Selavu Rasam, Kongunad Special Selavu Rasam

Selavu Rasam is a kongunad specialty made with spices and aromatics and is an excellent home remedy for cold, sore throat and flu. Recipe with step by step pictures.

Selavu Rasam is one of the very unique rasam variety from the Kongunad region. The spices are called as selavu in Tamil. Everyday spices are referred to as “selavu samaan” செலவு சாமான். There is an interesting story behind the word selavu. Selavu also means expense in Tamil. In olden days – the grains, veggies etc… would grow in the farm and whatever is harvested will go to the kitchen pantry, some produce will be bartered with the neighboring farms and the remaining will go to the market. The only expense – “selavu” was to buy the spices for cooking.

Here is how to do selavu rasam. You will need the following for making the selavu masala.

I have used a clay pot for making the selavu rasam today. Heat sesame oil in a pan and add in all the selavu masala ingredients at once. Saute on a low flame for 2-3 minutes until fragrant and the onions are soft. Remove from heat and set aside to cool.

Grind the roasted selavu masala ingredients with half a cup of water to a smooth paste. Set aside.

Heat sesame oil in the same pan and add in the mustard seeds and curry leaves. Let the mustard seeds crackle.

Add in the finely chopped shallots and fry for a minute.

Add in the chopped tomatoes and the salt. Make sure the tomatoes are very ripe.

Once the tomatoes are cooked, add in the spice paste.

Add in 750 ml of water, tamarind pulp and fresh coriander leaves. No need to chop the leaves. Add it whole.

Let the rasam simmer. It will start to foam up. Once it foams up, reduce the flame to medium.

Let the rasam simmer for 5 minutes. Switch off the flame after 10 minutes.

Selavu rasam is ready!!!

Serve hot! This can be served like a soup or had with hot rice.

Selavu Masala

• 1 teaspoon sesame oil (Indian gingelly oil)
• 1 Gundu chilli
• 5 small onions – Indian shallots
• 4 - 5 curry leaves
• 1 teaspoon cumin seeds
• 1 teaspoon black pepper
• 2 teaspoon coriander seeds
• 5 garlic cloves

For tempering the rasam

• 2 teaspoon sesame oil (Indian gingelly oil)
• 1/4 teaspoon mustard seeds
• 1 sprig curry leaves
• 3 small onions, chopped
• 2 ripe country tomatoes, chopped (use one tomato if big)
• 1 teaspoon salt
• 2 sprigs coriander leaves
• 1/2 lime sized tamarind (optional – see notes)

Selavu Masala

1. Heat sesame oil in a pan and add in all the selavu masala ingredients at once. Saute on a low flame for 2-3 minutes until fragrant and the onions are soft. Remove from heat and set aside to cool.
2. Grind the roasted selavu masala ingredients with half a cup of water to a smooth paste. Set aside.

Tempering the rasam

1. Heat sesame oil in the same pan and add in the mustard seeds and curry leaves. Let the mustard seeds crackle.
2. Add in the finely chopped shallots and fry for a minute.
3. Add in the chopped tomatoes and the salt. Saute the tomatoes.
4. Once the tomatoes are cooked, add in the spice paste.
5. Add in 750 ml of water, tamarind pulp and fresh coriander leaves. No need to chop the leaves. Add it whole.
6. Let the rasam simmer. It will start to foam up. Once it foams up, reduce the flame to medium.
7. Let the rasam simmer for 5 minutes. Switch off the flame after 5 minutes.
8. Serve hot! This can be served like a soup or had with hot rice.

