Typical Nagayanallur style Dhal Rasam::
Daily we need rasam to eat , our menu includes varieties of rasams.
We get kada perungayam in Trichy , that adds the super aroma to the rasam.
Most of caterers use this perungayam for the extra flavour.
Srirama Navami utsavam in Nagayanallur is very famous ,there will be 10 days function,
In those days so many people will gather to watch programs.. I got this recipe from one of my friends and tried this.Now this one I prepare almost every day.
Ingredients.
Tamarind - 1 lemon size
Tomato - 1 No. (Medium Size)
Thoor Dhal -4 tsp
Salt - to taste
Rasam powder (recipe given) -1/2 teaspoon
Asafoetida -1teaspoon
Turmeric powder -! teaspoon
Mustard seeds -1 teaspoon
Cumin seeds -1 teaspoon
Black pepper powder, cumin powder - 1/4 tsp
Curry leaves - 1 ark
Coriander leaves - finely chopped
Ghee - for tempering
Rasam Powder
Red chillies 2 cups
Coriander seeds 1 cup
Black pepper and Cumin seeds - 1/5 cup
Dry fry until hand picken heat and cool it. Powder in mixie and keep in a air-tight container to maintain the aroma.
Preparation : Bring to Boil the tamarind juice for best result. Pressure cook turdal and tomato with pinch of Turmeric powder, smash it, add water and keep aside. Once tamarind juice starts boiling, add Turmeric powder, Asafoetida and other half of chopped tomato and rasam powder. Once cooked, add the smashed dal and allow to Froth. (Dont over boil). Remove and temper with Mustard Seed, Cumin Seed, Asafoetida. and transform to the rasam. Dont forget to add salt, curry leaves and chopped coriander leaves.
Now to bring to Nagayanallur Tasty Rasam. Sprinkle a1/4 tsp of mixed powder of pepper & Cumin powder above the rasam and close immediately for just 5 mins..... This gives the yummy taste and makes us to drink 1 more cup. This is being served in many of the functions in Trichy District areas. They create sheer magic that our tongues will tickle at the mere look and aroma emnating from the kitchen.
Daily we need rasam to eat , our menu includes varieties of rasams.
We get kada perungayam in Trichy , that adds the super aroma to the rasam.
Most of caterers use this perungayam for the extra flavour.
Srirama Navami utsavam in Nagayanallur is very famous ,there will be 10 days function,
In those days so many people will gather to watch programs.. I got this recipe from one of my friends and tried this.Now this one I prepare almost every day.
Ingredients.
Tamarind - 1 lemon size
Tomato - 1 No. (Medium Size)
Thoor Dhal -4 tsp
Salt - to taste
Rasam powder (recipe given) -1/2 teaspoon
Asafoetida -1teaspoon
Turmeric powder -! teaspoon
Mustard seeds -1 teaspoon
Cumin seeds -1 teaspoon
Black pepper powder, cumin powder - 1/4 tsp
Curry leaves - 1 ark
Coriander leaves - finely chopped
Ghee - for tempering
Rasam Powder
Red chillies 2 cups
Coriander seeds 1 cup
Black pepper and Cumin seeds - 1/5 cup
Dry fry until hand picken heat and cool it. Powder in mixie and keep in a air-tight container to maintain the aroma.
Preparation : Bring to Boil the tamarind juice for best result. Pressure cook turdal and tomato with pinch of Turmeric powder, smash it, add water and keep aside. Once tamarind juice starts boiling, add Turmeric powder, Asafoetida and other half of chopped tomato and rasam powder. Once cooked, add the smashed dal and allow to Froth. (Dont over boil). Remove and temper with Mustard Seed, Cumin Seed, Asafoetida. and transform to the rasam. Dont forget to add salt, curry leaves and chopped coriander leaves.
Now to bring to Nagayanallur Tasty Rasam. Sprinkle a1/4 tsp of mixed powder of pepper & Cumin powder above the rasam and close immediately for just 5 mins..... This gives the yummy taste and makes us to drink 1 more cup. This is being served in many of the functions in Trichy District areas. They create sheer magic that our tongues will tickle at the mere look and aroma emnating from the kitchen.
