Course: Main Dish

Sambal Spiced Veggie Mee Goreng Recipe

Sambal Spiced Veggie Mee Goreng Recipe

Fiery, red, hot and full of flavour, this Sambal Spiced Veggie Mee Goreng is a vegetarian adaptation of the classic hawker food Mi Goreng which is popular in Indonesia, Malaysia and the Singapore. Made with homemade sambal paste and tossed in veggies, this is going […]

Sihi Kumabalakayi Gojju | Yellow Pumpkin Curry

Sihi Kumabalakayi Gojju | Yellow Pumpkin Curry

Creamy, spicy, sweet and oh-so-easy! This sihi kumbalakayi gojju (Yellow pumpkin curry) is the easiest curry you could make when you’re pressed for time. Just 5 basic ingredients and you have this gorgeous curry ready in 30 minutes! Sankranthi/Pongal saw some pumpkin in abundance. Yes, […]

Haalu Menasina Saaru

Haalu Menasina Saaru

A hand-me-down recipe from my grandmom, this Haalu menasina saaru ( literally translates to milk pepper rasam) is a rich and soupy rasam recipe that is just right for cold and nippy days. It has pepper, urad dal and channa dal as a base, cooked in milk and seasoned with cumin and mustard. Just 5 ingredients and you have the most soothing comfort food on the table in 20 minutes flat.

Haalu menasina saaru-Slurpy Platter

As a kid I remember my gramma making this rasam  for my paternal aunt and my mom who came home for her post-natal care. It is my gramma’s signature rasam recipe and is a hand-me-down from her to me. It is quite common in the Karnataka brahmin household and I’m the proud inheritor of this heavenly delight! Feel so proud of the legacy!  Normally pepper rasam is watery and translucent, but this one is a smooth blend of pepper, urad dal and channa dal with a hint of milk to negate the excessive heat (that pepper is known to cause).  It is one of the easiest rasam recipes I’ve known and tried.  You could even slurp it like soup or enjoy it with rice.

Haalu menasina saaru-Slurpy Platter

As a little girl, I remember how I used to sit next to my aunt and rejoice eating this menasina saaru with her while my grand mom balled out the rice and served it to her on the plate.

Yet another reason why this was a staple of post-natal mothers was because it would aid digestion and keeo the body warm, which in turn would keep the baby warm and comfortable through the breast-fed milk. It was also to induce immunity in the child and mother to prevent infections and other diseases that the new born or mother is prone to during that period. It amazes me as to how our ancestors really knew the science and art of food and how it was medicinally valued by them to keep diseases at bay. No wonder their life span was longer than ours and they led a quality life with good health, strength and a robust immune system.

Haalu menasina saaru-Slurpy Platter

On a cold evening, nothing is more comforting than this lovely rasam to sip into especially when the weather is nippy. Also, there’s just no count of how many times I have made this for my 10 m old during winter so that it keeps the phlegm at bay. This is the most healthiest thing you could consume during winters or on a rainy evening.

Haalu menasina saaru-Slurpy Platter

You can make a vegan version if you prefer to by adding coconut milk. Gives a distinct flavour as well. If you’re using coconut milk, you could probably skip using the coconut while grinding and just make do with the urad, channa dal and pepper.

You Might also like:

CREAMY SPINACH SOUP | PALAK SOUP

TOMATO AND BASIL SOUP

BROCCOLI ALMOND SOUP

Haalu menasina saaru-Slurpy Platter
Haalu Menasina Saaru
A hand-me-down recipe from my grandmom, this Haalu menasina saaru ( literally translates to milk pepper rasam) is a rich and soupy rasam recipe that is just right for cold and nippy days. It has pepper, urad dal and channa dal as a base, cooked in milk and seasoned with cumin and mustard. Just 5 ingredients and you have the most soothing comfort food on the table in 20 minutes flat. 
Haalu menasina saaru-Slurpy Platter
Haalu Menasina Saaru
A hand-me-down recipe from my grandmom, this Haalu menasina saaru ( literally translates to milk pepper rasam) is a rich and soupy rasam recipe that is just right for cold and nippy days. It has pepper, urad dal and channa dal as a base, cooked in milk and seasoned with cumin and mustard. Just 5 ingredients and you have the most soothing comfort food on the table in 20 minutes flat. 
Servings Prep Time
4People 10Minutes
Cook Time
10Minutes
Servings Prep Time
4People 10Minutes
Cook Time
10Minutes
Ingredients
To Roast and Grind
Seasoning
Binding Agent
Instructions
  1. To begin making the haalu menasina saaru, lets start by roasting and grinding the ingredients under 'Roast and Grind'.
  2. Add ghee in a small round bottomed pan and roast the pepper, urad dal and channa dal one by one until they pepper starts crackling and the dals are slightly brown, on medium heat. Just when you are about to turn off the stove, add the grated coconut and give it a stir. Allow it to cool and grind the roasted mixture along with coconut.
  3. Transfer the ground mixture to another vessel and add a bit of water (You could also add water to the mixer and give it a quick shake, so that it cleans up the left overs in the mixer and you could use it in the rasam). Add salt and once it starts boiling, add ½ cup of milk and let it boil for another five minutes until the liquid reaches a slightly thick consistency.
  4. Meanwhile, add a teaspoon of ghee in a tadka pan and and temper it with the mustard, jeera, hing, dried red chilli and add curry leaves. Add this to the rasam and enjoy while it is hot or serve it with a bowl of steamed rice.
Recipe Notes
  •  It is very important to maintain medium flame while making this rasam. Else it would burn all the ingredients which will turn the rasam bitter.
  • You can use coconut milk instead of the regular milk for a vegan version. But it is invariable to use it since it is the main binding agent. 
Roasted Pumpkin Pesto Pasta

