Dosa

Dosa is a South Indian snack. Today we remembering those who migrated from South India to Karachi Pakistan on 14th August 1947.

Dosa

Ingredients:

• Rice  (Motay Chawal)    1 cup
• Mash dal washed   1cup
• Methi dana  1 teaspoon
• Oil for smear/dripping

Procedure:

• Soak rice, mash dal and methi dana in enough water for 4-5 hours.
• Then drain and mash together to a smooth and soft mixture.
• Keep covered in a cool and dry place for 8 hours to ferment.
• Then bake in a non-stick frying pan by pouring a tablespoon or two of the fermented mixture and spread quickly to a thin and round shape.
• Apply oil on sides with the help of a spoon.
• Remove when done. Repeat the baking procedure again on medium heat.
• Delicious Dosa is ready.
• Serve plain or with chutney or aloo bhurta.

Hyderabadi Mirchi Ka Salan / hyderabadi Mirchon Ka Salan حیدرآبادی مرچوں کا سالن

Hyderabadi Mirchon Ka Salan is one of the most popular dish from Hyderabad Deccan, India. It is very pungent and tasty dish.

 حیدرآبادی مرچوں کا سالن

Ingredients:

• Hari Mirch (Green Chillies) whole   100-200 g
• Oil 1 cup
• Tamarind pulp juice 1/2 cup
• Haldi powder 1/2 teaspoon
• Salt to taste

Tarka/Tadka Ingredients:

• Onion 1 chopped
• Mustard whole 1 teaspoon
• Methidana whole 1/4 teaspoon
• Red Chillies whole 6-8
• Karhi Patta/Kadi patta 8-10
• Ginger coarsely crushed 1 teaspoon
• Garlic coarsely  crushed  1 teaspoon

Roasted Spices:

• Cumin seed whole roasted and grinded 1 teaspoon
• Coriander seeds whole  roasted  and grinded  1 teaspoon
• Peanuts roasted and grinded 2 tablespoon
• Sesame seeds roasted and grinded 1 tablespoon
• Poppy seeds soaked and grinded 1 teaspoon
• Desiccated coconut  slightly roasted 2 tablespoon

Procedure:

• Prepared roasted spices by dry roasting each and individual ingredient on low heat. Keep aside.
• Heat oil in a pan , fry green chillies in it for 3-5 minutes and then remove from oil and keep aside.
• In the same oil saute onion, add crushed ginger and garlic.
• Then add red chillies whole, mustard, methidana,   and fry for 1-2 minutes.
• Then add  Karhi patta and fry for 1 more minute. 
• Now add fried green chillies and prepared roasted spices, haldi and salt. Also add tamarind pulp/juice
• Cook on low-medium heat for 5-8 minutes till oil is separates out.
• Simmer for 5 minutes.
• Delicious Hyderabadi Mirchon Ka Salan is ready.
• Serve with roti/boiled rice.

Dalcha , Hyderabadi Kaddu Ka Dalcha, دالچہ، حیدرآبادی کدو کا دالچہ

Dalcha is a dish from Hyderabad Deccan, India.  Mutton is cooked with pulses and vegetable especially Kaddu (Gourd or Bottle Gourd).

Dalcha

Ingredients:

• Mutton   1/2 kg
• Kaddu (Gourd) coarsely chopped  1/2 kg
• Dal Channa (Chickpea lentil)  1/2 cup
• Dal Arhar (Tur Dal)  1/2 cup
• Oil 1 cup
• Onion chopped  2
• Tomatoes chopped 2
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Green Chillies chopped 3-4
• Tamarind pulp 2-4 teaspoon
• Salt to taste
• Red chillies powder 1 teaspoon
• Haldi powder 1/2 teaspoon
• Cumin powder 1 teaspoon
• Coriander powder 1 teaspoon
• Garam masala 1/2 teaspoon

Tarka/Tadka/Tepering Spices:

• Karhi patta/Kaddi patta   4-6
• Cumin seed whole  1 teaspoon
• Red Chillies whole 4-6
• Garlic cloves  chopped 4-5

Procedure:

• Wash and soak channa and tur dal in water for 1 hour.
• Then boil in enough water till tender, drain and keep aside.

