Mahadeva's Bhaga Sasthra
166. Fried Rasam
Ingredients :
| Pigeonpea<br>Ghee<br>Turmeric Powder | -<br>¼ palam<br>-<br>⅛ palam |
|---|---|
| Pepper | ⅜ palam |
| Cumin Seed<br>Coriander Seed<br>Red Chilli<br>Black Gram<br>Grated Coconut<br>Salt<br>Curry Leaves<br>Ghee<br>Fenugreek Seed<br>-<br>Cumin Seed | -⅛ palam<br>-<br>¼ palam<br>-<br>3 veesam 3/16 palam<br>-<br>½ palam<br>-<br>1<br>palam<br>-<br>½ palam<br>-<br>1<br>palam<br>-<br>½ palam<br>⅛ palam<br>-<br>⅛ palam |
- 1. Boil pure water in a 2½ padi water holding capacity lead coated vessel. Add pigeonpea, turmeric and ghee one by one into the boiling water.
- 2. Close it with a vessel filled with water. Fry separately pepper, cumin seeds, coriander seeds, red chillies and black gram in ghee. Add grated coconut to the above ingredients and grind it to a fine paste.
- 3. Dissolve the paste in little water and add salt. Fry curry leaves in slow fire. When the rasam thickens, heat the ghee and add fenugreek, cumin seeds and when they are fried, add the seasoning to the rasam and remove the rasam from the fire.
- 4. Squeeze a lemon before serving.