Tuesday, September 12, 2017

Homemade Tandoori Masala (Indian Barbque Spice Mix)

I like to make homemade masalas so as to have the proportions of spices best suited for our personal taste; also, some of the masalas have undesirable ingredients like food colors, flavor enhancers, and preservatives. The amount of ingredients may be adjusted to your preference.  Use this masala in any of the recipes that call for Tandoori Masala.

Note: Smoked paprika gives a nice smoky aroma to your dishes; if it is not available, no worries, the masala still is fabulous. 

Ingredients:

½ cup dried Kashmiri chillies, break into 2-3 pieces
¼ cup whole Coriander seeds
1 tbsp whole Cumin seeds
½ tbsp whole Black Pepper
½ tbsp whole Cloves
½ tbsp whole green Cardamom pods
1 black Cardamom
1 tsp whole Fenugreek seeds Or 1 Tbsp Kasoori Methi
3 pieces, 2 inch sticks of Cinnamon or Cassia bark, coarsely broken up
2 tsp dried ground Ginger
1 tsp Garlic Powder
½ tsp grated Nutmeg
½ tsp Mace
½ tsp ground turmeric
1 Tbsp Smoked Paprika
3 - 4 Tbsp Paprika 

Method:

Toast all the whole spices one by one, in a medium hot, heavy skillet or pan, for about 30-60 seconds or so until fragrant. Pour into a wide plate or baking dish and let cool completely.

Transfer to a powerful blender or spice grinder, process into a fine powder. You can use a sieve to remove any large pieces that are not ground well and process again. Add the remaining ground spices; add enough of the paprika to get the color just the you would like.

Processs to combine well. Transfer to a clean, airtight spice jar, seal and store in a cool dark place.

This recipe makes around 1 cup of tandoori masala.

Checca - Indian-style OR Italian-style (Chopped Tomato Salad)

Checca

Fresh Tomato Salad is irresistible whether they are prepared the Indian or Italian way; the basics are the same - only the choice of oil and some herbs are slightly different. Which way to go? - a tough choice since both are delicious!

Indian Tomato Salaad is a delicious chopped salad redolent with lemony cilantro and perky hot green chiles. It is often served with pulavs and biriyanis (fragrant rice dishes) or with everyday meals of rice/roti, parathas, and curries. Coconut oil is optional; but great when there are lots of green chiles, especially hot ones!

Italian Checca ("Kekka"), a wonderful chopped salad/sauce full of fragrant basil is delicious served in so many ways: over pasta, crostini (toasts), or as a side salad .... in short, any way you like!

Whichever type you make, refreshing and delicious Checca should be prepared with flavorful fresh ripe tomatoes; sweet flavorful cherry tomatoes are particularly suited for making checca.Optional ingredients listed under the Indian or Italian style salads may be added as desired. The salad may be spicy or mild.
Indian Style Checca With Dal Paratha
I love using homegrown tomatoes, particularly the pear-shaped yellow ones; other types of cherry as well as regular tomatoes are good too.  

Note: Whether you choose Inidian or Italian style, do not refrigerate if possible and serve at room temperature for best flavor. Checca may be chopped finely to use as a sauce for pasta.

Ingredients:

Basic Checca:
1 Pint ripe tomatoes (about 12 oz), diced
1 or 2 large Shallots, finely chopped
1 large clove Garlic, minced (optional)
2 Tbsp Flatleaf Parsley, finely chopped
1/2 tsp Sea Salt
Freshly ground Black Pepper, to taste

Indian-style:
2-3 mild/hot Green Chiles, minced
1 Stem Curry Leaves, minced
1 small Lime/Lemon, juice
1/3 - 1/2 cup fresh Cilantro, chopped + extra for garnish
2-3 tsp melted cool Coconut Oil (optional)
1-2 small slices, Lemon from  Lemon Pickles, very finely chopped (optional)
1 Handful, Brown or Tan Chana (optional)

Italian-style:
1/3 - 1/2 cup fresh Basil, chopped + extra for garnish
2-3 tsp Extra Virgin Olive Oil
1/4 tsp hot Red Pepper flakes (optional)
1 Handful Olives, sliced (optional)
1-3 Pepperoncini, chopped (optional)
2 oz Vegan Mozzarella (optional)

Method:

Combine the tomatoes, shallots, and herbs in a bowl.

