Madhwa Sampradaya Kai Rasa
OMG! What a Taste , What an Aroma .
I profusely Thank my very good friend Vimala Vijayendran for sharing such a delicious recipe. The flavours play in this dish. Can make this Kai Rasa for Dwadasi Paaranai. I have used mango to make this Kai Rasa. Goes well with Soft Bun Dosas, Ven Pongal, Arisi ( rice ) Upma and Plain Rice with a nice raitha and pappad.
Peeled and cubed mangoes – 2 cups
Thick tamarind extract – 1 and 1/4 cups
Salt to taste
Grated jaggery – 4 tablespoons
Turmeric powder – 1/4 teaspoon
Rice flour – 1 teaspoon
Roast In Oil And Grind To A Fine Powder
Gingelly oil – 1 tablespoon
Mustard seeds – 4 teaspoons
Urad dhal – 1 teaspoon
Methi ( fenugreek ) seeds – 1 teaspoon
Bydagi ( or ) Kashmiri Dry red chillies – 5 or 6
Solid Asafoetida – 1 small piece
Heat a pan. Add oil . Keep the flame on sim. Add all the above mentioned ingredients. Fry to a golden colour. Transfer to another plate. Cool. Blend the ingredients to a fine powder.
Gingelly oil – 4 tablespoons
Mustard seeds – 1 teaspoon
Finely chopped curry leaves – little
Heat a pan. Season. Add the chopped mango pieces. Add the turmeric powder. Keep the flame on medium. Sauté for 3 minutes. Add the thick tamarind extract. Cover and cook on sim flame for 5 minutes. Add the salt to taste and the grated jaggery. Cook for 3 minutes on sim flame. Add the rice flour to the powdered spices and mix. Add 1/4 cup of water and mix well. Add this mix to the mango and cook on sim flame for 5 minutes. By now the Kai Rasa would have thickened. Switch off the stove. Garnish. Serve hot.
1) Can make this Kai Rasa with 5 or 6 big goose berries or with 1 citron ( narthangai ) ( peel the narthangai slightly and use ).
2) Kai Rasa goes well with phulkas also .