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Vimala's Kitchen
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SOUPS/APPETIZERS

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VEGGY SOUP

 

tomatoes                                    5

Onion                                         1small

cumin

Carrot (small)

Potato                                        small

Mungdal(greengram)                 1tsp

Butter                                        3/4tsp

cornflour                                   1/2tsp

coriander

salt

pepper

method:-Soak greengram for 10 min.

Chop tomatoes,onion,add vegetables & greengram,mix 3 cups of water,bring to boil.

Mix well and drain,use only drained water.

Heat butter/ghee add cumin fry for a second,add cornflour and drained water,boil for 1 minute.

Pour in a serving bowl,sprinkle salt & pepper,garnish with freshly chopped coriander and serve with roasted bread. 

 

 

TOMATO SOUP-1

 

Tomatoes  ½kg
Ginger,garlic paste  1½tsp
Red chillies powder 1½tsp
Sugar  ½tsp
Fresh coriander chopped
Salt to taste
Ghee or oil
Cummin seeds  ½tsp
Curry leaves  1 twig
Asafoetida  very little


Boil tomatoes and mashed them.

Take 1½letre water.
Add to the tomatoes mashed,mix ginger and garlic paste-
Add chillipowder and salt,remove from the heat.
Seasoning properly with ghee and cummin,asafoetida.
Garnish with chopped leaves and serve it hot with roasted bread.

 

TOMATO SOUP-2


T
tomatoes  1kg
Cornflakes   1/4kg
Black pepper powder  1tsp
Onions    100gms
Pudeena leaves  1cup
Corianderleaves   1cup

Cloves  2
Cardamoms  2

Cream  ½cup
Cinnamon  2 pieces
Ghee  1tsp
Select riped tomatoes,boil tomatoes and onions in 2 litres water in a big bowl.
Add salt to it.alow to cook for ½hour.
Before you remove from the heat add corn flakes,pepper powder,coriander,pudeena leaves.
Turn cooked soup to another big vessel,and remove the tomato peel and mashed them.

Again add this to the soup.
Fry separately cloves,cinnamon and cardamoms add them to the soup.
Mix well and net them.
Before you it boil it again and serve with cream on the top of soup.

 

SPICY  TOMATO SOUP-3

 

Those who likes spicy,it tastes good for them.

 

SPICY TOMATO SOUP

Tomatoes ½ kg

Salt

Chopped garlic tbsp

Ginger tbsp

Whole garam masala 1tbsp

Bayleaf 2 in no.

Cumin seeds tsp

Oil tbsp

Greenchilli 2

Cilantro chopped

Method:-

Cut the tomatoes into chunks.Cut the green chilli too.

,cook them along everything(whole masalas),bring to boil.

Bring to boil until tomatoes are get tender.

In a strainer,pour it and allow to strain completely.

Season it with fried cumin seeds,add to the soup,check the salyt,boil for 1-2 min.

Garnish with chopped cilantro,and serve hot.

Note:-If the soup tastes too sour,add tbsp sugar!!


 
vegetable soup:

 

Bottleguard   ½piece  cut into big pieces
Raw bananas  1  pealed and make big bits
Carrot 2 peeled  (make cut to big bits)
Greenpeas   100gms  (boiled to soft)
Tomatoes  100gms  (cooked amd smashed)
Onion  100gms chopped
Cauliflower  1 big cup
Cabbage  1big cup
Mint leaves  1cup

Coriander  1cup
Bread  10slices
Salt to taste
Pepper   1½tsp
Cornflour  100gms
Cream   ½cup
Beans  100gms

Cloves  2
Cinnamon  2
Potatoes  100gms
Cardamoms   2
Ghee 

Remove peel of all vegetables and chop them.
Boil them in 2 litrs of water adding with salt.
Allow to cook for 40 minutes.
Remove the water from the cooked vegetables and mash them.
Add corn flakes and mash them.

Slowly add drained water to it.
Mix pudeena.coriander.pepper to the soup.
Cut the bread slices to cubed size bits and fry them to golden colour,keep aside.
Before you serve the soup boil again ,and fry cardamoms,cinnamon bit,cloves
in ½tsp ghee and mix in hot soup.drain it,
Take the soup in serving cups,garnish with one spoon cream over.
Put 3 to 4 fried bread bits on it and serve hot.
NOTE
:-Add if need some more water(soup should not be thick).