Decide whether to make Indian or Italian style; have your choice of ingredients ready. Add the other ingredients based on Indian or Italian, including any optional ones to the tomato bowl. One or more of the optional ingredients may be added.

Sprinkle with the salt and pepper, oil.

Mix well and let rest at room temperature for a few minutes to develop flavors.

Stir well and serve.  Enjoy!!

Indian Style Checca With Dal Paratha


Monday, September 11, 2017

Beet Thepla (Spiced Beet Chapati OR Flatbread)


These bright red theplas or spicy flat breads (rotis) are as beautiful as they are delicious! Theplas are traditionally served with Kichdi (a rice and lentil risotto quite popular all over India), a vegetable curry with potatoes, a raitas or fresh plain yogurt, papadams, and pickles; they make a very filling and nutritious meal. But they can be served as part of a simpler meal with pickles, sliced veggies and plain yogurt. We love theplas with Hot Lemon or Mango pickles and a cup of Chai as a simple meal or snack.

Although fresh Methi (Fenugreek) Theplas are the most popular, they may be made with other herbs and veggies too; but the veggie ones are not as long lasting. Refrigerate any extras and freeze for longer storage.

Although the Indian whole wheat flour ground specifically for making flat breads (known as atta) is the best for making thepla as well as other types of roti, any whole wheat flour may be used.

Makes 12 Theplas

Ingredients:

2 tsp Oil
2 cups fresh coarsely shredded Beets
1/2 tsp Turmeric
1/2 tsp or more ground hot red pepper (Cayenne)
1 pinch Asafetida
1 tsp Cumin Seeds
1/4 tsp Ajwain seeds
1 Tbsp white Sesame seeds (optional)
1/2 tsp Sea Salt
1 Tbsp brown sugar (optional)
1/4 cup finely chopped fresh Cilantro
1-2 Tbsp Fresh Lemon/Lime Juice

2 cups Whole Wheat Flour (Atta) +1/2 cup, for dusting while rolling out
About 2 Tbsp Oil for cooking

Method:

Heat a pan with the oil; add the cumin seeds. When they begin to pop, add ajwain seeds, sesame seeds and asafetida; stir quickly to mix well but do not let them burn.

Immediately stir in the beets with the turmeric, cayenne, salt and optional brown sugar. Cover and cook stirring often for about 10 minutes or until the beets are just tender. Open the cover and let cool completely. Stir in lenon/lime and cilantro.

Combine the flour with the cooked beet mixture and stir well.

Add water a teaspoon at a time if needed to make a firm dough; it should still be pliable enough to roll out into circles. Knead well until smooth and satiny.

Divide the dough into 12 smooth balls/discs; roll them out into moderately thin circles dusting with flour as necessary, about 7 inches in diameter.

Cook each thepla on a griddle/skillet; cook one side until the top changes color. Flip over to cook the other side a little, until a few pale brown spots appear.

Brush lightly with a little oil and flip over; press down gently but firmly especially on the edges to allow the bread to puff up a bit and cook until brownish spots appear. Brush the unoiled side with a little oil and cook a few seconds more.

Make sure that the theplas are not overcooked to dryness; they should stay soft but speckled with just a few brown spots.

As you cook, stack the theplas in a towel or napkin lined basket or container; cover them loosely with another napkin until all are done.

Serve the theplas hot/warm with Kichdi, raita, pickles, etc. Enjoy!!


Saturday, September 9, 2017

Falafel With Fixings (Crisp Chickpea Balls, Crunchy Salad, & Tahini Sauce)

We love having fresh falafel! Making falafel from scratch can seem intimidating; but not if the stepwise directions are followed. When you have all the prep done ahead, all that remains on the day you want to eat is cooking the Falafels! Planning your prep really pays off when making Falafel.

Prepare Tahini Sauce and chop the Salad ingredients but keep them unseasoned and unsalted until ready to serve.

Falafel makes a great starter or snack in smaller quantities.

