Paruppu selavu rasam recipe. A traditional Kongunadu-style rasam recipe made with spices and herbs. A very good comforting home remedy for cough and cold. Serve with rice.
Selavu rasam is a traditional rasam recipe made in the Konguadu region. During the times of previous generations, most of the grains and vegetables required for the home would be grown on the farm. The ones that aren’t grown would usually be bartered with the neighboring farms. The only real cash expense would be for the products bought from the market. Spices in the majority were bought from the market. “Selavu” means expense in Tamil and “selavu dabba” meant a spice box kept in the kitchen. In the rest of Tamilnadu, the spice box is usually referred to as “Anjarai Petti”. Even today it’s called as selavu dabba and not otherwise in Kongu region. Since this rasam is made with a variety of spices, it came to be called as selavu rasam. Selavu also came to mean spices in the kitchens of Kongunadu.
I have already shared another recipe for selavu rasam here.
https://www.kannammacooks.com/paruppu-selavu-rasam/
This recipe is slightly different from the recipe above. It uses a spice paste where the spices, veggies and toor dal is roasted in oil and ground. It is ground to a slightly coarse paste and the paste is then tempered and made to rasam. This rasam is very comforting when someone has a cough or cold and is usually served hot with rice.
Here are the things you can buy online for making Paruppu Selavu Rasam Nutri Blender PRO https://amzn.to/3qJ1guh Earthen Kadai/Clay Pot https://amzn.to/3YllXew Cold Pressed Natural Virgin Coconut Oil https://amzn.to/3JcsMr8
Here is the video of how to make Paruppu Selavu Rasam
For the Selavu Masala Paste
1 teaspoon coconut oil 1 teaspoon toor dal 3/4 teaspoon black pepper 3/4 teaspoon coriander seeds 1/2 teaspoon cumin seeds 1 dried red chilli 1 sprig of curry leaf 5 Indian shallots 5 cloves garlic 1 tomato 1/4 teaspoon turmeric powder 1/4 inch piece tamarind 2 tablespoon water
For Tempering the Rasam
1 teaspoon coconut oil 1/4 teaspoon mustard seeds 1 sprig of curry leaf 1 green chilli, chopped 3 Indian shallots, sliced 2 cups water 1 teaspoon salt 2 tablespoons coriander leaves, chopped
First, let’s make the masala paste for rasam. Heat oil in a pan and add in the toor dal, black pepper, coriander seeds, cumin seeds, dried red chilli, curry leaves, shallots and garlic. Saute on a low flame for about two minutes. Add chopped ripe tomato and saute for a few minutes more till the tomatoes are soft. Add in the turmeric powder and a small piece of tamarind. Saute for a few seconds. Remove from heat and set aside to cool.
Grind the roasted mixture with a few tablespoons of water to a slightly coarse paste. Set aside.
Now, let’s temper the rasam. Heat coconut oil in a pan. Add in the mustard seeds, curry leaves and chopped green chilli. Add the sliced shallots. Saute for a minute. Add the ground paste and water. Add in the salt and mix well to combine. Let everything come to a boil. Once the rasam is boiling, finish it with a generous sprinkling of coriander leaves.
Serve hot with rice.
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 15m
For the Selavu Masala Paste
1 teaspoon coconut oil 1 teaspoon toor dal 3/4 teaspoon black pepper 3/4 teaspoon coriander seeds 1/2 teaspoon cumin seeds 1 dried red chilli 1 sprig of curry leaf 5 Indian shallots 5 cloves garlic 1 tomato 1/4 teaspoon turmeric powder 1/4 inch piece tamarind 2 tablespoon water
For Tempering the Rasam
1 teaspoon coconut oil 1/4 teaspoon mustard seeds 1 sprig of curry leaf 1 green chilli, chopped 3 Indian shallots, sliced 2 cups water 1 teaspoon salt 2 tablespoons coriander leaves, chopped
First, let’s make the masala paste for rasam. Heat oil in a pan and add in the toor dal, black pepper, coriander seeds, cumin seeds, dried red chilli, curry leaves, shallots and garlic. Saute on a low flame for about two minutes. Add chopped ripe tomato and saute for a few minutes more till the tomatoes are soft. Add in the turmeric powder and a small piece of tamarind. Saute for a few seconds. Remove from heat and set aside to cool.
