Aaladi – Under Tree
Aaladi is a short form of a tamil word “Aalamarathadi” means “under banyan tree”. Since olden days, it’s a custom and convenience for atleast tamil people to gather under banyan tree just to relax away from the hot sun, call it a “shadow bath” as opposed to sun bath, it may be not that sexy like sun bath. Also, its a place for most public gatherings to discuss or even argue, pronounce verdict and etc.Archive for July, 2008
Milagu Rasam
To have Milagu rasam is a great relief and a sure try, when you have cold or nasal congestion or stomach upset or simply when you are not feeling well.
Yeild 6 servings
Time 20 minutes
Ingredients:
1 tbsp – oil
1/2 tbsp – Mustard
1/2 tbsp – Jeeragam
1 pinch – Asofoetida Powder
1.5 tbsp – Jeeraga podi (Cumin powder)
1.5 tbsp – Milagu podi (Crushed Black Pepper)
1 – Vara Milagai (Red Chilli)
1 pinch – Turmeric Powder
4 nos – Poondu (Garlic)
1 twig – Curry leaves
2 – Tomatoes small
1 lemon size – Tamarind
1/4 bunch – Corriander leaves
Preparation:
Soak tamarind in 5 glasses of water. After 5 minutes, crush the tamarind and squeeze to extract the juice and throw away the fibre residue.
Dice the tomatoes and add it to the tamarind water. Add salt to taste and heat this mix in medium flame.
Coarse grind the jeeragam, milagu, manajal, red chilli(optional), poondu and curry leaves in a mixie or a blender without adding water. Add this mixture to the tamarind water. Let it boil for 2-3 minutes, not more than that.
Heat oil in a vessel/pan. Add mustard and then jeeragam. Let it pop up and then add a pinch of asafoetida powder and saute it.
Now pour the blended tamarind water into the above sauted content and add corriander leaves. Put off the stove after 1-2 minutes of boiling.
Courtesy: Subadhra Sriram
Keerai Soup
Ingredients:
1 – tbsp Oil
1/2 – Vara Milagai (Dry Red Chilli)
1 tbsp - Jeeragam (Cumin Seeds)
1 tbsp – Vendhayam (Methi Seeds)
50g – Small Onion (Pearl onion) Peeled
3 Glass – Rice Washed Water
1 Bunch – Keerai (Spinach)
Thengai Saandhu (Coconut Blend):
Wet grind the below ingredients in a Mixie / Blender.
1 Moodi - Thengai (Coconut) / 40 gms – Shredded Coconut
1 tbsp – Jeeragam
1/2 tbsp – Soambu (Fennel Seeds)
3 nos – Poondu (Garlic)
Preparation:
Heat oil in a pan or vessel of capacity 1-1.5 litres. Toss the Red chillies broken into halves in the same pan. Add Jeeragam and then Vendhayam. Let it pop up and make sure these aren’t burnt/charred. Add the peeled onion (whole or cut) and saute them until the onion become translucent.
Now add the rice washed water and let it start boiling. At this point, add the washed spinach to the broth.
After 2-3 mins, dissolve the Coconut blend into the boiling broth. As it boils, you can see foamy bubbles over the broth. That means, the broth is ready to be served.
Keerai soup can be served seperately or served with rice as a main course.
Courtesy: Mom
