Garlic Rasam

The health benefits of garlic in the diet are well known. Pair garlic with Long Pepper and you have an immune boosting rasam. Long Pepper is well known in Ayurveda to have multiple health benefits. It also is known by numerous names in India – Pippali, Thippili, Kandathippilis, Desavaram.

This rasam is flavoured with the Pippali and Garlic, as well as black pepper, cumin seeds, chilli and curry leaves. With such layerings of flavours, how could it not be delicious?

Are you interested in other Rasams? Try Cumquat Rasam, Kottu Rasam, and another version of Garlic Rasam.

You might also be interested in the following articles:

Our simply explore all of our Rasam recipes. Our Indian recipes are here and our Indian Essentials here. Or take some time to browse our Late Spring recipes.

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South Indian Amaranth Leaves Soup with Tamarind

Amaranth is loved across India (and features strongly in a range of Asian cuisines). All parts are used – the seeds are well known outside India, and at the moment they are fashionable and quite popular. But in India the leaves are also used, and the young, tender stems as well.

Amaranth leaves are available in Asian shops so keep an eye out for them. There are different varieties – some are green, but others often contain a tinge of red. Beautiful indeed.

Meenakshi Ammal in her cookbooks Cook and See mentions Amaranth leaves and stems a lot in her sections on sambars and kuzhambu recipes. This recipe she calls (in English) Greens Soup with Tamarind and it sits in the chapter of Poritha Kuzhambu. It is an unusual name given that soups are not traditionally part of the Tamil cuisine (although they are popular more recently). I wonder if the name in Tamil is quite different. However, she certainly got the colour correct!

This recipe is a cousin to this one of the same name. While that one uses Pitlay spices but not a tadka, this recipe uses sambar powder with a tadka. Both are pretty special and you should try them both. This one is closer to this Poritha Koottu with Tamarind.

Would  you like more Kuzhambu recipes? First, check our Poritha Kuzhambu dishes and Poritha Kootu recipes. Then try Moar Kuzhambu, Lentil Balls in a Spicy Gravy, and Vatral Kuzhambu.

Some popular Indian Soups include South Indian Cauliflower Soup, Two Gentle Mung Dal Soups, and A Light, Summery Tomato Soup.

But why not browse all of our Kuzhambu recipes, and all Indian Soups? Or explore our Amaranth dishes, and our complete Indian Recipe Collection. Or take some time to check out our easy Early Autumn dishes.

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Greek White Bean Soup | Fassoulatha Se Tessereis Ekdoseis

Bean Soup is a national dish of Greece, and is also popular through nearby countries such as Turkey, Kurdistan and Armenia. Simple and honest, it is still offered to guests along with accompaniments such as crusty bread, cucumbers, olives, sliced celery, and sliced radishes. Beans are so popular in Greece that road side stalls and even petrol stations sell them during harvest time.

There are many variations to this soup as you can imagine. Each household will have its favourite way of making it, and that will vary with the seasons and the available ingredients. Ingredients that are swapped in and out include mint, parsley, celery, hot pepper flakes, red capsicums and cracked wheat (burghul) or roasted non-sweet corn kernels which are often added with the beans to make a creamy soup.

Similar soups include Fava Bean Soup, White Bean Soup, and Italian Barley and Vegetable Soup.

Try other Greek recipes, and other White Bean dishes. Browse all of our Soups. Or take some time to explore our Late Winter recipes.

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Vendakkai Sambar | Okra Sambar

Okra is so very healthy for us, unbelievably so, so it is said that Okra Sambar is an instant pick-me-up. This sambar recipe is easily and quickly made – even more so if you have some cooked toor dal in the freezer (HINT). It will be all made in 12 – 15 minutes. Surely that is enough to pick you up!

Similar dishes include Whole Okra with Onions and Garlic, Okra with Onions, Whole Stuffed Okra, and Okra with Chilli Spice Paste.

Browse all of our Okra dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer dishes.

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Spring Onion and Pea Soup

Spring onions are relatively easy to grow and so we always have plenty of them. They go into everything in the peaks seasons – dips, salads, soups, my miso bowls, with noodles, with pasta, you name it, we put spring onions into it.

We have made Spring Onion Soup before, a South Indian one, gentle and unspiced. So it was interesting to find a recipe for a similar soup. I suspect that leeks would also work well in this recipe.  It is a lovely soup, lighter than the chickpea soups we have been cooking lately. Both whites and greens of the onions are used; they are sauteed with peas, zucchini and LOTS of garlic, and then blended with the stock. You might think that the garlic will overwhelm the dish, but the flavour mellows with the cooking.

