Gastric Issues

Moor Rasam

Ingredients

• Watery buttermilk – 2 cups
• Thick buttermilk – 2 cups
• Salt – as needed

To Roast & Grind

• Toor dal – 1 tbsp
• Dried red chilies – 2
• Pepper – 10
• Coriander seeds – 1 tbsp

Method

1. Roast & grind ingredients into powder; add to watery buttermilk with salt and boil 5 mins.
2. Stir in thick buttermilk, remove when frothy.
3. Temper mustard, asafoetida & curry leaves in ghee; pour over rasam.

Puli Inji

Ingredients

• Ginger – ¼ cup (chopped)
• Green chilies – 8
• Tamarind – lemon size
• Jaggery – lemon size
• Turmeric – ¼ tsp
• Salt – to taste
• Oil, mustard seeds, asafoetida, curry leaves

Method

1. Extract tamarind juice. Sauté mustard, curry leaves, ginger & chilies in oil until golden.
2. Add tamarind juice, spices & salt; boil.
3. Dissolve jaggery and add; simmer until oil separates.

Vendhaya Keerai Sambar

Ingredients

• Fenugreek leaves – 3 bundles
• Tamarind – lemon size
• Sambar powder – 2 tsp
• Toor dal – 1 cup

Method

1. Sauté leaves; cook dal separately.
2. Boil tamarind water with leaves, salt & powder; add dal.
3. Temper mustard & fenugreek seeds in oil; pour over sambar.

Agathi Keerai Soup

Ingredients

• Agathi leaves – 1 cup
• Toor dal – 2 tbsp
• Raw rice – 2 tbsp
• Cumin – ¼ tsp
• Garlic – 10 cloves
• Shallots – 15
• Tomatoes – 2
• Cloves, cinnamon, pepper, salt

Method

1. Pressure cook all ingredients with 4 cups water for 5 whistles.
2. Mash, add 2 cups water, strain and boil with salt.
3. Sprinkle pepper and serve hot.

Manathakkali Keerai Soup

Ingredients

• Manathakkali leaves – half bundle
• Rice wash water – 1 cup
• Grated coconut – ½ cup
• Shallots – 10
• Cumin – ¾ tsp
• Salt & sugar

Method

1. Boil leaves, rice water, shallots & cumin until leaves ¾ cooked.
2. Add salt, stir in coconut milk gently without boiling.
3. Season with pepper if desired; serve.