Simple Rasam

It is a South Indian cuisine which most of the people like to have. There are different types of rasam are there but this is the basic and simple method.

• Tomato - 2 No.(cut into 4 pieces)
• Tamarind - 1 small lemon size(soaked in water)
• Pepper - 2 tsp
• Garlic pods - 4-5 No.
• Cumin seeds - 2 tsp
• Curry leaves - as required
• Sesame oil - 2 tsp
• Salt - as required
• Coriander leaves - as required(chopped)
• Termaric powder - ½ tsp
• Asafoetida powder - a pinch

1. In a mixer jar put cumin seed, pepper and garlic, grind it corsley, keep aside.
2. Squeeze the tamarind and take the pulp and keep a side.
   
3. In a kadi put oil and let it heat.
4. Now put some cumin seed and put this pepper mixer in it and fry it nicely.
5. Add the curry leaves, tomatoes and salt and fry nicely.
6. Add termaric powder and asafoetida powder.
   
7. Put the tamarind pulp and the coriander leaves.
8. When the resam starts to boil switch of the stove, it should not boil if it then the bitterness will come.
   

Pepper Mutton Gravy

• Mutton - 500 gms


• Onion - ½ cup (Chopped)


• Tomato - ½ Cup (Chopped)


• Ginger-Garlic paste - 2 tbsp


• Curd - ½ cup


• Coriander powder - 2 tbsp


• Chili powder - 2 tbsp


• Termaric powder - ½ tsp


• Salt - to taste


• Green chilly - 3 No.


• Curry leaves - as required


• Fennel seed- 1tsp


• Pepper powder - 4 tbsp


• Cumin powder - ½ tsp


• Oil - 1 tbsp

1. In a cooker put the mutton, onion, tomato, ginger-garlic paste, curd, coriander powder, chili powder, termaric powder, curry leaves, green chilly, salt and water till the mutton dips.


2. Leave till 3 whistles come and then simmer it for 5 min.


3. Now when the cooker is settle down, in a wok put some oil, when oil is hot add fennel seeds, curry leaves, cumin powder,  pepper powder and the mutton.


4. Cook all together till the thickness you want.


5. Now it is ready to serve.

Note: If you want it dry then simmer it and leave it till all the liquid dries up.

White Pepper Powder

• Fresh green pepper

1. To prepare this from fresh pepper, the green peppers are peeled.
2. Then the inner cores are dried and powdered.

Note: White pepper powder is used, where the taste is supposed to be sharper. At the same time, the color of the dish is not affected.