Ingredients :
- Black pepper - Menasu 1 tablespoon
- Rice 1 tablespoon
- Grated dry coconut 1 tablespoon
- Wheat or dalia or atta ( optional ) 1/2 tablespoon
- Ghee 1 tablespoon
- Jeera 1 teaspoon
- Hing 1/4 teaspoon
- Turmeric Powder 1/2 teaspoon
- Red chillies 4
- Jaggery 1 tablespoon
- Curry leaves
- Coriander leaves
- Salt to taste
Recipe video :
Procedure :
- Heat a thick bottomed small kadai.
- Dry roast pepper.
- When they start spluttering add rice and fry.
- When the rice start changing the colour add grated dry coconut and Dalia and fry again till everything turns aromatic and golden brown.
- Switch off the gas and transfer everything to a mixie jar.
- Grind to fine powder without adding water.
- When it becomes nice powder, add 1/2 cup of water and grind to a fine paste.
- Take off from the mixie and add more water and mix well.
- Heat ghee in a thick bottomed kadai.
- Add jeera, hing and turmeric powder.
- Add red chillies and saute for a minute.
- Pour in the ground mix and add more water according to your required consistency and quantity.
- When it starts boiling add jaggery, salt, curry leaves and coriander leaves.
- Boil for 8-10 minutes till the rasam turns aromatic.
- Serve hot with hot rice and ghee.
- Enjoy!!!
