RCI:K -- Rasam and Sambar powders, Rave Rotti

More entries to this month's RCI:K, being from Karnataka its impossible to stop with just a few entries :) I often make Rasam and Sambar and use both the powders, I thought it would be a good idea to have the recipes to make these powders in one post so that I can refer back to it any time. Rasam powder, Sambar powder and Rave Rotti are my entries to Asha's RCI:K.

Rasam Powder

¾ cup Byadagi dry red chillies
¼ cup Guntur dry red chillies
2 cups Corriander seeds
1 ½ cups Cumin seeds
½ cup Whole black pepper
½ cup Fenugreek seeds (Methi seeds)
½ cup Mustard seeds
¾ tsp Asafetida
4-5 whole turmeric bits
3-4 cups Curry leaves

Lightly roast each of the above separately in a pan and grind all together to a fine powder. This is Rasam powder and can be used to make different varieties of Rasams. Store in an air tight container at room temperature and use as required.

Sambar powder

1 cup Corriander seeds
½ cup Cumin seeds
1 ½ tbsps Whole black pepper
1 ½ tbsps Mustard seeds
1 ½ tbsps Fenugreek seeds
¾ cup Urad dal
¾ cup Chana dal
1 cup Curry leaves
¼ tsp Asafetida
1 Whole turmeric bit
¾ cup Dry red chillies
½ cup Poppy seeds
1 cup Dry coconut grated

Lightly roast each of the above and grind together into a fine powder. This is Sambar powder. Store in a air tight container at room temperature and use as required.

Rave Rotti

This is the first time I tried Rave(semolina) rotti, my mom used to make this very often when I was back in India. Last night I was deciding what to make for dinner and thought of Rave rotti but didn’t have the recipe. Was too late to call mom so I had to go by memory…it did turn out good I must say!

You will need:

2 cups Regular Rava (Semolina- Upma Rava)
1 ½ onions finely chopped
1 tsp Green chilli paste
½ cup chopped coriander
Salt to taste
¾ cup Thick curd (yoghurt)
Water as required
Non stick pan or pans used to make Rottis

Toast the semolina on a low flame till it becomes light and fragrant. Let cool. Add the other ingredients and mix to form a pliable dough. Keep aside for atleast an hour, the longer the better.

Smear oil on the non-stick pan. These rottis need to be hand patted so don’t heat the pan. Place a small ball of the dough on the pan.Pat into thin rottis, wet fingers as you go so that the patting is easier. Pour ¼ tsp of oil on top and place the entire pan on the stove.

Cover and roast on medium flame. Covering helps cook both sides. When the upper side is done, uncover and roast for another minute or two, this helps crisp the rotti a little. When done, fold and serve hot with your favourite pickle and ghee.

To make the next rotti, cool the back of the pan under running cold water and you can immediately pat another rotti on the pan. When you have guests its best to use two pans. And if you are using non stick pans,wait till pan cools rather running it under cold water, could make the pan bend.

Tomato Hurgadle Rasam & Cabbage Stir-fry (Palya)

Tomato Hurgadle Rasam:

You will need:
3 medium sized tomatoes
2-3 tbsps Fried Gram (Hurgadle)

Roast:
3 Byadgi* 2 Guntur** dry red chillies (fry in little oil)
1 tbsp coriander seeds
½ tbsp cumin seeds
4-5 Whole black pepper
¼ tsp Fenugreek seeds
¼ tsp Mustard seeds
¼ tsp Hing
¼ tsp Turmeric powder
Few curry leaves

Roast each separately and grind to a fine powder. This is Rasam powder (saarina pudi)

*Byadgi chillies : Byadagi chillies are grown in Goa and Dharwar in Karnataka. These chillies are also called Kaddi chillies and when dried, the skin is wrinkled red in color with aromatic mild pungency.

**Guntur chillies: Guntur Sanman Chillies are cultivated in Guntur , Warangal , Khamman district of Andra Pradesh. The Guntur chillies are long with thick red skin with very high pungency.

Notice the change in texture and colour of the two varieties. Byadagi imparts colour and less spiciness to a dish whereas Guntur imparts all the spiciness and very less or no colour at all.

Seasoning:
Mustard seasoning (mustard fried in little oil with hing)
Few curry leaves
½ cup Tamarind juice
¼ “ pc Jaggery
Chopped coriander
Salt to taste

1. Cube the tomatoes and pressure cook with fried gram with sufficient water.
2. Pulse this boiled mixture in a blender till it’s a fine puree.
3. Add the ground powder to this and bring to a boil. Add salt, tamarind juice, jaggery, salt and curry leaves. Add the mustard seasoning and boil for at least 10 mins. Garnish with chopped coriander.
4. Serve hot with steamed white rice.

Cabbage Palya (stir-fry):

You will need:
1 cup chopped cabbage
4 green chillies ; slit lengthwise
Few curry leaves
1 ½ tsps Cumin seeds
¼ tsp turmeric powder
Salt to taste

1. Boil cabbage till done and keep aside.
2. Heat oil in a pan, add cumin seeds. When it begins to splutter add curry leaves and green chillies. Add the turmeric.
3. Now add the boiled cabbage and salt, mix well, cook for a minute or two and serve.

This is a good accompaniment with Tomato hurgadle rasam and rice. Enjoy!!

Update on 17/08/07:

These two recipes are also my entries to the Summer Express Cooking event hosted by Shaheen of Malabar Spices. The deadline is fast approaching and I haven't thought of an entry so why not this...can be made is less than 30! :)