Roasted Pumpkin Pesto Pasta

Recipe for roasted pumpkin pesto pasta is one of the creamiest, vegan pasta that is so satisfying, light and perfect for a weeknight meal or even a weekend Italian indulgence with a twist.

Thai Green Curry With Vegetables

Thai Green Curry With Vegetables

This recipe for Thai green curry with vegetables is so simple that you can actually make the curry in about 30 minutes if you have everything ready.   

Hulisoppu | Mixed Greens Curry

Hulisoppu | Mixed Greens Curry

This recipe for Hulisoppu is simple food that is simply delicious – Healthy, full of greens and tasty, this traditional and authentic Karnataka preparation, is native to most rural areas in Karnataka and is a must-try if you love adding greens in your diet. It is also the ultimate comfort food with ragi mudde (ragi balls) or even a bowl of steamed rice.

HuliSoppu - Slurpy Platter

Hulisoppu – roughly translates to tangy greens – However, in this context, it is a concoction of mixed greens (Spinach (palak), (Dantu) Amaranthus and Harive, another kind of green that belongs to the Amaranthus family).

If you do not find harive soppu, you can most definitely use spinach and amaranth to make this curry. The essence of it lies in the simplicity of this curry and is extremely tasty. It is usually paired with ragi mudde (Learn how to make ragi mudde with step-wise instructions and pictures).

HuliSoppu - Slurpy Platter

You can also pair it with akki rotti, steamed rice and dosa. This is one of those recipes you want in your quick-and-easy list for days when you need something on the table fast and you’d prefer it to be healthy and absolutely satisfying.

Hulisoppu - sindhu bharadwaj

This would be perfect for lunch/dinner even on a weeknight. I hope you like this recipe and try it. Do leave your feedback and tag @slurpyplatter on Instagram if you like it!

HuliSoppu - Slurpy Platter
Hulisoppu | Mixed Greens Curry
This recipe for Hulisoppu is simple food that is simply delicious. A traditional and authentic Karnataka recipe which is easy, ready in 30 minutes and absolutely healthy and satisfying.
HuliSoppu - Slurpy Platter
Hulisoppu | Mixed Greens Curry
This recipe for Hulisoppu is simple food that is simply delicious. A traditional and authentic Karnataka recipe which is easy, ready in 30 minutes and absolutely healthy and satisfying.
Servings Prep Time
3People 15Minutes
Cook Time
15Minutes
Servings Prep Time
3People 15Minutes
Cook Time
15Minutes
Ingredients
Seasoning
Instructions
  1. To begin making the hulisoppu, heat a tsp of oil in a frying pan and saute the onions, jeera, green chillies and coconut. Allow it to cool and transfer it a bowl.
  2. In the same pan cook the spinach, amaranthus and harive until they wilt and the raw smell dissipates. Allow it to cool.
  3. Mix it with the other ingredients in step 1 and grind it to a slightly smooth paste by adding very little water. Transfer the mixture to a pan and bring to a boil on low flame.
  4. In a small pan heat oil, add mustard seeds, once it splutters and the curry leaves. Sprinkle it over the curry and enjoy it with a bowl of steamed rice or ragi mudde.
Korean Japchae Noodles Recipe (Sweet Potato Starch Noodles)

Korean Japchae Noodles Recipe (Sweet Potato Starch Noodles)

This classic Korean Japchae Noodles (sweet potato noodles) is a popular Korean delicacy that has a melange of stir-fried vegetables, with a savoury sauce. When I first heard/wrote about Japchae while I was working for my client (have written so much about Asian cuisine that […]

Mavinakayi Saaru | Instant Raw Mango Rasam

Mavinakayi Saaru | Instant Raw Mango Rasam

One of the easiest instant rasam you can prep up in no time. This raw Mango rasam requires all of 5 ingredients and 30 minutes of your time.