• In a pan fry onion till golden brown.
• Add ginger garlic paste, fry for 1 minute then add tomatoes, mutton and spices and fry for 4-5 more minutes.
• Then add 1-2 glass water and cook on medium flame till mutton is tender and oil separates out.
• Now add soaked dal and chopped Kaddu and continue to cook for 5-8 more minutes.
• Add tamarind pulp dissolved in water and sprinkle chopped green chillies. 
• Adjust gravy consistency by adding water.  
• Then simmer for 10 minutes.

Applying Tarka:

• Take 2 tablespoon oil in a frying pan , add chopped garlic fry till golden brown.
• Now add red chillies whole and cumin whole, fry for few seconds then add karhi patta and turn off flame.
• Tarka is ready.
• Pour this prepared tarka on top of the prepared curry.
• Delicious Dalcha is ready.
• Serve with fried Rice/Boiled Rice or Roti and Achar.

Shikampuri Kabab شکم پوری کباب

Shikampuri Kabab are very very tasty and delicious form of  Kabab with centre of kabab filled with a mouth watering filling/stuffing of hung yoghurt with herbs and spices.

Shikampuri Kabab

Ingredients For Patties:

• Meat Cubes  1/2  kg
• Channa Dal   100 gram
• Egg beaten 2
• Oil fry shallow frying
• Onion chopped 2 medium size
• Garlic crushed one medium pod
• Ginger crushed 2 inch long piece
• Green Chillies chopped  2-3 nos.
• Fresh coriander leaves 1/2 cup chopped
• Red Chilli whole    6-8 (or more) nos.
• Cloves Whole     10 nos.
• Cardamom green whole   10-12 nos.
• Cardamon brown whole 2 nos
• Cinnamon stick  2 pieces
• Black pepper whole 12 nos
• Cumin seed whole 1 teaspoon
• Coriander whole 1 teaspoon
• Salt to taste

Ingredients For Filling:

• Prepare filling/stuffing by adding all the filling ingredients to hung yoghurt and mix well. Keep aside.
• Hung yoghurt  1 cup
• Onion finely chopped 1
• Fresh Coriander leaves chopped 1 tablespoon
• Fresh Mint leaves chopped 1 tablespoon
• Green Chillies chopped 3
• Salt 1/2 teaspoon
• Black pepper powder 1/4 teaspoon

Filling/stuffing For Shikampuri Kabab

Procedure:

• Prepare filling/stuffing by adding all the filling ingredients to hung yoghurt and mix well. Keep aside
• Thoroughly wash and soak  channa dal in water for 1/2 hour.
• Take 2-4 glass of water in a pan , add channa dall, garlic, ginger, onion , meat cubes and spices and cook on medium flame till meat and dal are tender.
• Evaporate the water and grind the remaining mixture.
• Add egg, green chillies, fresh coriander leaves to this mixture and knead well.
• Make round flat Shami Kabab, insert a teaspoon of filling/stuffing to the centre of it and shallow fry on low heat till golden brown.
• Delicious Shikampuri  Kababs are ready
• Serve with rice/biryani ,salad and  raita.

Kolhapuri Chicken कोल्हापूर चिकन کولھا پوری چکن

Kolhapur is a city of Southern State Maharashtra of India, popular for Kolhapuri Chappal and Spices. Kolhapuri Chicken is one of the most popular dish of Kolhapur. Fragrant, spicy, pungent and colourful dish with distinct taste. Kolhapuri Chappal also available in Karachi markets and many Kolhapuri people are living in Karachi.

Kolhapuri Chicken

Ingredients:

• Chicken normal cut  1 kg
• Oil 1 cup
• Yoghurt 3/4 cup
• Onion chopped 2
• Tomatoes chopped 3-4
• Garlic paste 1 teaspoon
• Ginger paste 1 teaspoon
• Lemon juice  1 tablespoon
• Fresh Coriander leaves  for garnish

Spices for Marination:

• Salt to taste
• Red Chillies 1 teaspoon
• Turmeric powder 1/2 teaspoon
• Cumin powder 1 teaspoon

Dry Roasted Spices:

• Coconut slices   1 tablespoon
• Peanuts  1 tablespoon
• Sesame 1 teaspoon
• Poppy seeds 1 teaspoon