Grind the roasted mixture with a few tablespoons of water to a slightly coarse paste. Set aside.
Now, let’s temper the rasam. Heat coconut oil in a pan. Add in the mustard seeds, curry leaves and chopped green chilli. Add the sliced shallots. Saute for a minute. Add the ground paste and water. Add in the salt and mix well to combine. Let everything come to a boil. Once the rasam is boiling, finish it with a generous sprinkling of coriander leaves.
Serve hot with rice.
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 15m
Find it online : https://www.kannammacooks.com/paruppu-selavu-rasam/
Recipe for Sri Lankan-style green bean curry made with beans, shallots, spices, and herbs. Finished with coconut milk for the rich flavour. Served with rice.
This is one of my favorite ways to serve green beans. The kick from the chillies nicely balanced by the rich coconut milk and well-cooked beans served with rice is my kind of everyday meal. This curry comes together in no time and is perfect when served with rice. I learnt this recipe from Sathiskumar Shanmugam of @thecurryleafchef His food is predominantly Tamil-style Sri Lankan and I love it. His Insta stories are filled with him making tea of all types for his family.
The first time I had this curry was on our trip to Srilanka. This featured almost every day during lunch wherever we went. Sometimes the same preparation is made with long beans too. This slightly wet vegetable preparation goes so well with rice. One of the perfect everyday side dishes you can make.
The original recipe uses Sri Lankan unroasted curry powder. If you cannot source Sri Lankan unroasted curry powder, Indian garam masala powder or Indian curry powder, or store-bought South Indian chicken masala powder is a very good substitute. Indian Curry Powder https://amzn.to/3Y8wMRk South Indian Chicken Masala Powder https://amzn.to/3Y6Dbwx
Here are the things you can buy online for making this recipe Serrated Kitchen Knife For Indian Kitchen https://amzn.to/3Xf7pwc White Granite Pan with Lid PFOA Free https://amzn.to/3HDhdsD Indian Curry Powder https://amzn.to/3Y8wMRk South Indian Chicken Masala Powder https://amzn.to/3Y6Dbwx Red Chilli Flakes https://amzn.to/3wUfV97
Here is the video of how to make Sri Lankan Green Bean Curry
1 tablespoon coconut oil 1/4 teaspoon mustard seeds 1/4 teaspoon fennel seeds 1/4 teaspoon cumin seeds 1/2 cup shallots, sliced 5 cloves garlic, sliced 1 sprig of curry leaves 1 tomato, chopped 250 grams of green beans, chopped 3 tablespoon water to cook 1 teaspoon salt 1/4 teaspoon turmeric powder 1/2 teaspoon chilli flakes 1 teaspoon Srilankan unroasted curry powder (see notes) 1/4 cup thick coconut milk
Heat coconut oil in a pan and add the mustard seeds, fennel seeds, and cumin seeds. Let the mustard seeds crackle. Add in the chopped shallots, garlic, and curry leaves. Saute on a low flame till the shallots are soft. Add the tomatoes and cook for a couple of minutes more. Let the tomatoes become soft and mushy. I cover the pan with a lid while the tomatoes are cooking so it cooks faster.
Add in the chopped green beans. Chop the green beans at an angle. Add a few tablespoons of water and mix well to combine. Cover the pan with a lid and cook for about 10 minutes or until the beans are tender.
Add in the salt, turmeric powder, curry powder, and red chilli flakes. Cook for a couple of minutes.
Finally, add the coconut milk and cook for a minute. I have used canned coconut milk and it works just fine.
Our Green bean curry is ready. Remove from heat and serve with rice.
Notes
The original recipe uses Sri Lankan unroasted curry powder. If you cannot source Sri Lankan unroasted curry powder, Indian garam masala powder or Indian curry powder, or store-bought South Indian chicken masala powder is a very good substitute. Indian Curry Powder https://amzn.to/3Y8wMRk South Indian Chicken Masala Powder https://amzn.to/3Y6Dbwx
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
