn the vermicelli and tapioca pearls/sago/javvarisi while roasting.
• Stir continuously while roasting to ensure even cooking.
• Adjust the amount of condensed milk and sugar to suit your taste preferences.
• Stir the payasam frequently while cooking to prevent sticking.
• You can garnish the payasam with your favourite nuts and dry fruits.
• Grinding cardamoms along with sugar ensures a finely ground powder.
• The payasam tends to thicken upon cooling; adjust consistency by adding more milk if needed.
• It can be refrigerated and served chilled as well.

"Vermicelli & Sago Payasam: A Silky, Sweet Delight"

    Vermicelli and Sago Payasam is a delightful combination of textures and flavours that is sure to please everyone. With its simple yet indulgent ingredients and easy preparation, it's a perfect dessert for any occasion. Whether enjoyed hot on a cold day or chilled during the summer, this classic Indian pudding is sure to become a favourite in your home.

For Coconut Paste:

Method:

• Prepare the Ingredients: Start by finely slicing the big onions lengthwise. Dice the potato into small pieces, and chop the tomato, setting it aside for later.
• Coconut Paste: Grate 4 tablespoons of coconut. In a grinder, blend the coconut with 1 tablespoon of Pottukadalai, dry red chillies, and fennel seeds until you achieve a smooth and fine paste.
• Sauté the Aromatics: Heat oil in a pressure cooker. Add Cinnamon, cloves, and fennel seeds to the oil, frying them briefly over a low flame. Add a spring of Curry leaves and then add the sliced onions and sauté until they turn translucent.
• Add the Essentials: Sprinkle a touch of turmeric powder and stir quickly. Incorporate the finely chopped tomatoes, cooking them gently until they become soft and fully cooked.
• Infuse the Potatoes: Add in the diced potatoes, along with a dash of salt for taste. Pour in the coconut paste, ensuring a thorough mix of flavours.
• Pressure Cook to Perfection: Cover the pressure cooker and let it cook over a medium-low flame for one whistle. Turn off the heat and allow the pressure to release naturally.
• Garnish and Serve: Sprinkle a generous handful of fresh coriander leaves over the Vengaya Kosu for that final touch of freshness. Pair it with those heavenly idlis, dosas, or uttapams, and voilà – a feast fit to satiate your senses!

Unveiling the Essence of Chettinaad Vengaya Kosu!

 Notes & Tips:

• Enhance the Visual Appeal: For a visually pleasing presentation and the desired texture of Onions in Vengaya Kosu, opt for lengthwise cuts when chopping the onions.
• Unique Twist with Mango Ginger: Consider adding a small piece of Mango Ginger for a distinctive & authentic touch. Some recipes embrace this ingredient to elevate the flavour profile.
• Substitutions: Feel free to substitute Pottukadalai with cashew nuts, adding a creamy richness to your Vengaya Kosu.
• Tailor the Spice Levels: Adjust the spice levels to match your taste preferences. Whether you prefer a mild hint or a fiery kick, customize the seasoning to suit your palate. Though, this Curry is a subtle and mildly spiced one.
• Curry's Magic with Hot Idlis: Experience the true enchantment of the curry by serving it with piping hot idlis, dosas. The combination enhances the overall dining experience, bringing out the magic in each bite.

    In a world brimming with culinary wonders, Chettinaad Cuisine stands tall, a testament to the rich tapestry of Indian cuisine. As you embark on your gastronomic adventure, savour each bite, and let the flavours of Vengaya Kosu transport you to the heart of Chettinaad.

Kayalpattinam Vellai Biriyani or Ahani Mutton Biriyani Recipe

"Kayalpattinam Vellai Biryani, a symphony of coastal flavours & authentic Muslim culinary artistry."

Ingredients:

For Marinating the Mutton:

• 1 kg mutton pieces
• 1 cup curd
• 1 tablespoon ginger-garlic paste
• Green chillies, as per taste
• Salt to taste
• 4-6 cardamom pods
• 3 sticks of 1" size cinnamon
• 6–8 cloves
• 2 teaspoons fennel seeds
• 1 bay leaf
• Handful of coriander leaves, mint leaves, and pandan leaves

For Nuts Paste:

• 2 teaspoons of Almonds
• 2 teaspoons of Cashews
• 2 teaspoons of Poppy seeds  (soaked for 30 minutes)

Coconut Milk:

• 1.5 cups thick Coconut Milk
• 1.5 cups second extract Coconut Milk

"Kayalpattinam Vellai Biryani, a symphony of coastal flavours & authentic Muslim culinary artistry."

