Ingredients:
1 tsp. Black gram (Urad dal)
1-2 tsp. pepper corns
2 tsp. cumin seeds
1 tsp. coriander seeds
1-2 tbsp. dry coconut
1 tsp. ghee
1 tsp. jaggery
6-8 curry leaves
1 cup milk
Salt to taste
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For Seasoning:
1 tsp. ghee
1/2 tsp. mustard seeds
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Method:
Heat ghee in a pan. Fry black gram, pepper,
cumin, coriander seeds till light brown color.
Grind this to a smooth powder
with dry coconut.
In a sauce pan combine ground
powder, jaggery,
curry leaves and some water.
Bring it to boil for 10 minutes. Add salt,
milk and boil it for 5 miuntes. Remove from
the heat.
Heat ghee in a pan, add seasonings when it
starts to split, stir into the rasam.
Serve hot with rice.
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