| 128 | 129 | 130 | 131 | 132 |
| 1 | 43 | 86 | 128 | 171 |
|
The Vegetarian Curry Bible
Pepper Rasam
by Sunita
Pulikoddel
by Sunita
Ingredients
Ingredients
•
•
•
•
•
•
•
•
•
•
•
•
1 small tomato, chopped into small cubes
1 1/2 tsp peppercorns
1 tsp cumin seeds
1 tsp mustard seeds
1 sprig curry leaves
2 tsp thick tamarind juice
1/2 tsp sugar or jaggery water
1 tsp chopped coriander leaves
A pinch of hing(asoefetida)
Salt to taste
•
•
•
•
•
1/2 lb. of gourd or squash
A pinch of turmeric powder
1 tsp of mustard seeds
2-3 red chillies
Fry in a little oil: A pinch of Asoefetida(Hing)
o
o
o
o
o
o
o
1 1/2 tbsp coriander seeds
8-10 peppercorns
1 1/2 tsp cumin seeds
3/4 tsp fenugreek(Methi)
1 tbsp rice, washed
1 tbsp sesame seeds
2-3 tbsp coconut
2 tsp ghee(clarified butter)
6 cups of water
•
•
Salt to taste
2 tsp cooking oil for seasoning
Method
•
Powder the peppercorns in a peppermill or coffee grinder to get a very
coarse powder.
1
2
.
.
Blend all the fried ingredients to a smooth paste and set aside.
Cook the gourd/squash with a pinch of salt and turmeric and when it is
done, add the ground masala to it.
Bring it to a boil.
Season with the mustard and red chillies in oil.
Eat hot with rice.
•
Mix together the water, tomato, pepper,salt sugar(jaggery) and
tamarind juice.
Bring it to a boil on a low flame.
Season with mustard, hing, curry leaves and cumin in ghee.
Garnish with chopped coriander.
Eat when hot with plain rice.
3
4
5
.
.
.
•
•
•
•
130
Page
Quick Jump
|