South Indian food has carved a niche for itself in North India. People flock to South Indian food stalls mostly for their healthy cuisine , which are cooked with very little oil and a few flavourful south Indian spices.
Crispy Dosas with sambhar, idli -rasam, uttapam, medu-vada. These are a few of the many recipes which have gained popularity with the Indian community around the globe.
While touring down south, you will find the recipe changing from state to state using local flavours and ingredients.
A South Indian neighbour became a good friend of mine ,who gave me my first taste of South Indian food, as traditionally cooked in their native place.
Over the last decade now easy to cook pre-mix
food packets with a longer shelf life, have found their way into the shelves of supermarkets and malls.
More people are working long hours at jobs, college students are busy with projects and long hours of commuting find themselves eating instantly cooked food.
Some still like to cook simple, quick and healthy meals, and my recipes are no fuss easy to cook yet maintaining it's nutritional value.
Through my recipe I am walking you through an oats and rawa idli and a bowl of tomato rasam with few freshly roasted and home ground spices, which anyone can put together in under 30minutes.
Oats and rawa idli
ingredients
- 1 cup lightly roasted rawa
- 1 cups oats ground into fine flour
- 1 cup curd
- salt to taste
- green chili finely chopped
- curry leaves finely chopped
- 1 sachet Eno fruit salt.
Method
- Dry roast raw till color slightly changes
- Put it in a large bowl
- Add salt
- Now add finely chopped curry leaves, de-seeded chilly
- Add curd and mix, adjust consistency.
- Cover and let it sit on the counter for 20-30 minutes.
- Boil water in the steamer
- grease idli molds
- now pour spoonfuls of batter into the and steam on a low moderate flame for 15-20 minutes
- cool and de-mold.
Rasam
This is a watery soup flavored with spices.
ingredients
- 4-5 ripe large tomatoes
- few spoons of dal water
- 4 tsp coriander seeds
- 3 tsp peppercorns
- dry red chilies as per taste
- 3/4 tsp turmeric powder
- 1 tsp mustard seeds
- 1 tsp fenugreek seeds
- 1 tsp asafoetida
- curry leaves
- tamarind pulp
Method
- dry roast all the ingredients
- cool and grind
- in a pan add 2 tsp oil
- now add red chilly and temperTo this add tomatoes and salt
- cover and cook for 5 minutes
- Keep stirring till tomatoes are soft
- Add about 600 ml of water
- cook over moderate flame for 20 minutes
For tempering
- in a pan add 2 tsp oil/ghee
- add asafoetida, curry leaves,dry red chili and mustard seeds. let it splutter ,add to the cooked rasam, and serve with idlis.
This is a very easy, quick and delicious recipe and even a person cooking for the first time can easily follow.
Very tasty and healthy
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