Without Rasam , the meal will not complete for us. Even though so many varieties of rasam we prepare , this rasam has a special, unique place .All the varieties are so tasty in Sumangali praarthanai, this rasam has a unique taste and we use to drink by making our hands as cup...
Ingredients-
Tamarind - 1 gooseberry size( tamarind paste - 1 tsp)
Tomato - 1 ( finely chopped)
Hind - 1 tsp( small piece- dry roast and powder - this gives extra flavour)
Salt - to taste
Turmeric powder - 1/2 tsp
Coriander leaves - to garnish
To grind (raw)
Thur dal - 1/2 tsp
Dania - 1/2 tsp
Pepper - 1/2 tsp
Jeeragam ( cumin seeds) - 1/2 tsp
Red chilly - 1
Curry leaves- 10 to 12
Method:
In a vessel add tamarind juice- 2 cups , salt, tomato, hing, turmeric powder and allow to boil till the raw smell vanishes .Then in a mixie , grind the ingredients given.Add this in the boiled tamarind juice mix it without lumps.Add the required water ( nearly 11/4 cup) and allow to froth , temper mustard seed in ghee and garnish with fresh coriander leaves and afew pieces of finely chopped tomato.This gives crunchy feelings , Close the lid immediately after tempering, this retains the coriander , pepper, jeera flavour . Aroma filled rasam ready.
By #OPOS
# OPOS .. Kalancheri Rasam .. which we used to prepare during Sumangali Praarthanai .for 2 cups of rasam
Ingredients :to grind (raw)- dania - 1/2 tsp, thur dal- 1/2 tsp, pepper - 1/2 tsp, jeeragan -cumin seeds- 1/2 tsp, curry leaves - 6 to 7
red chilly - 1
Tamarind paste - 1 1/2 tsp, salt - to taste, tomato- 1( if it is small add 2) hing- 1/2 tsp- (katti perungayam a small piece-roast and powder - this enhances flavour)
Tempering - mustard seeds- 1/2 tsp in ghee( only ghee, not oil)
Method : L1 - 2 tsp of oil , 3 tsp of water
L2- Tomato Scooped. filled with the ground spices with salt, tamarind paste in the tomato
L3 add 1/2 cup water side ways ( use pip 11/2 cup of water )
Cook for 2 whiltles/ 3 mins
open the lid,mash nicely add the water from the PIP add the tadka, garnish with few pieces of tomato, coriander leaves and close the lid for few minutes , allow the rasam to mediate for 5 minutes.Aroma filled rasam is ready , We use to drink this rasam by making the hands as cup
[In a 3lt ( 2 lt) cooker add 2 tsp of ghee and 2 tsp of water and scoop the tomato and fillthe tomato with the grounded spices. tamarind paste, hing salt and cook for 3 mins , then allow to settle the steam, the mash it well and add 2 cups of water ( we can use the water as PIP) ,add the tadka in ghee, garnish with fresh coriander leaves, few pieces of tomato . , yummy rasam is ready]
Ingredients-
Tamarind - 1 gooseberry size( tamarind paste - 1 tsp)
Tomato - 1 ( finely chopped)
Hind - 1 tsp( small piece- dry roast and powder - this gives extra flavour)
Salt - to taste
Turmeric powder - 1/2 tsp
Coriander leaves - to garnish
To grind (raw)
Thur dal - 1/2 tsp
Dania - 1/2 tsp
Pepper - 1/2 tsp
Jeeragam ( cumin seeds) - 1/2 tsp
Red chilly - 1
Curry leaves- 10 to 12
Method:
In a vessel add tamarind juice- 2 cups , salt, tomato, hing, turmeric powder and allow to boil till the raw smell vanishes .Then in a mixie , grind the ingredients given.Add this in the boiled tamarind juice mix it without lumps.Add the required water ( nearly 11/4 cup) and allow to froth , temper mustard seed in ghee and garnish with fresh coriander leaves and afew pieces of finely chopped tomato.This gives crunchy feelings , Close the lid immediately after tempering, this retains the coriander , pepper, jeera flavour . Aroma filled rasam ready.
By #OPOS
# OPOS .. Kalancheri Rasam .. which we used to prepare during Sumangali Praarthanai .for 2 cups of rasam
Ingredients :to grind (raw)- dania - 1/2 tsp, thur dal- 1/2 tsp, pepper - 1/2 tsp, jeeragan -cumin seeds- 1/2 tsp, curry leaves - 6 to 7
red chilly - 1
Tamarind paste - 1 1/2 tsp, salt - to taste, tomato- 1( if it is small add 2) hing- 1/2 tsp- (katti perungayam a small piece-roast and powder - this enhances flavour)
Tempering - mustard seeds- 1/2 tsp in ghee( only ghee, not oil)
Method : L1 - 2 tsp of oil , 3 tsp of water
L2- Tomato Scooped. filled with the ground spices with salt, tamarind paste in the tomato
L3 add 1/2 cup water side ways ( use pip 11/2 cup of water )
Cook for 2 whiltles/ 3 mins
open the lid,mash nicely add the water from the PIP add the tadka, garnish with few pieces of tomato, coriander leaves and close the lid for few minutes , allow the rasam to mediate for 5 minutes.Aroma filled rasam is ready , We use to drink this rasam by making the hands as cup
[In a 3lt ( 2 lt) cooker add 2 tsp of ghee and 2 tsp of water and scoop the tomato and fillthe tomato with the grounded spices. tamarind paste, hing salt and cook for 3 mins , then allow to settle the steam, the mash it well and add 2 cups of water ( we can use the water as PIP) ,add the tadka in ghee, garnish with fresh coriander leaves, few pieces of tomato . , yummy rasam is ready]
No comments:
Post a Comment