About 6-8 Servings

INGREDIENTS:

Falafel:

2 cups Dry Chick Peas, soaked 
2 Cloves fresh Garlic
2-3 Hot Green Chile (Serrano or Jalapeno), or to taste
1 small bunch Fresh Parsley, coarsely chopped
1 small bunch Fresh Cilantro, coarsely chopped
1 small Onion, finely chopped
1 tbsp ground Cumin seeds
1 tbsp ground Coriander seeds
1/4 tsp ground Cardamom seeds
1 1/2 tsp Kosher Salt
1 pinch Turmeric
1/2 tsp Baking Soda
3 T Besan (chickpea flour)
Oil for Deep-frying (neutral tasting oil)

6-8 Pita Bread to serve

Tahini Sauce:

1/2 cup Tahini
1/4 cup fresh Lime or Lemon Juice
3/4 cup Fresh Parsley
3/4 cup Fresh Cilantro
1-2 Cloves fresh Garlic
2-3 Hot Green Chiles, or to taste
2 tsp ground Cumin
1/2 tsp ground Fenugreek Seeds
2 tsp Kosher Salt
1 pinch Cayenne

Salad:

1 small or 1/2 Each Green and Purple Cabbage, finely shredded
1 small or 1/2 large Red Onion, thinly sliced
1/2 cup EACH Cilantro, Spear Mint, Flat Leaf Parsley, chopped
1 Persian Cucumber, thinly sliced
1 cup Cherry Tomatoes, halved Or 2 regular Tomatoes, diced
1/2 tsp Kosher Salt
1 pinch Sugar (optional)

METHOD:

Tahini Sauce:
Place all the ingredients in the carafe of a blender, and blitz until smooth. Add water as needed and to make a nice smooth pourable creamy sauce. The sauce thickens a bit upon standing; add water a teaspoon at a time to get desired consistency. Taste and adjust seasonings.

Salad:
Prep all the veggies and herbs; do not add the salt or sugar if making ahead. When ready, combine, toss to mix well and serve.

Falafel Dough:
Soak the chickpeas in plenty of water at least 8 hours or upto 24 hours; if the weather is hot, keep the chickpeas in the fridge. Discard the soaking water and rinse the chickpeas. Drain thoroughly and set aside. Place the galic and chiles in the bowl of a food processor and process until chopped; add the drained chickpeas and the herbs and process by pulsing until very coarsely ground. You want to retain some texture for crisp falafel. Add the remaining ingredients except the chickpea flour; pulse to mix and scoop into a large bowl. Add just enough of the chickpea flour and mix well; the mixture should hold together when you squeeze the dough into a ball. If needed, add a little more chickpea flour. Chill until ready for frying.

Frying Falafel:
Heat a oil for deep-frying 3-4 inches on medium heat. Form heaping soupspoons of dough into small round or oval balls or patties about  1" in diameter, not more. When a pinch of the dough sizzles upon dropping into the oil, it is ready. Slip the balls/patties carefully into the hot oil without crowding and cook until golden-brown turning as needed. It should take about 5-6 minutes total for the falafels to cook. Remove from oil and drian briefly on paper towels before serving. Continue with the rest of the dough. Serve hot.

Assembly:
Have the salad, tahini, and falafel ready and let everyone help themselves. Allow about 4-6 falafels per serving. Enjoy!!

Friday, September 8, 2017

Kaalan (Kerala Non-Dairy Coconut Curry - Onam Special)

Kaalan is a classic Kerala stew similar to Mor Kuzhambu. It is a must for the elaborate banquets during Onam celebrations; since there are a whole smorgasbord or dishes, usually a small amout of each is served as part of the banquet called "sadya". I have made it vegan so no-one has to miss having it for Onam or any other time that one has a hankering for it. The addition of tofu gives it the traditional look and mouth feel of regular yogurt.

Kaalan tastes better after having time to meld all the flavors.  It will last for a couple of weeks in the refrigerator. So I make a large pot since leftover Kaalan lasts for days and is also delicious served with Dosa, Idli, Upma, etc.

Traditional Kaalan vegetables are the original Indian Yam called Chenai and green, unripe plantains. It may be prepared with green mango, Taro root, winter melon (ash gourd), Indian drumsticks (moringa pods) etc also; when made with many veggies, it is called Rasa Kaalan or tasty Kaalan.

If you like to avoid soy, omit the tofu and increase the amount of coconut to 1 cup plus add 1 cup of Coconut Milk.

