Saturday 29 March 2014

Karibeva saru ( curry leaves rasam)

Recipe adapted from Jaya. V. Shenoy cook book
·        Curry leaves                    3-4 springs
·        Toor dal                           2 tsp
·        Coriander seeds             3 tsp
·        Methi seeds                    ¼ tsp
·        Red chillies                      3-4 nos
·        Pepper corns                    10-12
·        Hing powder                     a pinch
·        Mustard seeds                  ½ tsp
·        Jaggery                               small piece ( optional)
·        Oil                                       2-3 tsp
·        Jeera                                    ½ tsp
·        Salt to taste
Heat 2 tsp oil in kadai add methi, jeera, pepper corn, red chillies, hing, toor dal and grated coconut. Fry till it becomes light brown. Then grind this roasted masala with tamarind pulp into fine paste. To this masala add required amount of water, if using jaggery, add jaggery and salt . boil it for 10 min. Then temper with curry leaves and mustard seeds. Serve with rice or as a soup

No comments:

Post a Comment