Making of rasam with black pepper (miriyaalu)

Rasam with black pepper is good to health and tasty to eat. It can be served with rice.Red chillies to be added in it.

Ingredients :

Ground black pepper – 1 teaspoon

dried chilies - 3 to 4

Oil – 2 to 3 teaspoons

Salt - 2 teaspoons

Curry leaves – few

Cumin seeds (jeelakarra) &mustard seeds (aavalu) - a pinch

Garlic – 5 to 6 pieces

Turmeric powder - 1 pinch 

water - 1 cup

Ripe tamarind fruit - 1small piece

jaggey - 1 medium size piece

Procedure:

Take one small piece of ripe tamarind fruit and soak in large cup of water. Now take one bowl add 2 to 3spoons of oil and keep on stove. After oil becomes hot add curry leaves, a pinch of turmeric powder and cumin and mustard seeds. Fry them. Then add one tea spoon full ground black pepper,  pieces of dried red chilies and garlic pieces, fry them. Now add the water in which  ripe tamarind fruit was soaked after pressing the tamarind fruit and removing the trash, then add medium size piece of jaggery and one tea spoon full of salt  boil for 15 min in sim.Then add into one bowl, now rasam is ready.

Payasam with pesarabyallu (Greengram dhal)

 

Payasam is frequently prepared dish in South India. There are different types in it. Now I am telling about payasm made by using pesarabyallu (greengram dhal). It can also be made by using senaga byallu (chana dhal).

Ingredients:

Pesara byallu (greengram dhal) - 1/4 kg

 senaga pappu(chana dhal) – ¼ kg

Water – 2 large bowels

                (or)

Jaggery – ¼ kg

Godhuma pindi(wheat flour) – i fistful

Milk – 1 large cup

Ghee – 2 to 3 teaspoons

Cashew nuts – few

Dried Grapes (endu draksha) – few

Yalakulu (pachavi) – few

undried coconut - medium size piece

 

 

 

 

 

 

 

 Procedure:

Take 1/4 kg of pesarabyallu (greengram dhal), wash them. Then take one bowl add two large cups of water and add greengram dhal keep for boiling. After around 10 to 15 min they will become partially boiled. Now take one fistful of wheetflour in one small bowl add one small cup of water into it mix well. Now add this mixture into the boiling greengram dhal slowly, continuously mixing  while adding. Then keep it boiling for 5 min. Then add 1/4 kg of jaggery, mix well and keep for boiling 5 min. 

Then add fried cashew nuts, dried grapes, grated substance of coconut and pachavi and mix well.

 

Finally add  one cup of milk and 2 to 3 spoons of ghee, mix well. Keep on sim for 5 min. Now payasam is ready to eat.

 

Rasam with drumsticks

Rasam or charu is  prepared commonly in south India into rice. Let us see how to make Rasam with drumsticks.

Ingredients :

Chana  dal/senaga pappu – 1 cup

Onions -1

Oil – 2 to 3 teaspoons

Salt - 2 teaspoons

Curry leaves – few

Cumin seeds (jeelakarra) &mustard seeds (aavalu) - a pinch

Garlic – 5 to 6 pieces

Turmeric powder - 1 pinch 

water - 1 cup

Rasam powder - 1 teaspoon 

drumsticks - 4 to 5

Ripe tamarind fruit - 1small piece

jaggey - 1 medium size piece

Procedure:

Take red gram dhal or chana dhal half a cup wash and boil. Now  press the boiled dhal well with dhal pounder.

 Then add rasam powder 1 teaspoon, one medium sized piece of jaggery  and one cup of water and keep this mixture aside.

Take 4 to 5 drumsticks remove peel and into small pieces and keep aside.

 

Cut one onion into pieces and take few garlic pieces, Now take one frying pan add 2 to 3 teaspoons of oil and keep on stove. After oil becomes hot add curry leaves and cumin and mustard seeds. Fry them. Then add pieces of onions and garlic pieces, fry them. Now add the pre prepared mixture and drumstick pieces into it and boil for 10 min in sim. Then add a small piece of riped tamarind fruit add 1  teaspoon of salt  boil for 5 min in sim.Then add into one bowl, now rasam is ready.

Brinjal curry (Vankaya kura)

This dish is favorite of most of south Indians. It can be prepared quickly and it will be delicious and healthy.

Ingredients:

Brinjals –4 to 5

Onions -2

Tomatoes - 2

Green chillies - 2

Curry leaves – few

Ripe tamarind fruit- a small piece

Masala powder - 2 teaspoons

Salt - 2 teaspoons

Coriander leaves - few

Cumin seeds (jeelakarra) &mustard seeds (aavalu) - a pinch 

 

 

Water - 1 cup 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Oil – 3 to 4 teaspoons

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Procedure :

First cut the brinjals, green chilies and tomatoes into small pieces.Take one frying pan add 3 to 4 teaspoons of oil,

 

 after oil becomes hot add curry leaves, cumin and mustard seeds. 

 

After frying them add tomato and green chili pieces fry them then add  brinjal pieces and mix them well. Then add  masala powder and jaggery. Into that  add one cup of water.

 Cover the pan and let the ingredients boil for 10 to 15 min. Then remove plate and add 2 teaspoons of salt and a small piece of ripe tamarind fruit. Mix well. Now the dish is ready. It can be served with rice or with chapattis.