Dill Saaru(Rasam), Dill Potato Palya and Amma's Kai Tuttu

Most of my friends and people who know me tell me, “You are so strong S. You know how to deal with worst situations”. This always makes me think again and again. Am I that strong? Can I cope up with any worst things and survive? No, I am definitely not that strong. If I am strong, then I inherited it by default. I inherited it by genes from one strong woman, my mother. I am blessed to have been raised by a woman who is never afraid to show her unconditional love. She never backs down from anything or anyone when situations gets worse! She has given us courage, unconditional love, identity of our own, pride and ability to stand on our own feet in this not so kind world.

There is no greater love than the love of a Mother. There are times, even now, when I don’t feel well and I pick up the phone and call her. As soon as I hear her voice I revert to a child, and as always in her loving way she makes everything alright! If anyone to ask me who my role model is, I would happily and proudly say it’s my Amma. I want to be like her in every way. The best compliment I ever got is from my Appa when he said I cook like my Amma. It felt so good to hear those words.

Dill Saaru and Dill Potato Palya

My favorite food is simple Anna and Saaru (Rice and Rasam) cooked by my mother and given as Kai Tuttu. Amma used to take big plate and mix rice and rasam. I with my younger sister and kid brother would sit on floor for dinner. Amma would make big lemon sized balls of rasam rice and put it on our palm and we kids would happily eat them listening to the tales of wit and courage with awe! This way we always ended up eating more food than normal. Amma’s kai tuttu is like divine nectar and even now when ever I get chance I like to eat food that way. I guess we all are still children in heart and soul. 

Dill Saaru and Dill Potato Palya

Here is the recipe of Dill Saaru which was, is and will always remain my favorite food because I must have had this for n-times as kai tuttu. This is my tribute to Amma on Mother's Day and also it's her B'day (little belated).

Dill Saaru

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Dill Saaru
Prep Time: 5-10 mins
Cooking Time: 15-20 mins
Serves: 4-5

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Ingredients:
1 cup Dill, chopped
1 cup Yellow Pigeon Peas/Toor Dal
1-2 tbsp Jaggary
2 tbsp Coriander Leaves, chopped finely
Salt to taste

For Grinding:
1 marble size Tamarind Pulp
1 tsp Black Pepper
3-4 Dry Red Chillies
½ tsp Jeera/Cumin Seeds
2-3 Garlic Cloves

For Seasoning:
1 tbsp Oil
1 tsp Mustard
1 Dry Red Chilli
Few Curry Leaves
Pinch of Hing/Asafetida

Dill Saaru

Method:

1. Cook pigeon peas/toor dal with enough water and cool it.
2. Grind half of this dal with pepper seeds, jeera, dry chillies, garlic and tamarind without adding any water and keep it aside.
3. In a deep pan, take little water and bring it to boil.
4. To this add ground masala and remaining dal with salt to taste.
5. Cook this in a medium flame till it starts boiling.
6. Reduce the flame and add chopped dill adnd coriander leaves and cook for futher 5-10 minutes.
7. Season it with mustard, dry chilli, hing and curry leaves.
8. Serve this hot with white rice with ghee and papads.

Dill Saaru

I made Dill Potato Palya inspired by Manjula of Dalitoy’s Dill Potatoes. I added few more things to it to give it a different twist.

Dill Potato Palya

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Dill Potato Palya
Prep Time: 5-10 mins
Cooking Time: 15 mins
Serves: 2-3

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Ingredients:
1 Onion, chopped finely
2 medium Potatoes, peeled, diced and boiled
½ bunch Dill, chopped
1 tsp thick Tamarind Paste
1 tbsp Jaggary
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
2 cloves Garlic, chopped finely
Salt to taste

For Seasoning:
1 tsp Mustard
1 tsp Urad Dal
¼ tsp Hing/Asafetida
Few Curry Leaves
1 Dry Red Chilli
1 tbsp Oil

Dill Potato Palya

Method:

1. Heat oil in a pan and add mustard, urad dal, broken chillies, hing and curry leaves.
2. When mustard starts spluttering, add chopped garlic and onions and sauté them till onions turn translucent.
3. To this add turmeric powder,chilli powder, tamarind paste and jaggary powder and sauté them for few seconds till masalas blend.
4. Now add boiled potatoes, dill and salt to taste and cook them adding ¼ glass of water in a medium flame till all the water is absorbed.
5. Serve them hot with rice or roties and enjoy.

Dill Potato Palya