Monday, June 11, 2012

Moolangi Saaru - Rasam with Radish

One of the many things that both M & S did during their "boring" week home was to click umpteen pictures of anything and everything I cooked. So thanks to M is this recipe for mullangi saaru (radish rasam), which otherwise might not have seen the light of the day here :)

I usually make plain saarus with vegetable heavy palyas on the side. Sometimes I include vegetables in the saaru and when I do, it is usually mooli. Both the kids like this and that is a bonus.

True to my short-cut heavy ways, the saaru also get done faster than, say, how my mom used to make. Usually the dal is cooked separately and then the saaru pudi (rasam powder) is added, which has to be boiled on low for a long time in order to smoothen the sharpness of the masala. Then the seasonings and tadka are added later. I pretty much cook everything in the pressure cooker. With a rather large one, I even cook rice, dal and sometimes veggies (like I did for the beans bhaji here) together in one shot, though in separate containers.

Moolangi Saaru

Ingredients:

Toor dal - 1/2 cup
Radish - daikon 3-4 (or a bunch of small, red) cut into thin roundels
Tomato - 1 medium, halved
1 heaped tsp saaru pudi or rasam powder (or to taste)
1/2 tsp thick tamarind concentrate (about a lemon sized amount, if using raw)
1.5-2 tsp shredded jaggery
1/4 tsp turmeric powder
salt to taste
1 tsp chopped cilantro
1 tsp coconut shreds

Tadka:
Ghee, mustard seeds, jeera, curry leaves, heeng

Method:


Pour dal into a vessel that fits into a pressure cooker and wash with water multiple times, until clean. Add 4-5 cups of water, rasam powder, turmeric powder, radish and tomato.
Set it inside the pressure cooker, stacking along with other containers (like for rice), if using.
Cook until the dal is soft (2 whistles in my cooker but it can vary).
In a pan, heat ghee and do the tadka. Add the cooked dal, salt, tamarind and jaggery. With the ladle, squish the tomato (or you could just use chopped tomatoes in the first place but somehow, I end up following my mom's way each time) and mix well into the dal.
Add more water for a thinner dal. Taste and adjust seasonings.
Once it comes to a boil, add chopped cilantro and coconut.
Serve with rice and ghee (yes, more ghee!)

11 comments:

Shobha said...

Nice tangy rasam.. perfect for the cold weather we have here.

Kannada Cuisine said...

Love Moolangi Saaru..yummy

Bong Mom said...

M took this photo ? It is really a very good shot. I too love my cooker containers, always cook my dal and rice at one go.

LG said...

Vani, Rasam looks yummo! and so does the pic.

Priya said...

Kudos to M,she rocks already.. Saaru looks super comforting.

radha said...

Your tomato saaru is such a big hit at home that so many in the family make it. Will try the radish saaru too.

Subhie Arun said...

nice tangy rasam...u have wonderful collections..glad to follow u,
visit me

http://subhieskitchen.blogspot.co.uk/

Vani said...

Thanks, all!

San - yes, it was M. Of course, clipping, cropping, editing etc was involved, just like in my pics :) There is one more that is usable, and I just may post it too.

Radha - oh good! Glad you like this one too :)

Subhie - thanks for following :) Will be adding you to my reader.

Anonymous said...

when to add rasam powder?

Rashmi said...

Wow 1 of my fav!! Looks so nice!

Vani said...

Anon - I'd written about it in the write-up but not in the recipe itself. Thanks, corrected now :)

Rashmi - :)