For Cooking the Rice:

• 5 cups Seeraga Samba Rice (soaked for 20–30 minutes)
• Coconut Oil and Ghee for tempering
• 6 -8 Cardamom Pods
• 3 sticks of 1" size Cinnamon
• 6–8 Cloves
• 2 teaspoons Fennel Seeds
• 1 Bay Leaf
• Finely chopped Pandan Leaves
• Green Chillies, slit
• Finely chopped Onions
• 2–3 tablespoons Ginger-Garlic paste
• Handful of Coriander Leaves and Mint Leaves
• Lemon juice
• Handful of Raisins
• Salt to taste

For the Dhum Effect:

• Coconut shells turned into hot coal
• A heated Griddle
  

Method:

• Combine mutton with curd, ginger-garlic paste, green chillies, salt, cardamom, cinnamon, cloves, fennel seeds, bay leaf, coriander leaves, mint leaves, and pandan leaves.
• Allow to marinate for 30 minutes.

• Cook marinated mutton until tender, adding water as needed. 
• Cook until the mutton turns soft and tender.

• Soak almonds, cashews, and poppy seeds for 30 minutes.
• Grind into a fine paste, adding very little water.

• Add ground paste to cooked mutton.
• Cook on low flame for a few minutes to avoid thickening and scorching.
• When it starts to boil, add thick coconut milk and second extract coconut milk.
• Boil on very low flame, stirring occasionally. Ensure it doesn't thicken or curdle.
• Drain meat, saving coconut milk broth for later.

Cooking the Rice:

• Wash & Soak the rice in ample of water for about 20–30 Minutes.
• Heat coconut oil and ghee. Temper with cardamom, cinnamon, cloves, fennel seeds, and bay leaf.
• Add finely chopped pandan leaves. Fry until shrivelled.
• Fry slit green chillies on low flame for texture and spiciness.
• Sauté onions until water content is removed, retaining colour without browning.
• Add ginger-garlic paste, coriander leaves, and mint leaves. Sauté until aromatic.

"Kayalpattinam Vellai Biryani, a symphony of coastal flavours & authentic Muslim culinary artistry."

Cooking Rice with Mutton:

• Add cooked mutton, salt, and curd. Cook on very low flame for about 5 minutes.
• Pour in saved coconut milk broth and enough water (approximately 7.5 cups for 5 cups (1 kg) of rice and meat). Mix well. Boil on very low flame, stirring occasionally to prevent curdling.
• Add soaked and well-drained rice, pour in lemon juice, and let it boil on a high flame.
• Once water reduces to half, reduce the flame to medium. Cook for a few more minutes.

Unveiling the Dhum Effect: 

Method: 

• Transfer the biriyani pot to a heated griddle.  As the biriyani pot rests over the griddle, the magic unfolds. The seeraga samba rice absorbs the flavourful essence from the mutton and spices, creating a symphony of aromas that will make your kitchen the stage for a culinary masterpiece. 
• Burn the coconut shells and allow it to burn out for a few minutes until the coconut shells turn into hot coal. 

"Kayalpattinam Vellai Biryani, a symphony of coastal flavours & authentic Muslim culinary artistry."

• Transfer it onto the biriyani pot lid.  This will infuse a smoky richness into our creation. This traditional technique elevates the biriyani, adding a layer of complexity that tantalizes the senses.
• Cook on the lowest flame for 15–20 minutes, allowing the griddle to heat the pot from the bottom and the hot coal from the top, mimicking the traditional dhum effect.

"Kayalpattinam Vellai Biryani, a symphony of coastal flavours & authentic Muslim culinary artistry."

• After the tantalizing wait, switch off the flame, and let the biriyani pot sit undisturbed for another 10 -15 minutes. This allows the flavours to intermingle, reaching their crescendo.
• Now, with bated breath, lift the lid. The aromatic cloud that escapes is not just a fragrance; it's the embodiment of Kayalpattinam's culinary artistry.

Notes & Tips:

Cooking Mutton:

• After marinating, ensure to cook the mutton until it is tender, adding water as needed.
• When adding nuts and poppy seeds paste, cook on low flame to prevent thickening and scorching.
• Add thick coconut milk and second extract coconut milk on very low flame, stirring occasionally. Avoid thickening and curdling.