CABBAGE SOUP

 

Cabbage 1medium (chopped and washed)
Milk   1cup
Rice flour or corn flour  1tbsp

Salt to taste
procedure:-

Wash the chopped cabbage-boil them in water,add salt.
Boil milk,when cabbage is boiling add milk,add water if needed.
Add 1tsp water with rice flour.

Allow to cook for few minutes.
Drain it and serve hot with naan or roasted bread.
WE CAN PREPARE CAULIFLOUR_SOUP LIKE SAME PROCEDURE:


VARIETY MIXED DAL SOUP:--


Redgram  2tbsp
Bengalgram  1tbsp
Moongdal  2tbsp
Tumeric  1pinch
Tamarind  1small lemonsize
Rasampowder     1½tsp
Salt to taste
Chopped coriander leaves    ½cup
Pure ghee  2tbsp
For tempering:

Mustered seeds,red chillies broken,curry leaves
Groundnuts
Wash all dals and cook them adding turmeric till soft.
Sqeeze pulp from tamarind,chop coriander leaves.
Heat dep vessel and boil tamarind water and rasam powder,asafoetida and salt and coriander.
Mash the dals and add it to tamarind water,if need add more water.
Allow to boil on low flame for few minutes.
Remove from the heat,tempering properly,and serve hot.


ONION SOUP:-

Onions  4
Butter  1½tbsp
Corn flour,milk
"
WHITE SAUCE"-A  combination of butter,corn flour,boiled and add  cool milk.
(black pepper,salt to taste).
Procedure:-

Fry onion rings to golden colour.add 5½ cups water and cook it in the cooker for 2 minutes.
Add pepper.
Add white sauce which is readily made before,cook it furthur 2 more minutes,
Serve hot as appetiser(before meals starts),with bread sticks.


CORN SOUP:-

 

Boiled maize seeds(butta) 1cup
Boiled water-1½cup
Salt to taste
Butter-1tbsp
Pepper
Cardamoms  1
Onion  small cut in to bits
Corn flour 1tbsp
Cloves  1
Cinnamon  small bit
Milk   1cup
procedure:

-Boil maize,onion.water,milk together on low flame.
Add butter and corn flour in a bowl without lumps.
Add this gently to the maize mixture.
Mix salt and pepper,remove from the heat.
Heat the ghee  in other vessel and fry other ingredients one by one.
Add it to the soup cook further one more minute.

Drain it and serve hot
with roasted bread.


VERMISELLI SOUP

 

Vermiselli semiya  1/4 packet
White bread 3 to cut into small square bits(fry to golden colour)

Onion rings 1/4 cup
Cabbage finely chopped  3tsp(cooked to tender)
Carrot  1tiny bits
Coriander ½cup
Salt to taste

Pepper(2tsp)
Corn flour 2tsp
Tomatoes 1 boiled and smashed
--- Boil 4 cups of water,adding with salt.

Add vermiselli boil furthur 2 more minutes on low flame.

Take 1tsp of ghee fry ½tsp cumminseeds,add onion rings,cooked cabbagebits,carrot,
Finally mashed tomato.let it boil,add if need more a water.
Mix corn flour with 2tsp of water to a creamy batter and add it to the above soup
Slowly without getting any lumps.
Boil it 2 more minutes.serve hot and sprinkle with coriander leaves.
Decorate with bread bits before you serve them.


WHEAT FLOUR SOUP

 

Ghee 1tsp
Wheat flour  2½tbsp

Salt to taste.

Pepper     1tsp
Milk
Bread bits (fry to crispy brown)

Take one big vessel and roast the flour,add water to it without any lumps.
Now add salt,pepper.
Remove from the heat,and serve with "hot milk,and spread some corn flakes.
Tomato soup-3
Tomato tin 1   (creamy like puree)
Bay leay 1
Cloves  1
Cinnamon 1bit
Sugar ½tsp  

Red chilli powder  ½tsp 
Cummin powder
Ghee 1tsp
Bread sticks
Onion  1/4 bit to paste


Take ghee first heat it and add cloves,garlic,paste onion.leaf,let it fry for 1minute
Add tomato and stir continuously.let it boil for few minutes.
Add finally chilli powder and other ingredients boil further 3 to 4minutes.
Add water if necessary for soup consistancy.

Garnish with one tsp cream over soup.
Serve hot with bread sticks.