Whole Spices:

• Bay leave 1 
• Cardamom small 4
• Cardamom large 2
• Cloves 6
• Black pepper 10-15
• Red Chillies whole 4
• Mace  1 petal
• Cinnamon 2 sticks
• Caraway 1 teaspoon

Procedure:

• Dry roast coconut, peanuts, sesame and poppy seeds individually , cool and grind . Keep aside.
• Mix red chillies, haldi, salt , cumin powder, ginger paste, garlic paste and lemon juice in yoghurt . Mix well then apply over chicken pieces and keep in a cool place for marination (1 hour).
• Now fry onion in oil till golden. 
• Add whole spices fry for 1 minutes, then add roasted and grounded ingredients  and tomatoes.
• Fry for 3-4 minutes then add marinated chicken pieces and fry on high flame for 5 minutes.
• Lower the heat and continue to cook till chicken is done and oil separates out.
• Garnish with fresh coriander leaves.
• Delicious Kolhapuri Chicken is ready to serve.

Double Ka Meetha (Hyderabadi Treat) حیدر آبادی ڈبل کا میٹھا

Double Ka Meetha  is a sweet treat from Hydeabad Deccan.  Many friends of mine  Ahmed Rao, Tariq Rahim (Chacha Piyaray), Zaki uddin Qureshi (bubban) were my Class fellows at Karachi University  Applied Chemistry belong to Hyderabadi community of Karachi. Dedicate goes to my these friends for this recipe. Today we are celebrating our Independence Day.  

Pakistan Zindabad

Happy Independence Day

 حیدر آبادی ڈبل کا میٹھا

Ingredients:

• Bread Slices    8-12 nos.
• Oil for fry
• Milk full cream 1 litre 
• Khoya  50g
• Sugar 1 cup

• Almonds  sliced  25 nos.
• Pistachio chopped    25 nos.
• Raisin   1 tablespoon
• Cardamom green seeds  1/4 teaspoon
• Kajoo   15 nos.
• Saffron 10-15 threads
• Kewra Essence few drops
• Silver foils to decorate

Procedure:

• Prepared bread slices by trimming sides, and cutting into desired shape.
• Then fry bread slices in oil till golden.  Keep aside.
• Now boil milk , adding saffron, cardamom seeds, kewra and sugar.
• Now arrange fried bread slices in a platter, pour over hot milk.
• Sprinkle and decorate with almonds, pistachio, raisin, kajoo, khoya and silver foil.
• Mouth watering and eye appealing Double Ka Meetha is ready.
• Cool and Serve.

Upma उपमा உப்புமா ഉപ്പുമാവ് उप्पीट

Upma is a South Indian breakfast dish.  I dedicate my this recipe to Mr Abu Zar who was a Purchase Manager at Ahmed Food Industries some 17 years back from now, he knows most of the Indian languages, he translate different languages for me when ever I needed during the development of South Indian recipe like Rasam ,Sambar and Meat Masala. Tamil , Malayalam And Marathi languages are also given in Sanfaz Mersi Food  recipe leaflets developed by me and translated from India via Dubai. My nieghbour's (Chand Mian Sahab's) mother belongs to South India. 

Upma  اپما

Ingredients:

• Semolina (Suji/Rava)   1 cup
• Water 3 cup

Tadka/Tarka:

• Oil 2 tablespoon
• Onion chopped 1/2
• Mustard  1/2 teaspoon
• Kadi patta  4 -6 ( کڑی پتہ )
• Red Chillies whole   2-3
• Cumin whole 1/2 teaspoon
• Salt to taste
• Sugar 2 teaspoon
• Lemon juice 1 teaspoon
• Ginger diced 1/2 teaspoon
• Green Chillies  chopped 3-4

Vegetables:

• Potato  chopped 1
• Tomato  chopped 1
• Capsicum (optional) chopped 1
• Peas (optional) 1/4 cup
• Carrot (optional) diced 1
• Fresh coriander leaves for garnish
• Fresh grated coconut for garnish

Procedure:

• Dry roast suji/rava till golden. Cool and keep aside.
• Now in a frying pan saute onion in oil till soft.
• Add mustard to pop, then all the other tadka material and fry for 1-3 minute.
• Now add 3 cup water add vegetables and cook on low heat till tender.
• Then add roasted suji/rava in portions with constant stirring to avoid lumps.
• Upma will be ready in 3-4 minutes.
• Garnish with grated coconut and fresh coriander leaves.

