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Friday, 21 March 2014

Hinga Sarru (kayam/Asafoetida rasam)

1.     Grated coconut                            1 tbsp

2.     Green chilly                                   2

3.     Hing powder                                 ¼ tsp

4.     Mustard seeds                              ½ tsp

5.     Curry leaves few

6.     Oil                                                    1 tsp

7.     Salt to taste.


·        Heat ½ tsp of oil in temper pan add slited green chilly and hing powder fry for 2 to 3 min.

·        Grind grated coconut and fried green chilly and hing into fine paste.

·        Add 2 to 3 cups of water and salt to this paste mix well.

·        Boil this for 5 to 10 min.

·        Heat ½ tsp of oil add mustard and curry leaves fry till it splutter pour this on boiling rasam.

·        Serve this with rice and papad. Or can drink like a soup.





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