Shyamala’s Amazing Cooking Class Recipes
4 long carrots
2 green chilies
1 cup grated coconut
1 cup coriander leaves
1 cup curry leaves
1 cup cut onions
1 cup mustard seeds
1 tsp. Urad dhal
salt to taste
Grate the carrots and add the grated coconut. Heat 1 tbsp. of sesame oil in a pan. When hot add the mustard seeds. Allow it to crack. Add the urad dhal to it. Wait until it turns light brown. Add the onions, green chilies and curry leaves. Allow them to fry for a few minutes.
Add the mixture of carrot and coconut grating to the pan. Add salt. Toss it for a few minutes and then remove it from fire. Decorate with coriander leaves for final touch.
2 cups dhal (toor)
2 green chilies (serano or jalapeno)
1 tsp. Tumeric powder
1 tsp. Sesame oil
1 tsp. Mustard seeds
1 tsp. Fenugreek seeds
½ cup asafetida
1 tsp. Curry leaves (fresh)
½ cup coriander leaves (cilantro)
Cook the dhal in a pan with enough water to cook it soft. While cooking the dhal add the tumeric powder and sesame oil. When soft remove from heat. Heat the oil in a small pan. Add the fenugreek and mustard seeds. Allow them to crack and then add the curry leaves to it. Add the mixture to the dhal along with salt and asafetida and coriander leaves.
1 bitter gourd
1 small cup any variety of fresh string beans
1 small cup any variety of squash
2 cups grated coconut (fresh)
1 tbsp. Cumin seeds
2 green chilies (serano)
1 tbsp. Coconut oil
Cut the vegetables into 1” long pieces. Put them in a pan with just enough water to cook the vegetables. Add salt to taste. When done, grind the coconut, cumin seeds and green chilies and add to the vegetables. Add the coconut oil to it and remove from heat.
Lemon sized piece of tamarind pulp
2 cups hot water
salt to taste
a few curry leaves
20-25 garlic cloves, peeled but left whole
2 tsp. Oil
2 tsp. Oil
4 red chilies (Chile peppers)
¾ tsp. Black peppercorns
2 tsp. Coriander seeds
1 tsp. Bengal gram dhal (yellow split peas, chana dhal)
1 tsp. Cumin seeds
few curry leaves
2 tsp. Ghee (or olive)
1 tsp. Brown mustard seeds
2 red chiles (chile peppers), halved
Paste: Heat 2 tsp. oil in a heavy frying pan or skillet. Add the 4 red chiles, black peppercorns, coriander seeds, and Bengal gram dhal. Sauté for 2-3 minutes. Place the mixture in an electric blender or food processor. Add the cumin seeds and a few curry leaves. Blend ingredients to a fine paste. Set aside.
Soak the tamarind in 2 cups hot water for 15 minutes. Strain the tamarind water into another container, squeezing as much liquid as possible out of the tamarind pulp. Discard pulp. Place juice in a heavy saucepan. Add the salt and extra curry leaves. Simmer over a low heat until the raw smell disappears.
In the meantime, sauté the peeled whole garlic cloves in 2 tsp. Oil, until golden in color. Add to the boiling tamarind juice with the paste. Simmer until well blended. Add more water if the rasam is too thick.
Tempering: Heat 2 tsp. ghee in a heavy frying pan or skillet. Add the mustard seeds and halved red chiles. When the mustard seeds splutter, add this mixture to the rasam. Serve hot.