HOT RASAM WITH DAL AND SPICES & BOTTLE SHAPED BRINJAL ROAST CURRY

  

 

Rasam is a part of a meal in almost all South Indian homes. It is usually prepared with tomatoes, tamarind and spices. It resembles a soup a bit in consistency and taste. Traditionally rasam is mixed with white rice and consumed with curry as an accompaniment. Here is a hot Rasam prepared with dal and spices:

INGREDIENTS:

Moong dal

Tur dal

Chana dal

Salt

Red chillies

Pepper

Coconut

Jeera

Oil

PREPARATION:

1. Cooked moong dal in a pressure cooker.

2.  Separate the dal and water. (Cooked dal water can alone be sufficient for the rasam or both dal and water together can be used in the preparation)

3. Take a kadai and roast red chillies, pepper, tur dal, chana dal, in a small amount of oil

4. Grind it along with coconut and jeera. Make it into a paste adding the required amount of water.

5.  Add this to the cooked dal and allow to simmer for a while.

6.   Add salt and water at frequent intervals until it reaches the soup consistency.

7.  It should be in slow flames to avoid overflow of the rasam from the vessel

8.  Switch off the stove when it forms a creamy layer on the top (foam-like)

9.   Serve it along with white rice and papad or any curry.

 

 Here is a recipe of BOTTLE SHAPED BRINJAL ROAST CURRY

Brinjal is a vegetable that is liked by many and almost everyone. There are a wide variety of recipes prepared with brinjal. Hot, sour, spicy, and pungent tastes can easily be had with brinjals. Here is a recipe using bottle-shaped brinjal, just with a few ingredients and simple steps.

INGREDIENTS:

Bottle shaped brinjals

Oil

Mustard seeds

Salt

Red chillies

Urad dal

Channa dal

Curd

PREPARATION:

1.     wash and apply oil thoroughly in the outer parts of brinjal

2.     Place over the fire or on the flame in the gas stove till the skin of the brinjal shrinks.

3.     Allow it to cool and peel off the skin from the brinjal.

4.     Place it in a bowl and add salt.

5.     Take a wok, pour oil, add mustard seeds, red chillies, urad dal, channa dal and fry till golden brown.

6.     Pour this over the brinjal and mash it well using your fingers.

7.     Break the red chillies into pieces and mix well

8.     Use this as curry with white rice or chappaties.

(The same can also be mixed with curd and served as raita)