Simple Rasam (South India >Starters)
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Thread: Simple Rasam (South India >Starters)

  1. #1
    suriyan80 Guest

    Default Simple Rasam (South India >Starters)


    Serves 4

    Preperation Time 30 Minutes

    Contents
    Green Vegetables

    Ingredients
    250 gms tomatoes, quartered
    1 onion, chopped
    4 cloves garlic, crushed
    4 green chillies, chopped
    1 lemon-sized ball of tamarind
    1 tbsp jaggery
    1 tsp mustard seeds
    10 curry leaves
    1 red chilli, broken into two
    1 tsp coriander seeds – roasted & powdered
    1 tsp cuminseeds – roasted & powdered
    2 tsps peppercorns – roasted & powdered
    ½ tbsps oil

    Recipe
    1.Extract the pulp of tamarind by soaking it in a cup of hot water.

    2. Boil the tomatoes, chillies and garlic in 4 cups of water.

    3. Add the ground spices, jaggery and tamarind pulp and simmer for 15 minutes.

    4. Heat the oil.

    5. Splutter the mustard seeds.

    6. Add the curry leaves, red chilli, asafoetida powder and onion and fry for a minute.

    7. Pour it over the tomatoes.

    8. Serve hot.

    (thanks IE):-D

  2. #2
    Join Date
    Sep 2003
    Location
    Garden State
    Posts
    29,956

    Default

    wow.. green chilliesa use panuvaanga.. I use it only for lemon rasam.. thakalli rasathukku ellam i use only red chillies that too only 1-2

    Thanks suriyan

    Shy
    I Geetham

  3. #3
    suriyan80 Guest

    Default Mixed Vegetable Curry

    Mixed Vegetable Curry
    By Saroj Kering
    Time: 15-30 mins |





    Ingredients:
    4 potatoes
    1/2 cup boiled peas
    3 small carrots, chopped
    9-10 florets of cauliflower
    10-12 french beans, chopped
    2 tomatoes finely chopped
    2 onions finely chopped
    1 tbsp. coriander leaves finely chopped
    2 tsp. lemon juice
    2 tbsp oil
    Salt to taste
    Grind to a paste:
    3 green chillies
    1 tsp red chillies
    1/2 tsp turmeric powder
    1" ginger
    4 garlic flakes
    1 tsp cummin seeds
    1 tsp coriander seeds




    Introduction to East Indian Dishes

    Method:
    Heat oil in a pan,add onions and fry till golden brown.

    Add tomatoes, cook for 5 minutes.

    Add paste and stir for two minutes.

    Add chopped vegetables and salt

    Add 2 cups water and cook till vegetables are done.

    If dry is desired, wait till all water evaporates.

    Add lemon juice.

    If a more liquid recipe is required, add 1/2 cup stock or water or even tomato juice.

    Bring to aboil and simmer for 2-3 minutes.

    Garnish with corriander leaves

    Serve hot with steamed or jeera rice.

    Making time: 25 minutes
    Makes: 4-5 servings
    Shelflife: best fresh

    ennkaou parthathu samasuparthathan eppadi erukkunnu theriyum.......

  4. #4

    Default

    Quote Originally Posted by Shy View Post
    wow.. green chilliesa use panuvaanga.. I use it only for lemon rasam.. thakalli rasathukku ellam i use only red chillies that too only 1-2

    Thanks suriyan

    Shy
    Teacher ..... rendum use pannalaam...kaaram kammi - green'ku ....athu than difference
    nanthri suriyan avargale

  5. #5
    suriyan80 Guest

    Default

    Quote Originally Posted by Balavijay View Post
    Teacher ..... rendum use pannalaam...kaaram kammi - green'ku ....athu than difference
    nanthri suriyan avargale
    welcome

  6. #6
    Join Date
    Feb 2007
    Posts
    6,613

    Default

    Quote Originally Posted by suriyan80 View Post

    Serves 4

    Preperation Time 30 Minutes

    Contents
    Green Vegetables

    Ingredients
    250 gms tomatoes, quartered
    1 onion, chopped
    4 cloves garlic, crushed
    4 green chillies, chopped
    1 lemon-sized ball of tamarind
    1 tbsp jaggery
    1 tsp mustard seeds
    10 curry leaves
    1 red chilli, broken into two
    1 tsp coriander seeds – roasted & powdered
    1 tsp cuminseeds – roasted & powdered
    2 tsps peppercorns – roasted & powdered
    ½ tbsps oil

    Recipe
    1.Extract the pulp of tamarind by soaking it in a cup of hot water.

    2. Boil the tomatoes, chillies and garlic in 4 cups of water.

    3. Add the ground spices, jaggery and tamarind pulp and simmer for 15 minutes.

    4. Heat the oil.

    5. Splutter the mustard seeds.

    6. Add the curry leaves, red chilli, asafoetida powder and onion and fry for a minute.

    7. Pour it over the tomatoes.

    8. Serve hot.

    (thanks IE):-D
    idhu tomato rasam i'm sure but i never heard of it with green chillis before asafoetida and jaggery endraal enna?

  7. #7
    Join Date
    Jan 2005
    Location
    Where my laptop is.....
    Posts
    11,584

    Default

    asafoetida and jaggery endraal enna?
    NCM....Perungaayam (he is meaning perungaaya powder) Jaggery is vellam
    ~~~
    Blog


  8. #8
    Join Date
    Feb 2007
    Posts
    6,613

    Default

    Quote Originally Posted by emyesbee View Post
    NCM....Perungaayam (he is meaning perungaaya powder) Jaggery is vellam
    ohhhhh is that it... i thought maybe it's some rare secret ingredient because so many other sites say that same thing too but i never heard of it...silly me ty msb

  9. #9
    suriyan80 Guest

    Default

    :mjpu;r;rp: :mjpu;r;rp: :mjpu;r;rp:
    SATHARANA RASAM :mjpu;r;rp:
    Last edited by suriyan80; 05-16-2007 at 05:04 PM.

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