Wednesday, August 29, 2012

JEERAGA RASAM WITH PARUPPU THOGAYAL --- JEERA RASAM WITH DHAL CHUTNEY

Jeera rasam & paruppu thogayal is a great combination.

JEERA RASAM 




Ingredients

Cumin seed- 2 tsp
Peppercorn- 2 tsp
Coriander seed- 1 tbsp
Garlic-4 cloves
Red chillies- 1 or 2 ( Acc to taste)
Tamarind - 1 lemon size
Curry leaves- 1 sprig
Coriander leaves- for garnishing
Mustard seed- 1 tsp
Oil- 2 tsp
Ghee- 1 tbsp

Method




Heat oil in a pan add coriander seed,peppercorns, cumin, red chillies,garlic & saute until golden brown. 
Allow to cool & grind in to almost fine paste.
Soak the tamarind in warm water & squeeze the juice, Repeat process until you will get 3-4 cups.
In another pan boil the tamarind water with salt.
Add the ground paste & allow to cook until raw flavours extracts.
Heat ghee in a pan temper with mustard seed.
Garnish with coriander leaves.


PARUPPU THOGAYAL


Ingredients


Tuvar dhal- 1/2 cup
Peppercorn- 1 tsp
Red chillies- 1 or 2 (Acc to taste)
Oil- 1 tsp
salt- to taste
Method

Heat oil in a pan, add red chilli,peppercorns, tuvar dhal & saute until golden brown.
Allow to cool & grind with little water to a course paste.
Serve it plain rice, ghee & jeeraga rasam

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