Murungaikai Rasam |
Tempering
Ghee - 1 tsp
Mustard - 1/2 tsp
Methi seeds - 6
Red chillies - 1
Murungai keerai / Drumstick leaves - 1 tbsp
Hing - 1/4 tsp
Ingredients to powder
Oil - a drops
Thur dal - 1 & 1/2 tsp
Pepper - 1 tsp
Jeera / Cumin - 1 tsp
Coriander seeds - 1 tsp
Curry leaves - 5
(Heat a drop of oil in a pan add above ingredients and fry till colour changes,do not over fry and burn them.Cool and dry grind to a fine powder,keep it aside)
Other Ingredients
Large ripe tomato - 1
(grind or crush with you hand)
Drumstick - 1 large
( cut into finger size pieces)
Salt to taste
Crushed garlic - 2
Turmeric powder - 3/4 tsp
Method
Pour water as needed in a pan add salt,turmeric powder and drumstick,cook till they are soft.
Add the crushed tomato,garlic and water if needed and give a boil.Switch off the stove and add the ground powder.Heat ghee in a pan and temper with above ingredients.
Pour the hot tempering into the rasam mix and serve with rice or drink like a soup.
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