MASALA SOUP:-

 

Flour 1½tbsp
Fresh  mint leaves   Minced
Cashew nuts chopped 3tbsp

Blackpepper ½tsp
Salt to taste
Butter 3tbsp
Onions-chopped,2
Little sugar
Bread cubes-fried in oil(3 slices cut into cubes)
Fry the flour till golden brown.
Fry onion bits to brown colour and add them to the flour.

Mix the other ingredients to it and fry them further 2 more minutes.
Add 4½cups of water and boil it for15minutes on low flame.
Serve with sprinkle coriander leaves,and roasted bread cubes
before you serve hot!


MIXED VEGETABLE SOUP:-

 

Cabbage 1cup  (chopped)
Cauliflour  3florets(grated)
Potato  peeled and chopped
Beans  5 finely chopped
Carrot  chopped 
Capsicum   ½ Deseeded

Chapathiflour 1½tsp
Milk  1½cups,salt & pepper to taste
Oil
Clean and chop all vegetables finely.
Heat oil add potatoes and lightly fry them.
Add carrot,cabbage,chopped beans, cauliflower.
Cook them for 5 minutes.
Simmer and spresd flour and stirring continuously without any lumps.
Allow to cook for few minutes.
Add salt &pepper.
Add 3 cups of water and boil it.
Finally add capsicum and cook for few minutes more.
Slowly add milk and boil until it shows soup consistancy.
Decorate with bread cubs(roasted in oil) and serve hot.

 

TOMATO SOUP

 

This is spicy than normal soup.
Those who likes spicy taste,they may like it.

Tomatoes ½ kg
Salt
Chopped garlic tbsp
Ginger tbsp
Whole garam masala 1tbsp
Bayleaf 2 in no.
Cumin seeds tsp
Oil tbsp
Greenchilli 2
Cilantro chopped

Method:-

Cut the tomatoes into chunks.
Cut the green chilli too.
cook them along with everything(whole masalas,Bring to boil until tomatoes get tender.
In a strainer,pour it and allow to strain completely.
Season it with fried cumin seeds,add to the soup,check the salt and boil further for 1-2 min.
Garnish with chopped cilantro,and serve hot.
Note:-If the soup tastes too sour,add tbsp sugar!!

soup.jpg

Rasams/Sambars
 

Madras Rasam

Tourdal called as pigion peas,kandipappu etc..

Usually rasam takes as an accompaniment with plain rice in South India.

It is good for digestion and appetiser.

Rice and dal are eaten every day in South India.,is prepared with tamarind, sometimes with tomatoes, sometimes with lemon ,even with tamarind (fresh) also!

 

corianderseeds 1cup
Tourdal 1/2cup
Bengalgram 10 gm
pepper 25 gm
cumin 2tsp
Redchillies 3tsp

Rasam powder;

Sundry all of them and blend to a smooth powder.Store in a airtight container.

Can be used whenever you want to make rasam.

How to make?:-

Boil the pigionpeas(tour dal)& turmeric into paste,add water and mix well without lumps.

If lumps are there strin it and use the extract for sambar!.

Make tempering,after done add tomatoes,salt and the rasam ground powder.

Add dal water and boil for 5-6 min.

Garnish with curry leaves &chopped coriander.

MYsore Rasam


Blend the ingredients to make a paste (given below),

coriander seeds 2 tsp

Black whole peppers 1 tsp

gram dal 1 tsp

Red chillies3

Asafoetida

Grated coconut 2 tsp

Method

Steam 1/2 cup of toor dal in a pressure cooker.

Cut 1 large tomato and add 2 cups of water to it.

Add salt, Sambar powder, asafoetida, tamarind pulp and heat the mixture for 7-8 min.

Add steamed toor dal (make it paste with the back side of the spoon)

and the ground mixture.

Keep it in low heat for sometime and then add 1/2 spoon rasam powder.

In a sauce pan heat tsp ghee/oil and make tempering with tsp oil,add

Mustards,cumin and 1 drychilli,asafetida(pinch) along with 1tbsp curry leaves.

After they fried pour immediately into the rasam.Cover it(do n ot mix).

