PEPPER - JEERA RASAM (Mulingatwany soup) |
INTRODUCTION |
INGREDIENTS |
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Cook
thoor dhall and keep it aside. Coarsely grind Black Pepper and Jeera keep
it aside Now add coarse powder of Jeera and pepper along with Rasam powder as mentioned above. You may add Garlic at this stage if you want. Add curry leaves and Tomato now. Boil the Rasam on a medium flame for six to seven minutes. The water quantity would have reduced to about 350 ml.You may add a little Jaggery or sugar and enough salt to taste now. Temper
now with Jeera and two broken chillies along with a quarter spoon of
Asafoetida. ALWAYS
REMEMBER TO CRUSH GARLIC AND NOT SLICE IT. Enjoy.!!!! And please post your valuable feedback because others are waiting for your feedback.
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Rasam powder two spoons |
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