Pepper Rasam - Nutan Shenoy-Kini
Recipe:
Grind garlic 2 cloves & jeera (1 tsp) pepper corns 1 tsp coarsely. Chop 2 tomatoes. Make lemon size ball of tamarind into paste.
In the tamarind paste add chopped tomatoes, rasam pwd, turmeric pwd, ground masala, salt to taste and curry leaves & bring to a boil till the quantity reduces a little, on sim flame fr 10 min. Now add 1/3 cup of water & bring to a boil on med flame till it froths on the surface. Take off flame. Season with mustard seeds, red chillies & curry leaves. Garnish with chopped coriander leaves.Serve piping hot with steamed rice.
In the tamarind paste add chopped tomatoes, rasam pwd, turmeric pwd, ground masala, salt to taste and curry leaves & bring to a boil till the quantity reduces a little, on sim flame fr 10 min. Now add 1/3 cup of water & bring to a boil on med flame till it froths on the surface. Take off flame. Season with mustard seeds, red chillies & curry leaves. Garnish with chopped coriander leaves.Serve piping hot with steamed rice.
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