This is a typical Rasam recipe from Karnataka. This is also a simple recipe that does not require lot many ingredients and can be done in a jiffy. So it is a good one to prepare when looking for a change or when hard pressed for time. Notes: I didn’t think much of this rasam while taking the picture. But after reading Uma’s comment I realised that it looks thick like a Sambhar than a Rasam. There are 2 reasons for this, one being that at home we like our rasam thick and also the amount of Toor Daal is…
Lima Beans Curry, Garlic Rasam with Avocado Boats
Come Sunday and this is a regular meal at our house. I have been making this for almost 3 years now and strangely none of us are tired of eating the same old stuff. One week I use Lima Beans and the other week I use Black Eyed Beans. I also make oven baked potato fries and a salad/kosambari to go along with this. I make different salads each week and sometimes make this easy and simple avocado boat salad. The subzi and the salad go well with chapathi/roti and as always the playa, saaru, salad goes well with rice…
Beans and Dill in Coconut Curry ( Beans Ambat)
Dill is a favorite at our house and so I put it in things like curries, rice, rotis etc. Dill is available in bulk during the Fall and Spring season in the Indian groceries and so we use it the most then. Dill is not only nutritional but adds a distinct flavor to dishes. This is one such wholesome recipe as it uses Dill, vegetable and also Daal. Ingredients 1/2 cup toor daal 2 cups dill Handful of beans 1 medium onion Oil Mustard seeds To grind: ½ cup shredded coconut fresh/frozen 2 tsp coriander seeds Tamarind paste (per…