Lime Rasam with Green Chillies

There are four different ways of making Lime Rasam, according to the Queen of Tamil Food, Meenakshi Ammal. This is the first of the methods. Lime Rasam, made with green chillies and a base of toor dal for that slightly silky texture. The green chillies give a fresh green taste with the lime juice. There is no tamarind in this recipe as the lime adds sufficient sourness. In this version of Lime Rasam, very little spice is used beyond the chillies, some asafoetida and mustard seeds. It is deliciously hot and tangy. Perfect for a hot day (I like to make it in summer when it is 43C).

Similar recipes include Saaru, Poritha Rasam, Mysore Rasam, Pepper Rasam, and Tomato Lentil Rasam. There is also a version of Lime Rasam without the toor dal. Or browse our 30 Indian Dishes for Mid Summer.

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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 Early Summer recipes.

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Masoor Dal with Green Chillies

The thing about Vegetarian food is there is not much that is fast food, unless you look in the processed aisle of the supermarket. But if you are cooking from scratch, there is generally a reasonable amount of time needed to soak, bake, cook, spice, grind, roast, toast and so forth. Pasta is one laudable exception, and masoor dal (split red lentils as they are called here) another. They are fast in as much as 20 – 30 mins can be called fast. Longer than it might take for some non-veg meals, but quick in the terms of veg feasts.

This dal, made from masoor dal, is as quick as it gets. I hope you enjoy it.

Similar recipes include Dal Tadka, Mung Dal with Cumin and Spices, and Amritsari Dal.

Browse all of our Dal recipes and all of our Masoor Dal dishes. All of our Indian recipes are here. Or take some time to explore our Mid Winter dishes.

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Green Chilli Kuzhambu | Pacha Milagai | S. Meenakshi Ammal

This is one of Meenakshi Ammal’s hotest dishes.

The Kitchen is a-hum with activity this week. But first things first, a perspiration generating, hot hot dish of green chillies.

Some kuzhambu dishes are like gravies, perfect to eat ladled over rice. This one is a perfect for rice, and very hot, lunch.

Similar recipes include Sodhi and Okra Kuzhambu with Vathral.

You might also like How to Make Chilli Paste, Coriander and Chilli Lassi, or Tomato and Chilli Jam.

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

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Indian Essentials: Red or Green, Fresh or Dried? | When and How to Use Chillies in Indian Food

This is one of the best kept secrets of Indian cooking. Deciphering which chillies to use in Indian recipes.

This is one of the best kept secrets of Indian cooking.

When your Indian recipe calls for red chillies, use dried red chillies. When your Indian recipe calls for green chillies, use fresh green chillies. There, I have let you into the secret. See below for more.

Also find out about the Dried Yoghurt Chillies of Kerala, and the Stuffed, Dried Chillies.

Still want more? Explore our Indian Recipes, or have a look at our Indian Essentials articles. You might also like our collection of Chilli recipes here.

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