SIMPLE PEPPER JEERAGA RASAM
INGREDIENTS
Tamarind - 1 small lemon size
Jeeragam (cumin seeds)- 1 teaspoon
Peppercorns - 1/2 teaspoon
Red chilly - 1
Tur dhal (lentiles) - 1/2 teaspoon
Curry leaves - req.
Mustard seeds
Salt to taste
Ghee
METHOD
Soak tamarind in 2 cups of water, strain the puree.
Soak cumin seeds, peppercorns , red chilly and thur dal for 5-6 mins ( Dont soak for long time ) and grind together with 4-5 curry leaves coarsely.
Boil tamarind puree with required water and salt for 5 mins. Mix the pepper jeera mixture with 3/4th cup of water and add to it. When it starts to boil, ( remove the foamy layer ) remove from fire and add fresh curry leaves.
Season the mustard seeds in ghee and add to rasam.
NOTE : No rasappodi, asafoetida, tomatoes, garlic are required.
Paruppu thuvaiyal or roasted appalam are good side dishes for this simple recipe.
INGREDIENTS
Tamarind - 1 small lemon size
Jeeragam (cumin seeds)- 1 teaspoon
Peppercorns - 1/2 teaspoon
Red chilly - 1
Tur dhal (lentiles) - 1/2 teaspoon
Curry leaves - req.
Mustard seeds
Salt to taste
Ghee
METHOD
Soak tamarind in 2 cups of water, strain the puree.
Soak cumin seeds, peppercorns , red chilly and thur dal for 5-6 mins ( Dont soak for long time ) and grind together with 4-5 curry leaves coarsely.
Boil tamarind puree with required water and salt for 5 mins. Mix the pepper jeera mixture with 3/4th cup of water and add to it. When it starts to boil, ( remove the foamy layer ) remove from fire and add fresh curry leaves.
Season the mustard seeds in ghee and add to rasam.
NOTE : No rasappodi, asafoetida, tomatoes, garlic are required.
Paruppu thuvaiyal or roasted appalam are good side dishes for this simple recipe.
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