Paruppu Podi

Paruppu Podi

                                

Ingredients:

1.     Roasted Bengal gram      – 1 cup.

2.     Red chillies                     - 6 Nos.

3.     Pepper                           - ¼ spoon.

4.     Jeera                              - ¼ spoon.

5.     Asafoetida                       - a pinch.

6.     Salt to taste.

Method:

1.     Roast  the  ingredients No.1   to    No.4     on low fire in a pan without oil separately till you get fine smell.

2.     Grind  in mixie all the roasted ingredients with salt and asafetida pinch to a fine powder.

3.     Spread on a plate and store in a bottle after it gets cool.

Rasam

RASAM

                             

Ingredients:

1. Tamarind               -  1 cm dia round.
2. Tomatoes              – 1 medium size.
3. Clear water of cooked Thoor dhal – 2 cups.
4. Garlic                     – 5 flakes
5. Curry leaves          – a bunch.
6. Coriander leaves  – a bunch.
7. Salt to taste.
8. For seasoning in one spoon of oil:

    Red chillies      – 3 numbers.

    Mustard            - ½ spoon.

    Jeera                - ¼ spoon.

    Asafoetida       – a pinch.

9.  Rasam Powder  – 1 spoon. (Already  given)

Method:

1. Soak tamarind in water and extract clear juice - approximately 3 cups.
2. Crush tomatoes in to the tamarind extract.
3. Flatten garlic flakes and add to the extract.
4. Add clear thoor dhal water.
5. Add curry leaves.
6. Add salt to taste.
7. Pour one spoon of oil in pan, season with mustard and jeera.  Then add the extract.
8. When the extract is about to boil, add rasam powder on top and pour it in a bowl and add chopped coriander leaves and cover with a lid.

PMC

Cooking - I enjoy cooking

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