Some gravy/recipe may look simple but so comforting that can be had with simple pickle which tastes the best and make us feel as if we had some great meal
Paruppu thogaiyal and pappad are the best side dish for this rasam rice. Paruppu Thogaiyal. After an hour drain the water keep the water aside for rasam
Preparations for the feast would start the previous evening itself when the whole atmosphere would be engulfed by the fragrance of the freshly prepared Saaru Pudi / Rasam powder
This would help to absorb the tempering/seasoning flavors in rasam. pinch of asafoetida / hing. I prepare the this tangy fiery rasam, to beat the cold and sooth my tongue and throat
Ingredients 1/2 cup Thuvar dal (pigeon peas)1/2 cup husked bengal gram(chana dal)6 dried red chillies1/2 tsp asafoetida powderSalt to taste4cups grated beetroot1 onion, finely choppedTempering3 tbsp oil1 tsp mustard seeds1 tsp husked black gram dal(urad dal)1 green chilli, halved1 sprig curry leavesPreparationWash dals and soak in 2 cups water with red chillies for 1 hour. Drain and grind to a coarse batter, gradually adding 1/3-1/2 cup water. Add asafoetida powder and 3/4 tsp salt. 1/2 cup Thuvar dal (pigeon peas). 1/2 cup husked bengal gram(chana dal). 1/2 tsp asafoetida. 1/3-1/2 cup water
I have earlier shared the 'Paruppu Urundai Rasam' which is again a great tasting recipe. 'Rasam' or Chaaru/ Saaru is a flavourful South Indian Soup made from the juice of tamarind, tomatoes along with or without the Lentil broth
My family loves rasam in any form. I thought of adding it to our rasam. The rasam tasted awesome. You can have so many variations to regular rasam likewise you can do to this too
Gingely oil/Sesame oil works best and gives the authentic taste, So, don’t skip it. Heat oil in a pan over medium heat and roast dry red chillies, coriander seeds, lentils (Tur dal, urad dal & chana dal), cumin seeds, Fenugreek seeds and Fennel seeds (I’m skipping them, as I use this as an instant rasam paste)
Mango charu (Mango rasam) is a real treat for mango lovers like me. Pepper powder - 1/2 teaspoon. Ghee - 1/2 teaspoon + 1/2 teaspoon. Mustards seeds - 1/2 teaspoon. Hing / Asafoetida - 1 generous pinch. Heat a pain with 1/2 reaspoon of ghee. Heat pan with 1/2 teaspoon of ghee. 1/2 teaspoon Green chillies - 2-3 (Adjust to spice level)
they will turn hard if you over cook /steam the balls. For the lentil balls ( Yield. Steam Lentil balls. Make small sized balls out of this lentil mixture
I tried the millets adai with lentils. Blend the red chillies, fennel seeds and salt together and then add washed and drained millets and lentil mixture
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