South Indian Mixed Vegetable Curry தென் இந்திய கலப்பு காய்கறிகூட்டு

South Indian  Mixed Vegetable is a very delicious vegetarian dish with pleasant colour and excellent aroma. The spices used are different from Pakistani or North Indian Mixed Vegetable Curries.

South Indian Mixed Vegetable Curry

Ingredients:

• Cauliflower chopped   2 cup
• Potatoes Chopped 2 cup
• Peas  1/2 cup
• Carrots chopped  2 cup
• Brinjal (Aubergine)  chopped 1 cup
• Broad Bean (Sem ki phalli) chopped 1 cup
• Okra small size, trimmed  1 cup
• Onion chopped 2-3
• Tomatoes chopped 2-3
• Garlic chopped 2 teaspoon
• Ginger chopped 2 teaspoon
• Lemon juice 1 tablespoon
• Oil 1 cup
• Fresh Coriander leaves for garnish
• Salt to taste
• Red Chilli powder to taste
• Cumin whole 1 teaspoon
• Fennel whole 1 teaspoon
• Kalauji 1 teaspoon
• Mustard seed 1 teaspoon
• Fenugreek seeds 1/2 teaspoon
• Hing 1 pinch
• Haldi powder 1 teaspoon
• Coriander powder 1 teaspoon
• Black pepper powder 1 teaspoon

Procedure:

• Saute onion in oil.
• Add ginger, garlic , tomatoes and spices, fry for few minutes (2-3).
• Then add vegetables and fry for another 5-7 minutes.
• Continue to cook on medium flame till vegetables are cooked. 
• Add little water if desired during cooking.
• Garnish with fresh coriander leaves and simmer for 5 minutes.
• Delicious South Indian Mixed Vegetable Curry is ready.
• Serve with boiled Rice or Roti and Pickles and Chutneys.

• Any seasonal vegetable can be added or replaced. 

Dahi Wali Harri Mirchi دہی والی ھری مرچ

Dahi Wali  Harri Mirchi is a delicious snack used with Dall Chawal in some South Indian community of Karachi. It's preparation takes time but you will get a tasty snack at end.

Ingredients:

• Harri Mirchi (Green Chillies) washed and wiped      1kg
• Yoghurt       100gm
• Cumin powder       2 teaspoon
• Black pepper powder     1 teaspoon
• Salt         2 teaspoon
• Oil       for frying

Procedure:

• Mix spices to yoghurt and make a paste.
• Apply this paste to green chillies and keep aside for 24 hours to marinate.
• After 24 hours stirr/shake with hand and keep aside for another 24 hours to marinate.
• After 48-72 hours spread these marinated chillies on a board/sheet and dry under sunlight for 2-3 days. The colour will change from green to yellowish.
• When completely dried store in an airtight jar.
• When needed fry in oil as many as chillies you required for serving.
• Serve with Dall Chawal.

Bhagare Baingan بگھارے بینگن

Bhagare Baingan

Bhagare Baingan is a traditional dish of Hyderabad Deccan India. Hyderabadi is a term used in Karachi for those peoples migrated from India to Pakistan on partition. Hyderabadi Colony in Karachi near Karachi central jail is named after settlers of Hyderabadi community. This dish is cooked not only regularly on week days  but on wedding occasion also. My friend Ahmed Ali Khan QC Manager at Shan Food is also belongs to this community, I dedicate my this recipe to Ahmed Ali Khan and His Mother who was the Principal of Cadit College Steel Town Karachi.








Ingredients:

• Ingredients for this recipe can be divided into many categories for explanation.