Spinach/Palak Rasam

Can be made with fresh fenugreek(methi)leaves.
Tour dal 11/2cup

Tamarind pulp
Dry coriander seeds powder
Rasam powder
black pepper For more spicy
turmeric
sugar
salt
Seasoning:
Mustard seeds1/2tsp

cumin seeds
Garlic clloves

Red chillies broken 2
curry leaves

Method

Wash the tourdal&11/2cups of water and boil it for 3 or 4 whistles in the pressure cooker.

Cut spinach into small pieces and keep aside

Heat ghee and make tempering,add chopped spinach to this mixture and boil it well until all water evaporates.

Add the dal paste and stir it until it mix well.

Add tamarind juice to this mixture and add coriander powder pepper and rasam and mix well.

Boil this mixture for 12 more minutes. Serve hot!

TOMATO RASAM

For rasam powder:-

Black peppercorns 1/2tsp

cumin seeds 1/2tsp

coriander seeds 1tsp

Dry curry leaves 1tsp

Red chillies 5

oil for roasting

Salt

Ghee 2tsp

Method

Roast all rasam powder ingredients and cool, blend coarsely.

Boil the dal in a pressure cooker, set aside.

Add the tomatoes, rasam powder, jaggery water and salt to the boiled dal.

Heat the ghee in and prepare the tempering with the garlic, cumin, mustard,asafoetida and curry leaves.

When the mustard starts spluttering, add the tomatoes and dal.

Add 4 cups of water &boil.

Boil till the tomatoes are well cooked.

Garnish with coriander, and serve hot!

RASAM LEMON&CARROT

Carrot
Medium Tomatoes 2
Tour Dal 1/2cup

Ghee/oil 1tsp
Mustard seeds
Cumin Seeds
Red Chilles Broken 2
Curry leaves
Coriander

Lemon water
Salt

Method:-

Cut the tomato into chunks, chop coriander and keep aside.

Cook dal, 1tomato,carrot in pressure cooker. Mash them well after.

Add 3-4 cups of water.

Make tempering with given ingredients above and add the dal mixture, salt, boil till it gives aromatic

Smell, add lemon water and garnish with fresh chopped coriander.

Serve hot with plain rice / or soup.

PLAIN RASAM

Check  for rasam powder in powders section!!

Rasam powder 2tsp

Tamarind extract/pulp tsp

Water 5cups

salt

curry leaves

Coriander

Asaefoetida pinch

Ghee for seasoning

Tomato 1 medium

Tourdal 1tbsp

Turmeric

Method:-

Pressure cook the tourdal in water along with turmeric.
In a thick bottomed skillet add 3 cups of water,add rasam

powder,tomato,tamarind pulp,boil it,add salt.
Mash dal and add to the above,add 2 more cups of water

And boil for 4 minutes.
While it gives fine aromatic flavour,add tempering with mustards,asafoetida and curry leaves,remove and pour into rasam.

Garnish with fresh coriander and serve!

Rasam

Tomatoes 1/4kg
onion 1
garlic 5
green chillies 3
Tamarind lemon sized
jaggery grated1tbsp
mustard seeds ½tsp
curry leaves twig
broken into two broken 2
coriander seeds – tsp roasted & powdered
cuminseeds – tsp roasted & powdered
peppercorns – 2½tsp roasted & powdered
oil

asafoetida

Method:-

Squeeze the pulp of tamarind,

Cut thetomatoes into chunks,cut the onion,crush the garlic, keep a side.
Boil the tomatoes chunks along with chilli bits.

add the pulpand ground powders,salt etc..boil for 3 min.

hreat oil andmake tempering with mustards,cumin,broken chilli,onion,asafoetida and finally fresh curry leaves.

Pour immediately over the ready rasam.

Serve hot with plain rice/ or as appetizer.

  Sambhar

For dal(pappu):-

Thuvar dal 1 cup

Greengramhusked tbsp

For sambhar powder:-(or see powders section)

Coriander seeds 2tsp

bengalgram 2tsp

Red chillies 7

Fenugreekseeds 1/4 spoon

For vegetables:-

Onion 2 cutlegnthwise

Tomato 2

Tamarind paste 2 tsp

Grated fresh coconut 1/4 cup(grated)

Green chililes 6

Tempering/seasoning:-

Turmeric pinch

Cilantro tbsp

Curry leaves

Mustardseeds 1/2 tsp

Oil 2 tsp

Salt
Method

Roast ingredients for sambhar,cool and grind to powder.Grind it alongwith

tomato and fresh coconut to asmooth paste.

Cook two dals inpressure cooker after washing twice with cold water.

