This blog provides delicious,traditional, vegetarian, South Indian Recipes from my mother Chitra Amma's kitchen. There are few 'world recipes' as well!
Thanks to Shravan, Pranav, Akash, Tara, Guggs, Shankari, Adu and Appa Ramachandran for the photos!
The market is flooded with drumstick leaves since it is the Tamil month Aadi . Murungai Keerai Porialis especially prepared on the first day of the Aadi month called Aadi Pandigai and also on Aadi Krithigai day. Rice, Murungai Keerai Porial, Vadai and Payasam are the main dishes prepared and offered to Lord Murugan on the festive occasion of Aadi Krithigai . After completing the Kavadi bearing ritual, the devotees return home to savour this special and nutritious home made meal along with Panchamruta prasadam (a mixture of ripe banana, jaggery, dates, honey, ghee and nuts showered on the image of the Lord as part of the temple pooja) , which is brought back from the temple.
(A Kavadi is made up of two baskets of offerings hanging from the two ends of a decorated pole and is balanced on the shoulder of the bearer. The devotee carries the Kavadi and walks up to the temple and offers the contents to Lord Murugan to fulfill his vow of thanks giving. )
After furnishing me with all the above details my house hold help Gowri shared the customary recipe of Murungai Keerai Porial / Nugge Soppina Palya which was prepared for the occasion.
The simple and flavoursome Goddu rasam / Godsaaru along with rice makes a soothing and light meal. The thin soup can be savoured before a heavy meal . Enjoying the rasam sip by sip is sure to elevate one's spirits on a cold and rainy day !
Tamarind - A plum size ball
Turmeric powder - 1 pinch
Asafoetida - 1 pinch
Salt - 1 tsp
Powdered jaggery - 1 tsp
Curry leaves - a few
Ghee - 1 tsp
Mustard seeds - 1 pinch
Red chillies ( broken ) - 2 or 3
Split pigeon peas / Tur dal - 1 tbsp
1. Soak tamarind in warm water and extract the juice.
2. Add salt, asafoetida, jaggery, turmeric powder and curry leaves to the tamarind extract.
3. Heat 1/2 tsp ghee and roast the split pigeon peas/tur dal till it turns reddish in colour giving out a very pleasant aroma. Add this to the tamarind extract.
4. Boil the above mixture for ten minutes or until the raw smell vanishes.
5. Pour 2 glasses of water into the boiling tamarind extract in a gentle stream so that the rasam is covered with foam .
6. Switch off flame before the rasam boils over.
7. Heat the rest of the ghee and add mustard seeds.
8. When the mustard seeds splutter add the broken red chillies.
9. When the chillies become crisp, pour the seasoning over the Goddu Rasam/ Godsaaru.
Enjoy the hot and flavoursome Goddu Rasam / Godsaaru with rice and a spoon of ghee. Or enjoy the delicious thin watery soup as it is.
I am Dibs. I am a born Foodie. I love to cook; love to eat; love to feed folks who appreciate good food. Blogging provides me a great way of documenting my mother, Chitra’s recipes, as a ready reference irrespective which time zone I live in. Amma honestly makes the best food I've ever had, and somehow, the anecdotes she tells us, make the dishes taste all the better.Most posts here are written by my mother Chitra. It’s her recipes, along with related reminiscences of people, places and anecdotes. She writes, I post!What started for a lark, has now become a serious hobby, drawing in participation from the whole family. My father, S.R. Ramachandran has started clicking away every dish made at home! Aunts, cousins, siblings, contribute to photos, and ask for recipes.We try to illustrate implements such as utensils, grinding stones and so on from the ‘pre-electric-mixer’ days wherever possible. We hope this will make an interesting read for future generations, on how food was cooked in earlier times!The site is still in its infancy, and slowly evolving, as our skills improve! We invite your comments, ideas, and questions, and will attempt answering them.
Thank you for your visit, and we hope you enjoy your stay at Chitra Amma’s Kitchen.