Main Ingredients:

• Baingan (Brinjal/Aubergine/Eggplant)    8-10 nos.
• Oil For Baingan Frying as required (1-2 Cup)

During Cooking Ingredients:

• Ginger paste 1 teaspoon

• Garlic paste 1 teaspoon

• Imli (Tamarind) soaked in water and seeds removed  50 g

Nuts and Masala Paste Ingredients:

• Moong Phalli (Peanut)   roasted 50g
• Khashkhash (Poppy seeds)  soaked, washed and roasted  1 teaspoon
• Til (sesame seeds) roasted  2 teaspoon
• Coconut (desicated) roasted 2 teaspoon
• Coriander seed whole roasted 2 teaspoon
• Cumin seed whole roasted 1 teaspoon
• Onion whole , dry roasted in frying pan, cooled then chopped  2
• Gurr (jaggery)  2 teaspoon
• Salt to taste
• Red Chilli powder to taste
• Haldi powder 1/2 teaspoon

Bhagar (Tempering) Ingredients:

 

• Oil 1 +1/2 Cup

• Mustard whole 1 teaspoon
• Cumin seed whole 1 teaspoon
• Methidana 1/4 teaspoon
• Red Chilli whole 6-7
• Karri Patta 10-12
• Kalounji seeds 1/2 teaspoon

Granish:

• Fresh Coriander leaves

Procedure:

• Cut Brinjal from bottom towards top green stem  part in X manner, the green stem will remain intact.

• Fry these brinjals after cutting in oil , one by one or all , remove from oil  and keep aside.

• Mix and Grind all nuts and masala paste ingredients in a grinder or sil batta to a fine texture. Keep aside.
• Now in a pan heat oil , add bhagar ingredients and fry for 2 minutes on low heat, then add ginger and garlic paste and prepared nuts and masala paste and fry till oil separates out.
• Now add imli water and fried brinjal and 1 glass water and cook on medium flame till brinjals are fully cooked.
• Garnish with Fresh Coriander leaves.
• Delicious Bhagare baingan dish is ready. Serve with Fried Rice/Boiled Rice and Roti .

Mulligatawny Soup مولی گٹونی سوپ

Mulligatawny Soup

Mulligatawny Soup is a very famous and most celebrated soup from South India. Mulligatawny is a Tamil word meaning "pepper water". It is a very delicious soup for winter. I dedidate my this recipe to my Friend Naeem Bhai who is a foodie belongs to Diplo in Sindh.








Ingredients:

• Boneless Chicken cubes  250g
• Water  8 Cup
• Oil 1/2 tablespoon
• Butter 2 tablespoon
• Onion chopped 1
• Ginger chopped 1 teaspoon
• Garlic chopped 3 cloves
• Arhar ki Dal (Tur Dal) or Masoor Dal  1/2 cup
• Carrot chopped 1
• Potato chopped 1
• Madras Curry powder or simply curry powder 2 tablespoon
• Coconut Cream 3/4 Cup
• Lemon juice 2 tablespoon
• Green Chillies chopped 2
• Fresh Coriander Leaves for garnsih.

Procedure:

• Wash and soak Tur dal/Toor Dal in enough water for 2-3 hour, then boil on low heat till tender. Keep aside. 
• Take 8 cup water and chicken cubes in a pan, add 1/2 chopped onion , 2 chopped garlic gloves and 1/2 teaspoon ginger and cook on low flame till water reduced to half. Remove Chicken cubes and keep aside.Retain chicken stock to be use later.
• Now in another pan heat oil then add butter , later saute onion in this molten butter.
• Add ginger , garlic and curry powder and fry for 2 minutes.
• Then add carrot, potato ,  chicken stock and boiled dal and cook on low flame till potatoes and carrot are done.  
• Remove half portion of this prepared garvy and mash with the help of an electric mashed or manual gotni.
• Return  this to the un-mashed portion. Now add chicken pieces, coconut cream, lemon juice, and green chillies and cook on medium flame for 10-15 minutes.
• Garnish with fresh coriander leaves.
• Delicious Mulligatawny Soup is ready. Serve hot.

• Mood: crazy

South Indian Meat Masala இறைச்சி மசாலா

South Indian Meat Masala

South Indian Meat Masala is a very tasty and popular dish . Low in Red Chilli and  brownish in colour.





