Rasam Powder – Dry roast and powder 4 tbsp of Coriander Seeds, 3-4 Dry Red Chillies, 2 tbsp of Dry Coconut, 1 tbsp of Cumin Seeds, ½ tbsp of Pepper Corns, ¼ tbsp of Fenugreek Seeds and few Curry Leaves.
Rasam - Cook ¼ Cup Toor Dal and 3 Beetroots with Leaves, chopped in 2 cups of Water in a pressure cooker. After 3 whistles, add 2 tbsp of Cilantro, 1 tbsp of Tamarind Juice, Salt to taste and a pinch of Hing. Simmer for few minutes. Add 2-3 tsp of Rasam powder or as much as you need. Simmer again.Seasoning - In a pan, heat 1 tbsp of Oil and Ghee. Saute 1 tsp of Cumin Seeds, 1 tsp of Mustard Seeds and sauté till they splutter. Add 2 Dry Red Chili, sliced ½ Onion, minced Garlic Clove and few Curry Leaves. Saute till onion is light brown and add this to the rasam.
Rasam - Cook ¼ Cup Toor Dal and 3 Beetroots with Leaves, chopped in 2 cups of Water in a pressure cooker. After 3 whistles, add 2 tbsp of Cilantro, 1 tbsp of Tamarind Juice, Salt to taste and a pinch of Hing. Simmer for few minutes. Add 2-3 tsp of Rasam powder or as much as you need. Simmer again.Seasoning - In a pan, heat 1 tbsp of Oil and Ghee. Saute 1 tsp of Cumin Seeds, 1 tsp of Mustard Seeds and sauté till they splutter. Add 2 Dry Red Chili, sliced ½ Onion, minced Garlic Clove and few Curry Leaves. Saute till onion is light brown and add this to the rasam.
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