About 8-10 Servings

Ingredients:

1 large Firm Green Plantain And/Or 2 cups Indian True Yam (Chenai)
1/2 tsp Turmeric
1 tsp Salt, or to taste
1 Stem Curry leaves
1-2 Lemons/Limes

Grind Together:
1 block (14 oz) Tofu
1/2 cup Grated Coconut, fresh or frozen
1 tsp Black pepper
1 pinch Fenugreek Seeds
1 tsp whole Cumin Seeds
1 stem Curry Leaves, including the stem
1 or 2 Hot Green Chile, core removed for a milder dish
1 Red Chile
1 tsp uncooked rice

Thalippu/Tadka:

1-2 tsp Oil
1 tsp Brown Mustard Seeds
1/4 tsp Fenugreek (Methi) Seeds
2 Dry Red Chilies, broken into two
1 stalk Fresh Curry Leaves, minced

Method:

Choose your favorite vegetables from the suggestions above.

Prepare the veggies: wash well, trim or peel as needed; cut the plantain into half or quarters lengthwise and then crosswise into large chunks. Cut chenai into 1" chunks.

Place the prepared vegetables in a large non-reactive pot (stainless steel, ceramic, etc) with 1/2 cup of water, curry leaves, the salt, and turmeric. Bring to a boil, reduce heat and simmer until tender.

While the veggies are cooking, tip the drained tofu into the blender carafe along with the coconut, pepper, cumin, chiles, curry leaves, and rice; process into a nice smooth puree with a little water (up to 1/2 cup).

Tip the coconut puree into the cooked veggies; add a few tablespoons of water to the blender to gather all the remaining puree and add to the pan. Add just enough water to get a pretty thick stew; Kaalan should be thick but not solid.

Simmer gently without covering, for about 15-20 minutes; it should thicken and slightly reduce in volume. Remove from heat.

Heat the oil in a small pan and do the thalippu: add mustard and the red chilies. When the seeds start to pop, add fenugreek seeds, then the curry leaves carefully and cover quickly. When all is calm, pour the thalippu into the Kaalan. Let rest for 5 to 10 minutes.

Stir in lemon/lime juice to taste before serving; Kaalan should be tangy but not too sour.

Serve hot/warm or at room temperature with rice. Enjoy!!

Saturday, August 5, 2017

Kaima/Kothu Idli, Podi Idli, Idli Upma & Idli Chaat (Leftover Idli Makeovers)

Leftover idlis got a fabulous make-over by reinventing them as Kaima Idli, Idli Chaat, Podi Idli, and Idli Upma, etc.  Although typically made from leftover idlis, they are amazingly tasty and make great starters, snacks, or even meals. My family loves Kaima, Chaat, Podi, and Upma variations and make a meal of them!

Kaima Idli was apparently popularized in a South Indian restaurant; now they are not only made and served in many Southern as well as Northern Indian restaurants everywhere in various avatars including Idli Chaat. I have eaten different versions and all were delicious.

Notes: Make the tomato suace first and when ready to serve, you can fry the idlis and mix with sauce.
The tomato sauce is absolutely delicious and may be served as a sidedish with any meal; I like to make double or triple the amount to have extra.

Kaima Idli
Cold idlis are best for frying/baking. When there are lots of leftover idlis, one of these recipes can come in very handy! Idli Upma/Usli is the quickest and easiest and does not require much effort; the others require a little more prep. Except for the Idli upma/usli, the other recipes all start with either pan or deep fried idlis; the idlis may be baked as well.

The spices may be changed as a variation or to suit one's needs or preferences; instead of Sambar powder given in the recipe, you may wish to use Rasam Powder, Biriyani Masala or another spice mix.

KAIMA/KOTHU IDLI 
Note: The following recipe makes delectable Kaima idli. But if making the onion-tomato sauce sounds like too much trouble, flavorful leftover curries like Kurma or your favorite may be used instead; just reheat the curry and mix the prepared idli pieces in it and you will have Kothu Idli!

Kaima Idli
4 Servings, but may only serve 2!

Ingredients:
6-8 Idlies, chilled
Oil for pan/deep frying

2-3 tsp oil
½ tsp Mustard seeds
½ tsp Fennel seeds (optional)
2 stems curry leaves, thinly sliced
1 onion, diced
1-3 Hot green chiles, cored and minced
½ Green Bell Pepper, diced
½ tsp salt
½ - 1 tsp Sambar powder
½ tsp turmeric
2 large tomatoes, pureed coarsely
4 Green Onions, thinly sliced
2 Tbsp Coriander leaves/Cilantro, chopped

Method:

Start making the sauce first. Heat the 2 teaspoons of oil in a kadai/skillet/pan and add the mustard & fennel seeds; when they subside popping, add the curry leaves; cover quickly as curry leaves will spatter violently when meeting hot oil. Wait for a few seconds for the curry leaves to change color and become crisp.