Notes

If the tomatoes are tangy, tamarind need not be added.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Soup
• Cuisine: Tamilnadu

Selavu Masala

• 1 teaspoon sesame oil (Indian gingelly oil)
• 1 Gundu chilli
• 5 small onions – Indian shallots
• 4 - 5 curry leaves
• 1 teaspoon cumin seeds
• 1 teaspoon black pepper
• 2 teaspoon coriander seeds
• 5 garlic cloves

For tempering the rasam

• 2 teaspoon sesame oil (Indian gingelly oil)
• 1/4 teaspoon mustard seeds
• 1 sprig curry leaves
• 3 small onions, chopped
• 2 ripe country tomatoes, chopped (use one tomato if big)
• 1 teaspoon salt
• 2 sprigs coriander leaves
• 1/2 lime sized tamarind (optional – see notes)

Selavu Masala

1. Heat sesame oil in a pan and add in all the selavu masala ingredients at once. Saute on a low flame for 2-3 minutes until fragrant and the onions are soft. Remove from heat and set aside to cool.
2. Grind the roasted selavu masala ingredients with half a cup of water to a smooth paste. Set aside.

Tempering the rasam

1. Heat sesame oil in the same pan and add in the mustard seeds and curry leaves. Let the mustard seeds crackle.
2. Add in the finely chopped shallots and fry for a minute.
3. Add in the chopped tomatoes and the salt. Saute the tomatoes.
4. Once the tomatoes are cooked, add in the spice paste.
5. Add in 750 ml of water, tamarind pulp and fresh coriander leaves. No need to chop the leaves. Add it whole.
6. Let the rasam simmer. It will start to foam up. Once it foams up, reduce the flame to medium.
7. Let the rasam simmer for 5 minutes. Switch off the flame after 5 minutes.
8. Serve hot! This can be served like a soup or had with hot rice.

Notes

If the tomatoes are tangy, tamarind need not be added.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Soup
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/selavu-rasam/

Recipe for Arasanikai Poriyal. An everyday south Indian Yellow Pumpkin Stir-Fry recipe made with sauteed pumpkins and coconut. Recipe with step by step pictures.

Arasanikai or Yellow Pumpkin is my husband’s favorite veggie at home and this is a very simple everyday stir-fry recipe that can be put together in minutes. https://www.instagram.com/p/BdwQ6_GgYIh/?taken-by=kannammacooks Here is how to do Arasanikai Poriyal. Heat oil in a pan and add in the mustard seeds and cumin seeds. Let the mustard seeds crackle. Add in the curry leaves. Add in the chopped onions and saute for a couple of minutes.

Add in the chopped pumpkin. I remove the skin off of the pumpkin as it can be a little fibrous. In some households, if the pumpkin is young, they do cook the pumpkins along with the skin. Its a personal preference. But if its a mature pumpkin, the skin will be hard and fibrous. So do not use the skin of a mature pumpkin.

Add in half a cup of water. Add in a teaspoon of sambar powder and salt. At home, we also add half a teaspoon of jaggery. We like the little sweetness of the jaggery in pumpkin.

Cover the pan with a lid and cook on a medium flame for about 6-7 minutes. Pumpkin cooks very fast. It will become mushy if its overcooked. So do not add too much water.

Use a spatula to cut the pumpkin piece into half to check if its tender. If the pumpkin is not tender, add few tablespoons of water and cook for a minute or two more. Once the pumpkin is cooked and tender, add in the fresh shredded coconut and remove from heat.

Serve hot with rice.

• 1 teaspoon sesame oil (Indian gingely oil)
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• 2 sprigs curry leaves
• 1 onion, finely chopped
• 500 grams yellow pumpkin
• 1 teaspoon sambar powder
• 1/2 teaspoon salt
• 1/2 teaspoon jaggery
• 1/4 cup shredded coconut

1. Heat oil in a pan and add in the mustard seeds and cumin seeds. Let the mustard seeds crackle. Add in the curry leaves. Add in the chopped onions and saute for a couple of minutes.
2. Add in the chopped pumpkin.
3. Add in half a cup of water. Add in a teaspoon of sambar powder, jaggery and salt.
4. Cover the pan with a lid and cook on a medium flame for about 6-7 minutes.
5. Once the pumpkin is cooked and tender, add in the fresh shredded coconut and remove from heat.
6. Serve hot with rice

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Side Dish
• Cuisine: Tamilnadu