HAPPY DEEPAWALI!

A very HAPPY DIWALI to all my readers! This is the menu in my home today:-)What's special at your place?

1. Rice

2. Parpu (Plain dhal)

3. Kempu Dantusoppina palya (Red Amaranth leaves curry)

4. Tomato Rasam

5. Whole moong dhal Sambhar

6. Southekayi Kosambari (Cucumber Salad)

7. Shavige payasa (Sevai kheer)

8. Sapseege Soppu Ambode (Fried flattened balls made from a mixture of Dill leaves and soaked bengal gram)

May this Festival of lights bring you all Joy , Happiness and Prosperity in the days to come! Enjoy !

PEPPER RASAM / MALAGA RASAM / MENASINA SAARU

Malagu Rasam (I will also call this Pepper Soup)

Ingredients to make the Pepper rasam powder:

Black gram (Uddin bele) - 1 cup
Coriander seeds (Dhania seeds) - ½ cup
Dry coconut (Kobri) – 3/4th cup
Black Peppercorns (Menasu) - 1 tbl spn
Cumin seeds (Jeerage) – 2 tspn
Curry leaves (karbevu) - 30 leaves

It’s very simple. Just fry them all without oil and grind them to powder.

Ingredients to make rasam:

Red gram (tur dhal/togari bele) – ½ cup
Pepper rasam powder – 1-2 tspns (depending on your taste)
Coriander leaves – 2 tspns
Salt to taste

Preparing Rasam:

1. Pressure cook the red gram.
2. In a vessel, boil water with the pepper rasam powder, salt and the red gram. Boil for about 10 mins and garnish with coriander leaves.
3. If preparing for kids take care not to add too much of the pepper powder as it might be too spicy for them.
4. Also can temper with little oil/ghee and cumin seeds.
5. Serve the rasam with ½ tspn of ghee and soft white rice.
6. Also can be served like a soup on a chilly day. (For soup reduce the amount of red gram and mash it well before boiling)

This rasam helps cure cold and cough. On a rainy day it’s fantastic to start a meal with a soup like this.

Sending this post to Sheetal's Kitchen for SWC-KARNATAKA