This is an Ottolenghi recipe, and he uses a product from Iran called kashk. Kashk, or kishk, is produced by the fermentation and drying of yoghurt or curdled milk, to form a powder that can later be reconstituted. Iranian kashk is used to bulk up soups, giving them a wonderfully deep and sharp aroma, a bit like feta but in runny form. But don’t worry if you can’t get hold of kashk – a mixture of crème fraîche and grated parmesan (or other mature cheese) is a good substitute.

It is Ottolenghi day on the blog – one of two days per month where we publish all the latest posts of recipes we have tried in our project of cooking from Ottolenghi books – currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often slightly massage the recipes to suit what is available from our garden and pantry.

Similar recipes include South Indian Spring Onion Soup, and Steamed Eggplants with Spring Oni0ns.

Browse all of our Soups. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Mid Autumn dishes.

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Curry Leaves Tamarind Kuzhambu | Karuveppilai Kuzhambu

It is early Spring and I’ve pruned the curry leaf tree back, so to use some of the trimmed leaves we are making Curry Leaf Kuzhambu with Tamarind. It is another gorgeous kuzhambu, designed to be eaten like a gravy served over rice or other grains.

Similar recipes include Okra Kuzhambu, Coconut Milk Kuzhambu, and Green Chilli Kuzhambu.

Browse all of our Curry Leaf recipes and all of our Kuzhambus. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Spring recipes.

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Murungakkai Elumicham Sambar | Drumstick Sambar with Lime

I love this simple Drumstick Sambar recipe. We have friends who grow drumsticks, so there are always some in the freezer. We also grow our own limes now, so this dish is quite precious – using fresh and home grown produce.

This recipe is so very simple, using a minimum of spices. I hope you enjoy.

Similar recipes include Okra Sambar, Drumstick Rasam, Classic Sambar, and Drumstick Sambar with Curry Leaves.

Browse all of our Drumstick recipes and all of our Sambars. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Winter recipes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

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Beetroot Vathakuzhambu

This is a delightful dish made with beetroot cooked with freshly ground spices to form a gravy that is delicious with rice or poppadom. It is really easy to make, especially if you have pre prepared the spice mix.

Vathal Kuzhambu is a dish that is prepared with Vathal (dried vegetables) like Mangai Vathal (Raw Mango), Sundakai Vathal (Turkey Berry), Manathakkali Vathal (Black Night Shade), or with fresh vegetables such as Eggplant, Beetroot or Okra. It is often made with sambar powder, but it is best to avoid using purchased sambar powder for this recipe – prepare the spices fresh for this recipe by roasting and grinding spices to make vathakuzhambu podi.

Similar recipes include Curry Leaf Tamarind Kuzhambu, Uppadam, Vathal Kuzhambu, and Moar Kuzhambu.

Browse all of our Kuzhambu dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Winter recipes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

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Yoghurt and Barley Soup

In India, yoghurt curries are very common – yoghurt heated gently and flavoured with spices. In the Middle East, yoghurt is used for soups, and they are also incredibly delicious.

This soup has bite and substance thanks to the handful of pearl barley. The creamy yoghurt and a wealth of spices makes this is a such a nourishing bowl.

Try similar recipes – Turkish Cacik, Pineapple Curry with Yoghurt Sauce, and Yoghurt Curry with Lentil Dumplings.

Barley Soups include Farmhouse Barley Soup and Parsnip and Barley Soup with Garlic and Sage.

Browse all of our Yoghurt recipes and all of our Barley dishes. All of our Soups are here. Middle Eastern delicious recipes can be found here. Or browse all of our Mid Winter dishes.

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Kandathippilli Rasam | Rasam with Long Pepper

Years ago, an ayurvedic doctor, Prof. Dr Kulkani, would come from Pune in India to Sydney to deliver courses on Ayurveda. I wasn’t a practitioner, just interested, and would attend as many of these as I could. He would talk about Pippalli (aka Thippalli) a lot, a powerhouse spice with many health giving properties. It impacted me so much that I usually keep some at home. In English it is known as Long Pepper and is grown and used in Indonesia as well. It has a peppery, interesting flavour, and has many culinary as well as medical uses.

Meenakshi Ammal has a rasam that uses not only the Long Pepper (Kandathippilli or Desavaram) but also Arisithippili (rather like pieces of root or stem). These add a special flavour to the rasam. I can’t always get Arisithippilli, so I omit it when not available.

This rasam is flavoured with the Thippilli peppers, black pepper, cumin seeds, chilli and curry leaves. With such layerings of flavours, how can it help but be delicious?

Are you interested in other Rasams? Try Garlic Rasam, Tomato Indian Rasam Style, Kottu Rasam, and Garlic Rasam.

You might also be interested in the following articles:

Our simply explore all of our Rasam recipes. Our Indian recipes are here and our Indian Essentials here. Or take some time to browse our Late Spring recipes.

Continue reading “Kandathippilli Rasam | Rasam with Long Pepper”