In our house, generally, comfort food has to be rice generously drenched with rasam/Indian pepper soup (Pineapple Rasam & Nandu/Crabs Legs Rasam) and paired with a potato (Chilli Stir Fried Potatoes) and a veggie dish (Beetroot Raita) regardless of the fact that rasam can be eaten with literally many other dishes (Sardine Varuval, Sardine Rendang & Mutton Yogurt Mint) in all instances (Fried Pompret Ginger Soy Sauce)
Knead forcefully with hand mashing them all together to get the vada dough / batter. Thin Poha / Aval / Beaten Rice flakes 2 cupsBesan flour / Kadalai maavu 2 table spoonsRice flour 2 table spoonsSooji / Semolina / rava 2 table spoonsFinely chopped onions, green chillies, ginger, curry leaves and coriander leavesSalt to taseOil for frying
Red chilli powder - 1/4 tsp. Rasam rice combo appears atleast once in my kitchen. Thats the reason when i had a desire to eat rasam rice I wanted to try a different variant of rasam rice ,thats when i came across this tangy green mango rasam recipe at kamlas corner which was very delicious especially with papad & rice
1/2 Cup Masoor Daal. 2 Tbsp Bengal Gram Dal/ Chana Dal. 2 Tbsp Bengal Gram Dal, Split / Toor Daal. 1/2 Tsp Ghee. 1/2 tsp Green chilies, Chopped. 1/2 tsp Asafoetida. 1/2 Cup Onions, Finely Chopped. 1/2 Cup Spinach, Chopped, blanched. 1/4 Cup Mint leaves, finely chopped. 1/4 Cup Coriander Leaves, finely chopped. So for this, Add Boiled Daals in cooked onion mixture and add 1/2 Cup of Water, Cover a pan with lid and let. 1/2 Cup Masoor Daal. 2 Tbsp Bengal Gram Dal/ Chana Dal. 2 Tbsp Bengal Gram Dal, Split / Toor Daal. 1/2 Tsp Ghee. 1/2 tsp Green chilies, Chopped. 1/2 tsp Asafoetida. 1/2 Cup Onions, Finely Chopped. 1/2 Cup Spinach, Chopped, blanched. 1/4 Cup Mint leaves, finely chopped. 1/4 Cup Coriander Leaves, finely chopped
use dry / desiccated coconut if you are storing masala for long time. 2 tsp coriander seeds / daniya seeds ½ tsp cumin seeds / jeera 2 tsp chana dal ½ tsp black pepper / kali mirch 2 dried kashmiri red chilli ¼ cup coconut, fresh / desiccated / dry other ingredients. 2 medium sized tomatoes, finely chopped 1 cup tamarind juice few curry leaves ¼ tsp turmeric powder / haldi salt to taste ½ tsp jaggery, optional 1 cup cooked toor dal 2 cups water, add as required for tempering. 2 tsp oil ¾ tsp mustard seeds / rai generous pinch hing / asafetida 2 dried red chilli few curry leaves 2 tbsp coriander leaves, finely chopped Instructions mysore rasam powder recipe
Red chilli powder - 3/4 teaspoon (Adjust to your spice level). Garam masala - 1/4 teaspoon. Grated coconut - 1/4 cup + 1 tablespoon. Cook Bottle gourd with 1/4 cup of water and salt
Green gram- 1/4 cup. Turmeric powder- 1/4 tsp. Mustard seeds- 1/2 tsp. Cumin seeds- 1/2 tsp. Also soak tamarind in 1/4 cup water for about 10 minutes. 5 tsp Turmeric powder- 1/4 tsp Asafoetida- A Pinch. 1/2 tsp Cumin seeds. 1/2 tsp Red chilly
Use the large fat variety of brinjal/aubergine that you use for Baigan Bharta or Gotsu. I am sure you will agree with me that a great accompaniment to our breakfast/tiffin makes it more wholesome and also an enjoyable meal
Add 1/4 cup or more water, if the oorpu appears to be too thick. Tur Dal - 1/2 cup Drumstick - 1 Onion, medium - 1 Green Chili - 2 Sambar powder - 3 tsp Turmeric powder - 1/2 tsp Vengaya Kari Vadagam - 1 tsp Urad dal - 1/2 tsp Curry leaves - 1 sprig Oil - 2 tsp Salt - to taste Instructions. Add 1/4 cup or more water, if the oorpu appears to be too thick. 1/2 cup Drumstick. 1/2 tsp Vengaya Kari Vadagam. 1/2 tsp Curry leaves
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