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Tuesday, February 3, 2009

Mangalore Rasam Powder

Red chillies - 1 cup (broken into small pieces and tightly packed).
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 leaves 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

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