Jeera pepper rasam and arbi(chembu) curry for lunch. Rasam is an integral part of South Indian cuisine. There are many varieties of rasam. Today I have made rasam with black pepper and jeera.
Ingredients
Ripe tomato two
Jeera and pepper one teaspoon each
Tuvar dhal two tablespoon
Turmeric 1/2 tsp
Red chilli powder 1/2 tsp
Rasam powder 1 tsp
Tamarind a small lemon sized
Salt as required
Chopped coriander leaves a little
Hing powder apinch
Method of preparation
*Boil two ripe tomatoes by adding a pinch of turmeric. Once well cooked remove skin and smash tomato with hand or blender.
* In another tiny vessel cook a small quantity tamarind with just enough water. Once boiled cool tamarind and extract its pulp.
*In a dry pan add a teaspoon Jeera, pepper, few curry leaves, and two tablespoon tuvar dhal one after the other and in medium flame roast it till you get roasted aroma. Grind it to a coarse powder.
In a large bowl pour tomato puree, tamarind pulp and three cups water allow it to boil, add Jeera pepper powder a half teaspoon red chilli powder, a little hing and salt. Bring to boil. In a small pan pour a little ghee add mustard, and one dry chilli. Once mustard crackle pour tadka on top of the boiling rasam. Garnish with freshly chopped dhaniya patta(coriander leaves.
Arbi dry roast.
Ingredients
Arbi(chembu) 250 grams
Turmeric powder 1/4 tsp
Red chilli powder 1/2 tsp
Hing a pinch
Besan 1tablespoon
Salt as required
Oil two teaspoon
Mustard 1/2 tsp
Methi 1/4 tsp
Red chilli half broken
Curry leaves a few
Method of preparation
In pressure cooker cook 250 grams arbi by adding water. Once cooked remove skin and cut into halves. Add 1/4 tsp turmeric, red chilli, hing, salt and mix well. In a heated pan pour oil add mustard and methi a little each. Let it crackle add a few curry patta. Now add arbi and rest of the dry masalas. In slow fire allow arbi to get roasted. Add one tablespoon besan. Mix gently and further let it roast for five minutes. Serve with rice.
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