Mahadeva's Bhaga Sasthra
Ingredients :
| Pepper Pod | - ⅜ palam |
|---|---|
| Pigeonpea | - ⅜ palam |
| Red Chilli | - ⅛ palam |
| Curry Leaves | - ⅛ palam |
| Pure Water | - 2 padi |
| Tender Leaves of Shikakai | - 2 palam |
| Salt | - ¾ palam |
| Ghee | - ¾ palam |
| Mustard Seed | - ⅛ palam |
| Cumin Seed | - ⅛ palam |
| Fenugreek Seed | - veesam 1/16 palam |
Method :
- 1. Fry separately pepper pods, pigeonpea, red chillies, curry leaves in ghee and grind it together. This can be ground without frying also.
- 2. Take 2 padi pure water and dissolve the masala in the water and boil it. Add tender shikakai leaves in the boiling water and after it boils, add salt to it.
- 3. Refer to the 22nd seasoning method for seasoning. Fry mustard, cumin seeds and fenugreek in ghee and pour the seasoning into the rasam. This rasam is good to cure acidity.
Karigal, Uperigal and Podigal