Meanwhile cut the vegetables and fry them to golden brown.

remove the cooked daland add everything in a big skillet.

add 4 glasses of water,saltand ground paste,stir well and boil till it gives fine aromatic

flavour.

heat oil and add mustards,as soon as they flutter,add asafoetida,cumin and curry leaves,

remove immediately and pour into sambhar.Cover without stirring.

garnish cilantro leaves,serve with rice/Vada/Idli/Sambhar etc...

Sambar Powder

Please check for sambhar powder in powders section!!

Tourdal 1cup

Turmericpowder pinch

oil
mixed vegetables 2cups

(beans, carrot, radish, turnip, onion, potatoes, bell pepper, peas)
Tamarindjuice 2tsp

grated coconut 2tbsp

Sambar powder 2tsp

curry leaves
Salt

For tempering:-

2 tsp. oil
1/2 tsp. mustard seeds &

Pinch of asafetidaMethod:

Cut all vegetables into big sized bits.

In a skillet add tsp oil and fry them for 3 min.

Cook the dal to a smooth paste,add 5 cups of water,keep aside.

Add sambar powder to coconut grated and blend into smooth paste along with tbsp water.

Add water and bring to the boil until the vegetables are tender.
Add salt, ground paste, tamarind, cooked dal and curry leaves & boil.
Boil,until it gives a fine aromatic flavour.

Make seasoning and pour immediately into sambar,cover it.

TOMATO&ONION Sambhar

Tourdal 1 cup

Sambar masala to powder:-

Coriander seeds 3 tsp

Bengalgram 2 tsp

Red chillies 7

Fenugreekseeds 1/4 sp

Onion 2 small

Tomatoes 2

Tamarind paste 2 tsp

Grated coconut 3 tsp

Green chilles 5

Turmeric Pinch

Cilantro fresh

Curry leaves a few fresh

Tempering:-

Mustard 1/2 tsp

Oil 2 t.sp

Salt 1 tsp
Method :-

Cook dal in a pressure cooker along with turmeric.Keep a side.

Blend it with tomato and coconut to a smooth paste.

Fry vegetables and add to the dal mixture.

Add tamarind pulp,salt and ground mixture,pour 4 cups of water,boil it until the aromatic sambhar smell leaves.

Heat little oil in a pan, splutter mustard, and add this to the sambhar. Garnish with cilantro and curry leaves.

Tips:-Can be used small onions 8-9 in similar size,fry them and add to the boiled sambhar.

Pepper Rasam

 Those who likes spicy,they likes this taste. 

Tourdal    2 tbsp

Cumin seeds   1/2 tsp

Pepper      1/2 tsp

Red chillies 3

Tamarind pulp 1/2 tsp

Turmeric pinch

Curry leaves few

Water 5 cups

Ghee 1/2 tsp

Salt
Method

Dry roast tour dal and pepper a minute.

Soak in water with red chillies & cumin for 5 min .

& grind to smooth paste.

Boil Tamarind pulp, salt, turmeric, and add the above

mixture.Boil it for a 4 minutes until the rasam flavour releases.

Heat ghee and make tempering and pour directly into rasam,keep the lid.

serve with plain rice & papad!

Lime Rasam

Tomatoes 2

Salt

green chillies 2

mustard seeds 1/2tsp

Asafoetida 1/2tsp

ghee 1/4tsp

Rasampowder

Limejuice/extract 1/2fruit

Tourdaal tbsp

method

Pressure cook toor dal in 2cups water.

Add tomatoes,salt, chillies, asaefoetida and rasam powder (check in powders section!)

When the tomatoes are cooked well, add the toor dal, remove.

Add the lemon extract,make tempering and pour over rasam,garnish cilantro & curry leaves and close with a lid.

Suggestion:-

Do not boil rasam with freshly squeezed lemon juice it tastes “bitter

SAMBHAR WITH DRUMSTICKS

There is no taste in sambar without drumsticks,ladyfingers,bottle gourd.

select stiff,fresh drumsticks.They have special flavour and fine taste.

Even in rasam and yogurt sauce (majjiga pulusu)will be great taste with drumstcks.

As plain rice accompaniment, if we add all above including fresh tomatoes..yummy sambar we getWith in ½ hour.

Sambar is a good for

healthy&filling,having differenttypesof vegetables

And healthy spices

Sambar & rasam suits with papadams and vadiams,it is a good combination.

