Tuesday, 22 March 2011

RASAM 3 - KANDANTHIPILI RASAM

KANDANTHIPILI RASAM ;


ITEMS REQUIRED ; 


Kandanthipili sticks -5nos.,  Red chillies -4 nos.,  pepper  - 1/2  spoon,  tur dhal (thuvaram paruppu) - 1 spoon,  katti perungayam 1 no.,  Jeeragam 3/4 spoon,  Tamarind - 1 medium lemon size, salt, cooked tur dhal water (if available.. otherwise add only water.. taste will be the same).


PREPARATION ;


1.  Fry in little oil 5 sticks of kandanthipili, 4 redchillies, 1 spoon pepper, 1 spoon of tur dhal, 1 katti
     perungayam and 3.4 spoon of jeeragam and powder them and keep aside.
2.  In a rasam vessel add 2 and half tumblers of water to 1 medium lemon size tamarind and mix well.
     (you can also extract the puree with the same amount of water and make.)
3.  Add salt and curry leaves to the tamarind water and allow it to boil for 3 to 4 mins.
4.  Add the powdered mix of kandanthipili to the boiling tamarind water.
5.  Boil it for 2 to 3 mins and not more than that.
6.  Add cooked dhal with 2 1/2 tumblers of water or if dhal not available add only water.
7.  Simmer the stove and allow the yellow froth to appear on top of the rasam .  Do not boil.
8.  Remove from flame and splutter mustard seeds and curry leaves in 1 tsp of ghee and pour it on rasam.
9/  Mix rasam well each time before serving.

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