Rasam is one of the very simple and most common dish in south India. Its Kannada version is saaru or tiLi saaru. It is eaten mixing with hot rice and many people love drinking it directly like soup. Main ingredient of rasam is the rasam powder which is available in different flavours from different parts of south India or from different companies selling masala powders. However nothing can beat the taste of rasam prepared using our mother's or granny's rasam powder!! It comes in various flavours and ways of preparation, though basic ingredients are more or less the same. I am going to tell you how my granny prepared it....
Ingredients:
Dry Red Chillies - 1/2 kg
Asafoetida (hing) - 2 tsp
Cumin seeds (Jeera) - 1 1/2 cup
Fenugreek seeds (Methi) - 1 cup
Coriander seeds - 2 1/2 cup
Mustard seeds - 1 tsp
Pepper seeds - 10 seeds
Curry leaves - 15 leaves
Procedure:
- Roast Coriander seeds, Fenugreek seeds, Dry Red Chillies,and Cumin seeds each separately with 1 tsp oil till they are golden brown and keep aside.
- Roast Mustard seeds, Pepper seeds, Asafeotida, Curry leaves (Altogether) with 1 tsp oil till they are golden brown and keep aside.
- Grind all the roasted ingredients to fine powder in a mixer. The ingredients can be ground either separately or altogether depending on the size of your mixer jar.
- Mix all the ground ingredients well and the Rasam powder is ready to be used.
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