Mahadeva's Bhaga Sasthra
160. Another Type Of Kottu Rasam
| Pure Water | -<br>1<br>padi |
|---|---|
| Red Chilly | -<br>⅛<br>palam |
| Pepper | -<br>¼<br>palam |
| Cumin Seed | -<br>⅛<br>palam |
| Black Gram<br>Grated Coconut<br>Salt | -<br>¼<br>palam<br>-<br>½<br>palam<br>-<br>½<br>palam |
| Curry Leaves | -<br>⅛<br>palam |
| Tamarind<br>Ghee | -<br>1½ palam<br>-<br>½<br>palam |
| Pepper | -<br>⅛<br>palam |
| Mustard Seed<br>Asafoetida | -<br>⅛<br>palam<br>-<br>2<br>ku.a |
- 1. Fry red chillies, pepper, cumin seeds, black gram and grated coconut separately in ghee and grind to a fine paste using little water.
- 2. Take 1 padi pure water and mix this paste in that water. Boil this dish by adding salt to it. Fry curry leaves in slow fire and add it to the rasam.
- 3. Make tamarind as a ball and put it into the rasam. When the rasam boils well, season it by referring to the 22nd seasoning recipe. Add ghee, pepper and mustard for seasoning.
- 4. Dissolve asafoetida in water and pour this also into the rasam.