Comfort Food South Indian style

Even though I have acquired tastes for different types of cuisines and love food in general, I enjoy South Indian food in my own way. Infact according to hubbie, I eat Southie food with the occasional trademark slurp ( Don't be alarmed, I absolutely don't). But, I agree to the extent that I really savour the taste. I made a modest but extremly heartly meal of Vatral Kuzhumbu, Vazhakkai (plantain) curry, Lemon rasam, plain rice, curd rice to extinguish the flames and salad.

Vatral Kuzhumbu

Every family has their own take on this. Here is one from food blogosphere's Shammi.
Here is how it is made in the old GM house.

Vatral Kuzhumbu
2 ladles oil	Heat
1 tsp mustad seeds 1/4 tsp methi seeds 2-3 dried red chillies	Add to oil and crackle
1 cup sliced onion 3 tsp sambar powder 2 tsp rasam powder	Add to oil and fry till fragrance exudes
1 lime sized tamarind	Extract 3 cups of juice and add
2 tsp salt	Add
Boil for 15-20 mins or thick consistency

Traditionally as Shammi points out, you use dried goodies (Vatral) that you can get from the Indian stores. In their absence, you can use other vegetables (like I have) onions, brinjal, beans, okra etc, and fry them well in the cooking process. Also, keep in mind that the spices must also cook well until the raw smell is gone. In my opinion, the simplest and best accompaniment to this Kuzhumbu is simple potatoes cooked till crispy in simple seasonings like salt and turmeric. Also, Spinach is another classic accompaniment.

I however decided to cook potato's cousin brother, the plantain.

Vazhakkai (Plantain) Curry
3 plantains	Peel, wash and chop into even bite size pieces
2 tbps oil 1 tsp mustard seeds 1 tsp urad dal	Heat oil and crackle seeds. Add chopped plantains
2 tsp salt pinch asafetida	Scald the plantains. Cook undisturbed for 10 mins
2 tsp curry powder or sambar powder	When slight browning occurs, add curry powder. Cook uncovered for 5 -10 mins more till desired crispiness obtained

As a wise one has rightly said "Self Restraint solves all problems". I tried to practice it, and didnot harass the veggies, just let them cook in peace, and the results as promised were great.

Lemon (Juicy) Rasam

I love rasam. What a tangy and nutritious meal it makes. There are different types of rasam... my absolute fav is lemon rasam. Apparently when I was young (er), I coined the term 'juicy' rasam meaning lemon rasam. But my suspicion is that Mommie came up with this term, she is always making up cute names to make things sound appetizing. Rasams are also the easiest things in the world to make! Throw in the ingredients, and let the heat do the job. The only smarts needed is NEVER let the rasam boil. It must gently froth just below boiling point.

Lemon Rasam
5 cups water 4-5 green chillies slit 1 tsp turmeric powder 2 tsp salt 2 tsp rasam powder big pinch asafotida 1 tomato chopped roughly	Add to stockpot/vessel on medium heat.
1.5 cups cooked toor dal	When rasam begins to froth, add dal. Let the mixture bubble and froth
juice of 1 lemon	Add
1 tsp oil 1 tsp mustard seeds	Add tempering to rasam

There you go. Don't forget to enjoy a nice helping of curd rice at the end of this meal. Here is a great recipe for curd rice by Raji of My Cuisine.