Sunday, February 26, 2012

                                                                    KONGU FOODS
   Rasam--( Continued)

The basic ingredients for Rasam are the same in most cases add more of the herbs/spices for the domination of flavour and to taste... for example PEPPER RASAM , add good amount of freshly ground pepper

                                                         PEPPER RASAM

Pepper   2 tsp
Oil   1tbsp
Cumin seeds   1/2tsp
Mustard seeds   1/2 tsp
Asofoetida   1/4 tsp
Tuvar Dal   1 tbsp
Coriander seeds   1 tbsp
Dry Red Chilly   2 Nos
Curry Leaves   1 sprig
Tomato 1 Nos ( Blanched , remove skin, seed and chop into fine)
Fresh Coriander--- for Garnish
Salt to Taste
Tamarind Extract   3 cups ( use a lemon size Tamarind and extract )


**First dry roast or rather broil Dal, Coriander seeds Red chilly 1 tsp of pepper , cool and powder it , slightly coarse gives a good taste and adds flavour... keep aside.
**Heat oil in a Kadai add mustard when it crackles add the , curry leaves, asofoetida, cumin, chopped tomato and saute well,, now add the tamarind extract, the ground powder salt to taste and cook on medium heat. as soon as it starts to boil remove from fire add the remaining 1 tsp of Pepper just crushed coarsely mix well and cover for a few minutes,
**Add chopped fresh coriander and serve with hot rice