Add the green chiles, diced onions and bell pepper. Saute until the onions are soft. Add the turmeric and the sambar powder along with the salt. Cook for a minute.

Tip the tomato puree and cook till the tomatoes are cooked, about 5 minutes or so. Toss the fried idlies, spring onions and coriander leaves; gently fold to combine.

Remove from heat and serve hot. When eaten immediately, the idlies are a little crisp; but if served a little later, idlies soften and absorb more of the sauce. Both are delicious. Enjoy!

Prepare the idlis: Cold idlis are best for this; warm or room temp idlis stick and crumbly while frying. Cut each idli into half and halve them crosswise again for a total of 4 wedges.

If pan-frying, heat a seasoned cast iron or non-stick skillet with a little oil - about 1 teaspoon - and cook the idli pieces until golden brown on each side. Let the pieces cook on one side without disturbing until they are browned; then turn over gently and cook on the other sides adding a tiny drizzle of oil as necessary. I used about 1 to 2 teaspoons of oil.

If deepfrying, heat oil sufficient for deep frying; add the idlies to the hot oil. Do not try to turn or otherwise disturb the idli pieces; they will stick to the spoon and fall apart. When they are golden brown, only then flip to cook the other side. Remove and drain on paper towels. Add to the sauce and serve.

Kaima Idli With Non-Dairy Yogurt
IDLI CHAAT
Idli chaat starts out the same as Kaima/Kothu Idli - cold ildis are cut and either pan or deep fried. Once you have the idli ready, this is easy peasy!

Idli Chaat with Green & Sweet Chutneys
4 Servings

Ingredients:
6-8 Idlies, chilled
Oil for pan/deep frying

Toppings
1 cup Plain Non-Dairy Yogurt
2-3 Tbsp Green Chutney
2-3 Sweet Chutney
2-3 Sev OR Bhujia (Crisp Indian Noodle Snack)
1 Tbsp Red Onions/Green Onions, finely chopped
2 Tbsp Coriander/Cilantro, finely chopped

Method:
Prepare the idlis: pan or deep fry them until browned; drain on paper towels.

Divide the yogurt among 4 small plates or bowls.

Plate the prepared idli pieces, drizzle with the chutneys, sprinkle the rest of toppings of green/red onions, cilantro, sev or bhujia etc, and voila! the Idli Chaat is ready!

                           Idli Chaat                                   
Serve and eat immediately! Enjoy!

PODI IDLI
For Podi Idli, make pararell cuts into each cold idli to get 4 long pieces, similar to french fries. They are so delicious on their own and do not need any embellishments. I pan-toasted these pictured here.

Podil Idli
4 Servings

Ingredients:
6-8 Idlies, chilled
Oil for pan/deep frying
3-4 Tbsp Mulagai Podi

Coconut Chutney or Ketchup to serve (optional)

Method:

I pan fried the idlis here; deepfried are fine also. If pan-frying, heat a seasoned cast iron or non-stick skillet with a little oil - about 1 teaspoon - and cook the idli pieces until golden brown on each side. Let the pieces cook on one side without disturbing until they are browned; then turn over gently and cook on the other sides adding a tiny drizzle of oil as necessary. I used about 1 to 2 teaspoons of oil.

While the idli pieces are hot after browning, sprinkle the mulagai podi and toss and stir to coat completely. Serve warm or at room temperature. Accompany with coconut chutney or ketchup if desired. Enjoy!
Podi Idli
IDLI UPMA/USLI
This is easiest of all idli make-overs that does not require any cooking at all. Simple and perfect for children or cooking challenged :-). At its simplest form it has only 3 ingredients; but if one is inclined to fancy it up a bit, some sauteed onions, peppers, peas, etc may be added and served garnished with some green onions or cilantro or both.

4 Servings

Ingredients:
6-8 Leftover Idlies, reheated, cooled, and crumbled
1-2 Tbsp Oil, Indian Sesame preferably
1-3 Tbsp Mulagai Podi

Method:
Chop or crumble the cold idlis. The idlis should be reheated well if they are cold; when cold, the starch in the idlis become shrunk, grainy or tuff.

