U need:
tomatoes: 3(medium size)
small onions(shallots):4
red chilli powder: 1 tsp
coriander leaves: 1/4 bunch
crushed pepper: 1 tsp
turmeric powder: 1/2 tsp
jeera: 1/2 tsp
red chilli: 1
mustard: 1/2 tsp
curry leaves: few
dhaniya powder: 2 tsp
salt to taste
Method:
1. Wash tomatoes.In a pressure cooker put the tomatoes, coriander leaves,curry leaves,red chilli powder,dhaniya powder,salt turmeric powder,onions and 1 cup water.Pressure cook.
2.Cool and mash well .Extract the juice by adding 1 cup water and strain into a dekchi.
3.Heat the rasam,stirring gently.In another kadai add 2 tsp ghee.Add mustard seeds,red chilli,jeera and pinch hing.Pour this bhagar over the simmering rasam.Add crushed pepper.Cover and switch off the gas
4.Just before serving garnish with finely chopped coriander leaves. Serve as an appetizer in small bowls.
tomatoes: 3(medium size)
small onions(shallots):4
red chilli powder: 1 tsp
coriander leaves: 1/4 bunch
crushed pepper: 1 tsp
turmeric powder: 1/2 tsp
jeera: 1/2 tsp
red chilli: 1
mustard: 1/2 tsp
curry leaves: few
dhaniya powder: 2 tsp
salt to taste
Method:
1. Wash tomatoes.In a pressure cooker put the tomatoes, coriander leaves,curry leaves,red chilli powder,dhaniya powder,salt turmeric powder,onions and 1 cup water.Pressure cook.
2.Cool and mash well .Extract the juice by adding 1 cup water and strain into a dekchi.
3.Heat the rasam,stirring gently.In another kadai add 2 tsp ghee.Add mustard seeds,red chilli,jeera and pinch hing.Pour this bhagar over the simmering rasam.Add crushed pepper.Cover and switch off the gas
4.Just before serving garnish with finely chopped coriander leaves. Serve as an appetizer in small bowls.
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