This blog is about food by a foodie (aka Aditya Ramamurthy Rao - Adi) originally from the cultural capital - Mysore in South Karnataka. Now residing in Hyderabad. This blog has been created to bring out some mouth watering vegetarian recipes and to discuss the flair of classical South Indian & Karnataka cuisines in addition to other vegetarian delights!
I generally avoid all Allium derived veggies in my cooking and is generally palatable to most except strict Jains and Vegans.
Tuesday, July 21, 2009
Shaka Vratha Saaru (Rasam)
Ingredients
Pepper (Black Corns) – 1 tsp
Jeera (Cumin Seeds) – 2 tsp
Amchoor (Dry Mango Powder) – 1 tbsp
Toor Dal – 1 cup
Ghee – 1 tsp
Jaggery (Optional) – As per taste
Salt as per taste.
Method
Pressure-cook Toor Dal (Togari Bele) and sift it a little – keep aside.
Take a pan, add 1tsp of Jeera and Pepper and roast them. Coarsely powder the roasted Jeera and Pepper using a pestle.
Take a pan, add water, to this add the Jeera & Pepper powder, Salt and Amchoor powder and bring it to boil.
Add the Toor Dal and continue to boil. Add Jaggery at this stage.
Heat the Ghee in a ladle and add Jeera to make Vaggarane (Tadka).
Add this to the Saaru (Rasam).
Your Vratha Saaru is now ready. (Happy Chaturmaasa!)
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