August 10, 2015

MIRIYALA RASAM (PEPPER RASAM)

Ingredients:
Tamarind -  lemon size
Pepper corns - 2 tsp
Coriander seeds - 2 tsp
Garlic cloves - 4
Salt to taste
Turmeric - 1/4 tsp
Jaggery - small piece
Coriander leaves-  1 tbsp (chopped)

For Talimpu:
Ghee - 2 tsp
Red chillies - 2-3
Fenugreek seeds - 1/8 tsp
Mustard seeds - 1/8 tsp
Cumin seeds - 1/8 tsp
Curry leaves -  few

Method:

  • Soak tamarind in hot water and extract juice from it.
  • Grind peppercorns, coriander seeds and garlic coarsely.
  • Take one liter water and bring to the boil along with tamarind juice.
  • When the rasam starts boiling add coarsely ground powder, salt, jaggery and turmeric.
  • Boil the rasam in low flame for 7-8 minutes. Add coriander leaves.
  • Heat the ghee in kadai, fry all the talimpu ingredients until mustard crackles.
  • Pour this over rasam.
  • Serve with rice.
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