Senai Kizhangu Masiyal Recipe|hot Rasam|Streamed Rice

Lunch menu: After Diwali pot luck, so much food we wanted to have some comforting food. We had a simple lunch menu made with Senai, rice and hot Rasam. We completely enjoyed the simple lunch. It’s a heavenly combo of having Rasam with streamed rice along with some variety of Kizhangu’s. You can try masiyal with potato, sweet potato as well. Ingredients will be the same. Senai, is highly rich in potassium.

Ingredients : Senai Kizhangu Masiyal recipe

Senai Kizhangu – 1 cup (pre-boiled)

Medium sized cut onion – 1

Chopped garlic – handful

Curry leaf – handful

Jeera – 1 tablespoon

Mustard seed – 1 tablespoon

Chilly powder – 1 tablespoon

Salt to taste

Instructions: Heat a pan with oil. Add mustard seed, jeera and fry onion until it turns to golden brown. Add chopped garlic and curry leaf. Allow them to cook well for 5 mins. Add salt and chilly powder. Then add boiled and mashed senai Kizhangu. Mix well and cook for 5 mins. It’s ready to serve !!

Rasam : Magic recipe to have a happy tummy! Each home have their own way of making Rasam. We used to make Rasam Podi and stock it for 1-2 months. I will add the Rasam Podi recipe separately. Today, we will see how to make basic Rasam with homemade Podi.

Ingredients : Rasam Recipe

Soak Items – Crushed tomato – 1

Garlic pods – 2

Lemon size tamarind

Rasam powder – 1 tablespoon

Thalipu items – Mustard seed, jeera, asafoetida, curry leaf, red chilly, garlic.

Instructions : Take one glass of water in a bowl and soak the listed items for 30 mins. So that the tamarind gets mixed up well in water. Heat a pan and add oil. Add mustard seed, jeera, asafoetida, red chilly, garlic and curry leaf. Pour the soaked items and add salt to it. Allow them to boil for 10 mins and garnish with coriander leaf.

White Rice : Boil one cup rice in hot water and add one spoon salt. Allow the rice to cook for 15 mins. Filter the water and it’s ready to serve piping hot in a plate !!!

Notes: 1. Boil the Senai Kizhangu in pressure cooker or instant pot so that it gets into mashy consistency. Pressure cooker time – upto 3 vessels. Instant pot – Pressure Cook time – 12 mins (natural release). Mashy consistency is the key to make any kind of masiyal.