Tips for Cooking Rice for Kayalpattinam Biriyani:

• Use Seeraga Samba Rice for an authentic taste.
• Opt for coconut oil for tempering, providing an authentic flavour.
• Fry pandan leaves for a unique texture and flavour.
• When sautéing onions, retain colour without browning to preserve the biriyani's white colour.
• Cook meat and curd on a very low flame for approximately 5 minutes.
• While boiling coconut milk broth, ensure a very low flame, stirring occasionally to prevent curdling.
• The biriyani requires approximately 7.5 cups of water (including coconut milk broth) for 1 kg of rice and meat.

    As we savour the Kayalpattinam Vellai Biriyani or Ahani Mutton Biriyani, let's appreciate not just the flavours on our plate, but the heritage it carries. Each bite is a journey through time, a nod to the generations that crafted this culinary masterpiece. So, roll up your sleeves, grab your apron, and let's cook up some history!

Explore more Recipes from Chettinad Cuisine, by clicking here...

For other Chettinad Kola Urundai variations, click here...

"Explore the Art of Chicken Kola Urundai - A Tale of Tradition and Culinary Bliss Unveiled!"

Unleash the Culinary Magic: Chicken Kola Urundai Extravaganza!"

INGREDIENTS:

For Chicken Kola Urundai:

Spices:

To Deep Fry :

Unleash the Culinary Magic: Chicken Kola Urundai Extravaganza!"

Method:

• Begin by skilfully mincing boneless chicken breasts, the hero of our dish.
  
• Dry roast the spice blend & grind into a fine powder, ensuring a symphony of flavours. This is where tradition meets innovation in your kitchen, it's a Chettinad Alchemy
  
• Grind pottukadalai into a fine powder.
• Sauté shallots, curry leaves, minced garlic, and ginger until translucent.
• Add ground spices, fry briefly, then introduce grated coconut and fry.
• Add minced chicken and salt, fry until dry.
• The chicken will be almost done by now.
• Remove from fire and allow it to cool.
• Grind the mix, slowly, by pulsing it first and then increasing the speed of the mixer. 
• Grind the kola urundai mix in batches.
  
• Then add powdered pottukadalai & then combine with an egg.
• Mix well until all the ingredients are well combined.
• Shape into small balls and set aside.
• Heat oil in a frying pan, when it is hot enough to fry the balls, drop the chicken balls one by one into it.
• Just add enough chicken balls into the oil, do not overcrowd the pan.
• Do not disturb or try to turn the chicken balls for a few minutes.
• Keep the flame at medium and fry the chicken balls.
• When they are half done, turn them around slowly and fry them until they are golden brown.
• Remove Chicken Balls/Chicken Kola Urundai from oil and drain them on a paper towel.
• Serve Chicken Balls/Chicken Kola Urundai hot.

Unleash the Culinary Magic: Chicken Kola Urundai Extravaganza!"

NOTES:

• Remove all white fatty threads from the minced meat.
• Dry roasting and powdering the spices will give a nice flavour.
• The secret weapon –  Pottukadalai Powder (Roasted gram dhal powder) Do not substitute it with besan or any other powder, It adds a textural delight that binds the spices and chicken into savoury perfection.
• Do not add water to cook the minced meat.
• The mix should be dry with no water content.
• Pottukadalai powder is mainly added to remove the wetness of the mix.
• Do not add water while grinding, too.
• Water content and the fat will break the meat balls in oil while frying them and tend to observe a lot of oil.
• Care should be taken, not to break the meat balls while turning them in oil while frying.
• Adding eggs will make them crispy.
• But then oil tends to bubble up while frying the next batches of meat balls.
• To avoid this, add a piece of tamarind into the hot oil.
• I add a handful of breadcrumbs while grinding the pottukadalai powder, this makes it crispier and adds a bit of sweetness to the meat balls. It is totally optional.
• Can cook this recipe with minced chicken or beef instead of minced mutton.
• For a Vegetarian Version of the same, try your hand with Beetroot Kola Urundai or Vazhaipoo Kola Urundai.
  
• Can also make Mutton Kola Urundai Curry with this mix.
• But there is no need to fry the meat balls/kola urundai for the curry.

    Chicken Kola Urundai has transcended boundaries, delighting taste buds and winning hearts. Even my family claims it surpasses the mutton & beef version!  This culinary voyage ends with a plateful of nostalgia and a satisfied palate. May your kitchens echo with the joy of tradition and the aroma of Chicken Kola Urundai. Stay tuned for more tales from the "Essence of Life - Food" blog!