Sunday, December 29, 2019

Traditional Cooking! Fried Cumin & Pepper rasam!

This is another type of pepper rasam, but we are going to fry the ingredients for rasam. No boiled thur dhal is required. For Four members you can require the following ingredients.

Tamarind lemon size, soaked and squeeze the syrup. 2 cups.

Salt as required,

Turmeric powder 1/2 teaspoon, Hing powder 1/2 teaspoon or hing solid half inch piece, tomato one medium size.

For frying gingeley oil 2 teaspoons, Red chillies 2, Black pepper 2 teaspoons, thur dhal 2 to 3 teaspoons. hing if needed. Fry them till golden brown, let it cool and grind into a fine paste with cumin seeds. No need to fry the cumin seeds. If required add curry leaves also during frying.

For tempering Ghee 2 teaspoons, mustard seeds one teaspoon, curry leaves, one red chillie.

Boil the tomato syrup adding salt, turmeric powder, tomatoes and hing. Boil it till the raw smell goes off. Add the grinded rasam masala with water added. Add more water according the rasam consistency.  Let it boil for 2 minutes. Heat a pan and add the ghee. Add mustard seeds, curry leaves and red chillie. Add some hing powder if needed. Pour the tempering to the rasam. Serve hot.

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