Moong Daal and Lemon Rasam

Moong dal Lemon Rasam is a simple Rasam. It is an easy and healthy dish. We can have it as soup, with rice. It taste very good with tangy taste especially when you are sick.
I have used Moond dal, green chilly, lemon and ingh.

Things Needed :

Moong Daal : 1/2 Cup
Green Chilly 3 to 4
Curry Leaves : 6 to 8
Coriander Leaves : 2 Tablespoons (cut in to small)
Ginger: 1 Tablespoon( Grated ).
Lemon : 1 ( Medium sized).
Salt : to taste
Ghee : 1 Tablespoon
Mustard Seeds: 1/2 Teaspoon
Urud Daal: 1/2 Teaspoon
Ingh/Asafoetida  : a pinch
Jeera: 1/2 Teaspoon
Turmeric powder: a pinch

Method :

1. Wash Moong Daal and cook with 1 cup of water.

2. Wash and cut green chilly, curry leaves (into small pieces).
3. Wash and cut lemon and keep it aside.
4. Keep a pan on the fire, add ghee and heat. Add mustard seeds and urid dal.
5. Let mustard seeds splutter. Add curry leaves and ingh. Add cooked dal.

6. Mix it well and add required water. Add salt and turmeric powder. Add green chilly.
7. Let it boil nicely. Put off the fire and add lemon extract. ( 1 lemon ). Add cut coriander leaves.
8. Now shift the ready Moong Dal Rasam to a serving bowl.

Note :

Moong dal should be cooked well. Adding more chilly is optional. Use of ghee to season is optional.
Add required water. You can use tamarind instead of lemon juice. Use of more lemon is optional. Adding garlic to Rasam is optional.
Time : 20 Minutes
Serves : 2 to 3..

Rice - Cucumber Akki Rotti

Rice Rotti is always loved by most. I just thought of using Cucumber ( Manglore soute kai ) instead of onions to rice flour and prepare Rotti. It turned soft and tasty. Rice cucumber rotti is good for breakfast, snack and for dinner too.

Mangalore Southekai/bannada southekai or Saambar southe kai (Curry cucumber) is largely used in South Canara or Dakshina Kannada.
Rice flour, Mangalore Southekai, coconut, coriander leaves, curry leaves, green chilly and salt is used  for this rotti.
Lets see the recipe now :

Things Needed :

Rice Flour -: 2 cups
Cucumber : 1/2 ( medium size).
Coconut: 1/2 Cup
Curry Leaves : Handful
Coriander leaves : Handful
Salt : to taste
Oil: 1/2 Cup

Method :

1. Wash and cut coriander leaves, coriander leaves.
2. Wash and remove the outer skin of Mangalore southe kai and put in water for 5 minutes.
3. Now grind southekai, coconut with little water. Remove from the mixi jar.

4. Now take a big bowl and put rice flour, ground southekai mixture and salt.
5. Add cut coriander leaves and curry leaves. Mix it nicely.

6. Keep a tava on the fire. Heat it. Sprinkle oil (half teaspoon) on the tava.
7. Take a handful of rotti dough and spread it nicely and thin.
8. Sprinkle little oil on the top and cover and cook for 1 to 2 minutes on low and medium flame.

9. Turn the other side and cook for 1 minute. Turn the other side again.

10. Just sprinkle little chutney powder if you like.

11. Remove from the pan and put it on a serving plate.
12. Add little ghee on the top and serve.

Note :

You can prepare this rotti by grinding raw rice. (Wash and soak 2 cups of rice in water and grind it after an hour into rava consistency. Then use it as rotti dough). No need to add any chilly to the dough. This rotti should be soft and without any masala. Adding chutney powder on the top of rotti is optional.

Time : 30 minutes if using rice flour. If soaked raw rice is to be used it takes  1 : 30 minutes.

Serves : 3 to 4 .