Sprinkle them with a little water and either steam them or reheat them in the microwave oven. Let cool a little so they are no longer hot and sticky; hot idlies would turn to mush if they are handled too much.

Drizzle the oil over the idlies and sprinkle the molaga podi on top; toss and mix until combined thoroughly.  That's it! Eat! Enjoy!

Friday, August 4, 2017

Mysore Rasam (Curry Leaf & Coconut-Scented Tomato Soup With Spices)

Here is another Rasam recipe! Mysore Rasam is another delicious rasam but with the fragrance of roasted coconut. Rasams are typically served clear after letting it settle a bit ending up with a thick sediment at the end from the dal and spices called "Mandi"; don't discard it - it is absolutely delicious mixed with plain rice or served with Yogurt Rice!

Mysore Rasam
Rasams are usually served along with rice in most homes for the second round after another dish like Sambar, Mor Kuzhambu, etc; but others serve it first with rice and then move on to the rest of the meal. Serve this rasam as you would the other types with rice and other accompanying simple vegetable curries, and Papadams. Enjoy it any way you like!

Notes: 
It is easier to make this and other rasams if you save a little dal when making other dishes like one of the Authentic or Simple Sambars, Pitla, Simple Dal, Molakootal, etc; usually about 1/3 to 1/2 cup of the cooked dal would be plenty for one recipe. If you are not planning to use the dal within a couple of days, reserve in the freezer until needed. 
Byadagi or Kashmiri chiles are red as well as a bit milder and make a nice red-colored masala; if they are not readily available, use regular hot dried red chiles.
Canned or dried tomatoes work well when fresh tomatoes are not available.

Makes about 6 cups 

Ingredients:

Fresh Masala - Roast and Grind:
1 tbsp Coriander Seeds
1 tbsp Channa dhal
1 tsp Cumin seeds
1/2 tsp Peppercorns
1-2 Red chiles
2 tbsp Dried Grated Coconut

Rasam:
1/4 cup Toor dal 
1-2 Tomatoes, chopped
1 stems Fresh Curry Leaves, torn and crushed by hand
3 tbsp Fresh Coriander/Cilantro, finely chopped 
2 tbsp dried Tamarind OR 1 Tbsp paste + 1 cup of water
1 tsp Salt, or to taste
1/2 tsp Turmeric
1 tsp Jaggery

Thalippu/Tadka:
1 tsp Oil
1-2 Red chiles
1/2 tsp Mustard seeds
1/2 tsp Cumin Seeds
1 big pinch Asafetida
1 stems Fresh Curry Leaves, finely sliced

Garnish:
A handful of fresh Coriander/Cilantro

Method:

Pick over, wash and soak the dal for about 30 minutes. Drain, rinse, and cook the dal with 1 1/2 cups of water. Pressure cooking the dal makes it go fast. Let it cool and mash it well adding a little water to make it 2 cups total.

Meanwhile dry roast the ingredients given under to roast and let it cool. Add 1/2 cup of water and grind it into smooth paste.

If using dried tamarind, soak the tamarind in about 1/2 cup of warm water for 10-15 minutes, knead well and extract the juice, repeat kneading and extracting 2 more times with 1/4 cup of water each time for a total of 1 cup of tamarind extract; discard solids. If using paste, add it directly to the pan with the water. Alternately, remove any seeds and tough fibers from the soaked tamarind and add to the roasted spices and grind together.

Use a 2-3 quart/liter saucepan, add the tamarind water, turmeric, salt, chopped tomatoes and the curry leaves. Bring to a boil, reduce heat to low, and simmer for 5 minutes.

Stir in the ground paste; add a small amount of water to the blender to gather up the spice mixture and add to the pan. When it begins to boil, reduce heat and simmer for another 5 minutes or so.

Add the mashed dal along with 2 more cups of water and the jaggery. Simmer uncovered until it is foamy on top. Remove from heat.

Prepare the aromatic Thalippu: In a small pan/kadai heat oil; when hot, add mustard seeds, red chiles, and cumin seeds. When the mustard seeds finish popping, stir in asafetida and carefully add curry leaves; cover quickly to avoid hot oil spashing. Turn off the heat immediately, let cool for about a minute, and carefully add to the rasam.

Twist and pinch the cleaned cilantro into small pieces and add to the rasam, cover, and let rest for 5 minutes.

Serve hot with rice or by itself in mugs with papadams. Enjoy!!