DAKSHIN HOTPOT / RASAM HOTPOT

This month in our group, "Shhhhhh Cooking Secretly"  the theme that was chosen is HOT POT  as it is winter season and a perfect time to relish steaming hot dishes. This reminded me of the Oriental dish Steam Boat. On the same lines I thought why not create an Indian dish and I made Dakshin Hotpot. 

What is Steam Boat ?

A small gas or electric stove is put in the middle of the dining table with a pot of chicken stock with herbs. Some raw meats , sea food and vegetable pieces are kept in a platter. These are cooked as desired by the diners and relished in bowls. 

How I made Dakshin Hotpot ?

With Indian dishes which require elaborate cooking process it had to be pre-cooked and the assembling was done on the table. I chose South Indian items like rasam, cocktail vadas, mixed vegetable poriyal and rice. Enjoyed them in a bowl topped with some fried noodles for crunchiness.

Rice:

Cook the rice, drain it and set aside.

Rasam:

Soak about 1/4 cup of toor dal and pressure cook it. 

Heat oil and add the tempering of asafoetida, mustard seeds, cumin seeds, curry leaves and red chillies.

Add the mashed dal and tamarind extract. You may add a small tomato as well.

Boil it adding salt, turmeric powder and rasam powder. 

Garnish with coriander leaves and rasam is ready. 

You can see the detailed Rasam recipe - HERE

Cocktail Vadas:

Soak about 1/2 cup of  Urad dal for 2-3 hours.

Grind in without adding water. 

Mix salt to taste and a pinch of baking powder.

You can add little chopped onion, green chillies and coriander leaves if you like or just make them plain.

Heat oil and drop tiny fritters with a spoon or hand.

Fry until done and remove on a kitchen tissue.

You can see the detailed Cocktail Vadas recipe - HERE

Mixed Vegetable Poriyal:

You can choose any vegetables of your choice.

Cut them into small pieces and parboil them with salt.

Heat little oil and add the tempering ingredients. ( asafoetida, mustard seeds, Curry leaves, dry red chilli pieces) 

Add the vegetables and stir them together. You can season them with spice powders / podi / sambar powder or rasam powder if you like. 

Sprinkle some grated coconut finally and give a nice stir. 

 

You can see the detailed recipe of Mixed Vegetable Poriyal - HERE 

Fried Noodles for topping:

You can fry the noodles to a crispy texture or even used fried appalams (pappadums) or vadams. Crumble them and add on top just before serving.

To Assemble the Rasam Hotpot / Dakshin Hotpot:

Pour 3-4 ladles of rasam in a soup bowl or any deep plate

Spoon in some rice and poriyal.

Add few cocktail vadas.

Crumble the fried noodles or appalams and serve immediately.

About the Group:

Shhhhh Cooking Secretly is a monthly challenge in a facebook group where we are paired with a different partner every month. Two secret ingredients are  chosen by each partner for the other one and we prepare any dish with those ingredients based on the selected theme of the month. This month's theme Hotpot was Priya Iyer's idea. Check out her Moong dal Khichdi with Kale, a very innovative combo.

My partner was Preethi Prasad who gave me Toor Dal and Curry Leaves as my secret ingredients and I made Dakshin Hotpot using them. She made a very tasty street food Masala Pav using the 2 secret ingredients that I chose for her, Raw banana and Salt.

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