Tangy curry and rice


Rasam, Indrayani rice, raw banana fry
A simple dinner.

Indrayani rice is best to be eaten with any kind of dal, be it the Maharashtrian AmTi, South Indian Rasam or Sambhar, or kaDhi or tomato saar. It is not good for fried rice or masalebhat or chitranna etc.

Raw bananas are a good source of vitamins and fibre. They are a good substitute to potato. They are also quite reasonably priced.

Pressure cook the bananas with skin for one whistle. Peel once cool. Cut into small pieces. Make tadka of oil, mustard, asafoetida, turmeric and add the banana pieces. Take a flat pan if you want them crispy. Add salt, some grated garlic, and sambhar masala. Stir till they are brown. You can drop the sambhar powder and garlic, and add red chili powder instead, or chaat masala or jeeravan.

Rasam is great to sip on a cold, rainy day. Also perfect when one has a cold, or one has lost taste in the mouth due to fever. 

Pressure cook just a fistful of toor dal, with a tomato thrown in. Once cooked, mix it all well with a ravi or a hand grinder. The daal has to be cooked soft for this. Add lots of water, at least about 4 cups. Rasam has to be watery. Add salt as per taste. Put some curry leaves and coriander leaves. Grate a little bit of ginger if you like it, it gives a nice flavour. Add 2 tablespoons of Rasam Masala and bring to a boil. Add a tadka for ghee, mustard, and asafoetida. Add lemon juice depending on how sour and tangy you like it. 

This Rasam masala recipe is at least 50 years old, when the person who shared it with me, (originally from Jabalpur) was in Kochi as a young bride of an Indian Navy sailor.

Coriander seeds 1 cup, black pepper 1/4th cup, dry red chilies 5-6 (depending on your capacity) or red chili powder 2 tablespoons, Toor daal 2 tablespoons, chana daal 1 tablespoon, jeera 3 tablespoons. Roast these separately with a little oil, and grind to a powder once cool.

Enjoy.

#Maharashtrian #Rasam #RawBanana 

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