Tuesday, December 18, 2007

Mangalore Rasam Powder

Red chillies -1 cup (broken into small pieces and
Dry coriander seeds - 1 cup
Gram dhal - 2 tablespoons
Oil - 1 tablespoon
Cumin seeds - 1 teaspoon
Fenugreek - 1/2 teaspoon (methi seeds)
Hing - a pea size lump or 1 teaspoon hing powder.
Curry leaves - 3 sprays.
Break up the chillies along with the stalks into smaller
pieces (to enable easier powdering). Heat oil in a kadai and fry
on a slow fire, the hing and the fenugreek seeds till light
brown in colour. Add coriander seeds, red chillies, cumin seeds,
gram dhal and curry leave and fry for about five minutes on a slow
flame till it is well roasted and you get a lovely aroma. Remove
from flame and allow to cool. Powder fine and bottle it. This
powder can be used for 2-3 months.
Use the chillies along with the stalks - as the stalks also
have the potency of the chillies, and also provide fibre
for the body).

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