1 cup tourdal 1cup

Turmericpowder
oil

Drumsticks 5

onions 3

Tamarindjuice
grated coconut 1cup

spring curry leaves
Salt

For Seasoning:
2 tsp. oil
1/2 tsp. mustard seeds

Method:


Cook toor dal in a pressure cooker with water, turmeric, oil and keep aside.
Grind sambar powder, coconut and little water to a fine paste.
Put drumsticks, water into a pan and bring to the boil until tender.
Add onions and cook for 5-8 minutes. Now add salt, ground paste, tamarind, cooked dal and curry leaves.
Bring it to the boil.
Simmer for 15 minutes until the sambar thickens. Remove from the heat.
Heat the oil in a pan, add seasonings when it starts to split, stir into the sambar.Serve hot with rice.

PUMPKIN SAMBAR

1-1/2 cups toor dal
1/2 tsp. turmeric powder
1 tsp. oil
1/2 pumpkin, peeled and cut into pieces
1-2 tsp. tamarind juice
1 tsp. jaggery
1 long spring curry leaves
Salt to taste
Seasoning:
2 tsp. oil
1/2 tsp. mustard seeds

Blend:-

cup grated, coconut
6-8 red chillies
1 tsp. rice
2 tsp. bengal gram
2 tsp. black gram
2 tsp. coriander seeds
2 cloves
1 stick cinnamon, broken into pieces
1 cardamom
1 tsp. OilMethod:

Cut the drumsticks into 21/2 inches size.
Heat oil in a pan and fry the masala ingredients not coconut)untillightly browned.
Grind with coconut and tbsp water into a fine paste.

Cook tourdal,turmeric,oil in a pressure cooker.

Peel& cut big pumpkin chunks,boil in 3 cups of water.

Add salt, ground paste, tamarind, jaggery, cooked dal and curry leaves,boil for 3 min.

Simmer,for 10-15 minutes until it leaves fine flavour.

Heat oil , add seasonings when it done,pour over into sambar,serve with papad & plain rice!

MIXED VEGETABLES SAMBAR

Use cucumber,Ladyfingers(not baby),bottlegourd chunks,red small onions (8-10),medium tomatoes,ground sambar powder & fresh grated coconut.

The procedure and ingredients are the same as above recipe!

GARLIC RASAM

Garlic cloves 1cup

Oil

Tamarind Lime size

Salt
Mustard Seeds 1/2
A few Curry Leaves
2 Dry Chillies 2

ChoppedCoriander Leaves
Rasam Powder:
Peppercorns 1tsp
Dry Red Chillies 3
Coriander Seeds 21/2tsp

Bengal Gram 1tsp

Cumin

Curry Leaves
Oil 2 tspn
Powder:
Broil the Pepper, Dry Red Chillies, Dhal & Coriander Seeds till a nice aroma arises & the Dhal is brown , Remove from fire & leave it to cool, add the Curry Leaves, & cumin roast / or broil it powder the ingredients blender.

Method
Soak Tamarind in 3Glasses of warm water, extract the pulp add salt, boil till raw smell disappeared.

add the ground masala powder, mix well, add 3 cups of water boil. Fry the Garlic Pods in oil to brown, add the Seasoning Ingredients & fry,when Mustard Crackles,Garlic also get Golden brown, pour over the Rasam.

mix well & ring to a boil.

BUTTERMILK RASAM(MENTHI MAJJIGA)

Buttermilk 2-3 cups

Garlic (optional)

Fenugreek seeds 1 tsp

Salt

Asafoetida pinch

Red dry chillies 2(broken)

Slit groeechilly 1

Mustard 1/4 tsp

oil 1/2 tsp

Fresh curry leaves

Garnishing fresh coriander leaves


Method

Mix salt and thick (lightly thick) buttermilk,whip well(beat)

In a tsp oil partly fry the slit greenchilly and add to the buttermilk.

Crush the garlic(if you use) and add to it,mix well.

Heat oil and add mustards,when they pop add fenugreek seeds,dry chilli,asafoetida,cumin and finally curry leaves.

Remove and pour immediately into the buttermilk.

Garnish with coriander.

Heat some oil, splutter mustard, then add methi, hing, red chillies, and curry leaves, and add it to buttermilk.

 


 

 

 

Oooops! You won't get a cup coffee here!!