Rasam
Ingredients:
Paruppu(Thuvar Dhal) : 1 Tblsp Boiled
Pepper (Milagu) : 1 Tsp(10 -12 Nos.,)
Coriander Seeds : 1 Tsp
(Dhaniya)
Cumin seeds(Jeera) : 1/2 Tsp
Red Chillies(Sigappu : 2 No.
Milagai)
Garlic : 4-5 Pods(Pal)
Tomato : 1 Medium Size
Tamarind(Puli) : Amla size
Turmeric Powder : A Pinch
Mustard Seeds :1/2 Tsp
Curry Leaves : 7 -8 leaves
Coriander : a Small quantity
Salt : Approx., 1 Tsp heaped
Oil : 1 Tsp
Method :
Soak tamarind in hot water.
Put the Boiled Paruppu in a vessel. Mash it with a laddle adding half cup of water.
Cut Tomato into 4 or 8 pieces & add it into the vessel containing Paruppu water.
Now coarsely grind Pepper, Dhaniya, Cumin, Red chillies, Garlic using a Mixie & add into the cooking vessel.
Keep it on a stove over medium flame.
Take pulp out of soaked tamarind by squeezing it with 1 cup of water. Add this into the cooking vessel.
Add turmeric powder & salt to taste.
Bring it to boil.
Just when it starts foaming at the top turn off the stove.
Add some fresh Curry leaves & coriander leaves.
Now keep a kadai on burner with 1/2 tsp of oil.
Temper mustard seed, Asafoetida & Curry leave & pour it over Rasam.
You get approx. 2 cups of Rasam - enough for 2 to 3 persons.
If you would like to make it hot & spicy add 1/4 tsp of red chilly powder & a split green chilly while boiling.
If you do not have curry leaves, add curry leaf powder.
Take hot white rice and pour 2 ladle full of rasam. Mix well with hand & enjoy with any thuvatal or dry curry of your choice.
Other rasam recipes you might like to try
Variety of dishes for Lunch
Recipe Index
Ingredients:
Paruppu(Thuvar Dhal) : 1 Tblsp Boiled
Pepper (Milagu) : 1 Tsp(10 -12 Nos.,)
Coriander Seeds : 1 Tsp
(Dhaniya)
Cumin seeds(Jeera) : 1/2 Tsp
Red Chillies(Sigappu : 2 No.
Milagai)
Garlic : 4-5 Pods(Pal)
Tomato : 1 Medium Size
Tamarind(Puli) : Amla size
Turmeric Powder : A Pinch
Mustard Seeds :1/2 Tsp
Curry Leaves : 7 -8 leaves
Coriander : a Small quantity
Salt : Approx., 1 Tsp heaped
Oil : 1 Tsp
Method :
Soak tamarind in hot water.
Put the Boiled Paruppu in a vessel. Mash it with a laddle adding half cup of water.
Cut Tomato into 4 or 8 pieces & add it into the vessel containing Paruppu water.
Now coarsely grind Pepper, Dhaniya, Cumin, Red chillies, Garlic using a Mixie & add into the cooking vessel.
Keep it on a stove over medium flame.
Take pulp out of soaked tamarind by squeezing it with 1 cup of water. Add this into the cooking vessel.
Add turmeric powder & salt to taste.
Bring it to boil.
Just when it starts foaming at the top turn off the stove.
Add some fresh Curry leaves & coriander leaves.
Now keep a kadai on burner with 1/2 tsp of oil.
Temper mustard seed, Asafoetida & Curry leave & pour it over Rasam.
You get approx. 2 cups of Rasam - enough for 2 to 3 persons.
If you would like to make it hot & spicy add 1/4 tsp of red chilly powder & a split green chilly while boiling.
If you do not have curry leaves, add curry leaf powder.
Take hot white rice and pour 2 ladle full of rasam. Mix well with hand & enjoy with any thuvatal or dry curry of your choice.
Other rasam recipes you might like to try
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