Ingredients:
1/2tsp Cumin Seed (Jeera)
2 tsp Coriander Seed (Dhania)
1 tsp Fenugreek seeds (Methi)
1 tsp Mustard seeds (Rai/Sarson)
6 broken into several pieces dried Chilli (Mirch)
Few Curry Leaves (Kari Patta)
1/2 tsp Black Gram (Urad Daal)
A pinch of Asafetida (Hing)
1 tblsp Black Pepper corns (Kalimirchi)
How to make Rasam Masala:
* Roast all ingredients except asafetida in a dry pan and cook over a very low fire, until the chilies become crisp and the spices smell taking care not to burn.
* Cool slightly, then grind all ingredients together, and then mix with the asafetida powder.
1/2tsp Cumin Seed (Jeera)
2 tsp Coriander Seed (Dhania)
1 tsp Fenugreek seeds (Methi)
1 tsp Mustard seeds (Rai/Sarson)
6 broken into several pieces dried Chilli (Mirch)
Few Curry Leaves (Kari Patta)
1/2 tsp Black Gram (Urad Daal)
A pinch of Asafetida (Hing)
1 tblsp Black Pepper corns (Kalimirchi)
How to make Rasam Masala:
* Roast all ingredients except asafetida in a dry pan and cook over a very low fire, until the chilies become crisp and the spices smell taking care not to burn.
* Cool slightly, then grind all ingredients together, and then mix with the asafetida powder.
No comments:
Post a Comment