Ingredients:

• Mutton  1 kg
• Tomatoes  chopped 3
• Onion chopped 3
• Garlic crushed 1 teaspoon
• Ginger 1 teaspoon
• Oil 1 cup
• Fresh Coriander leaves for garnish
• Salt to taste
• Red Chilli  1 teaspoon
• Black pepper 1 teaspoon
• Mustard (Black) powder 2 teaspoon
• Fenugreek powder 1 teaspoon
• Kalaungi powder 1 teaspoon
• Coriander powder 1 teaspoon
• Garam Masala 1 teaspoon

Procedure:

• Fry onion in oil till brown.
• Add tomatoes. garlic, ginger and fry for 3-5 minutes.
• Now add Meat and spices and fry for another 3-5 minutes, and then add 2 cup water and cook on medium flame till meat is tender.
• Garnish with Fresh coriander leaves and simmer.
• Delicious South Indian Meat Masala Dish is ready.
• Serve with Naan/Roti and salad.

South Indian Meat Masala

Sambar सांभर سامبار

Sambar

Sambar is a very common and popular South Indian and Sri Lankan Dish. Tamil people like it very much.

Sambar

Tur/Toor Dal (Arhar Ki Dal)

Sojni ki Phalli (Drum stick)

Prepared Vegetables for Sambar

Sambar

Ready to serve Sambar Dish with Paparr, boiled rice and Chutney

Ingredients:

• Tur Dal (Arhar ki dal)   100 g
• Mixed vegetable (Sojni Ki Phalli/Okra/Loki/Turnip/Potato/Brinjal), chopped    200-300 g
• Tomatoes  chopped   1
• Onion  chopped  1
• Green Chillies chopped   5
• Tamarind soaked in water  25 gram
• Salt  to taste
• Red Chilli powder to taste
• Mustard powder  1 teaspoon
• Methi dana powder 1/2 teaspoon
• Cumin powder 1/2 teaspoon
• Coriander powder 1 teaspoon
• Haldi powder1 teaspoon
• Aamchoor  powder 1 teaspoon
• Gurr (Jaggery)    2 teaspoon
• Heing  2 pinch

Tarka (Temering material): 

• Oil 2 tablespoon,

1.  Red Chilli whole 3-5,
2.  Mustard  whole 1 teaspoon, 
3. Cumin seed whole 1 teaspoon,
4. Karhi patta   8-10 

Procedure:

1. Boil Tur dal in enough water till tender  (It can take 2-3 hour to full tender)
2. Add vegetables, tomatoes, onion, green chillies and spices. Cook on medium flame till vegetables are tender.
3. Now add soaked tamarind and adjust salt and cook for another 3-5 minutes.
4. Now Heat 2 tablespoon oil in a frying pan add mustard,  when starts popping add Red chilli whole, Karhi patta and cumin whole fry for few minute and then pour over prepared sambhar curry.
5. Delicious Sambar is ready.
6. Serve with Paparr/Papad/Papadum, boiled rice and Mango/Tomato chutney or with Pickle.

Pav Bhaji (Pao/Paw Bhaji) पाव भाजी

Pav Bhaji (Pao/Paw Bhaji)

Delicious vegetable dish from Bombay India, its sour taste you can not forget.



Ingredients:

• Mixed vegetables(Cauliflower/Peas/Bringal/Carrot/Turnip/Potatoes)  1 kg
• Oil  1 +1/2  cup
• Tomatoes chopped 1 no.
• Onion chopped  1 no.
• Green Chillies chopped   4-5 nos.
• Tamarind  (soaked in water) 25 gram
• Fresh Coriander leaves  for garnish
• Salt to taste
• Red chilli powder to taste
• Coriander 1 teaspoon
• Haldi 1 teaspoon
• Khatai powder  1-2 teaspoon
• Hieing  1 pinch
• Garam Masala  1 teaspoon

Tempering:

• 5-7 roasted Red Chillies whole 
•  1 teaspoon roasted Cumin seed whole

Procedure:

• Boil vegetables and then coarsely mash them together.
• Now on a large iron skillet (tava) take mashed vegetables , onion, tomatoes, green chillies, oil, tamarind water and spices. Add a little water if required. Cook  on medium flame for 10-15 minutes.
• Pav Bhaji is ready.
• Now heat 2 tablespoon of oil in a frying pan add tempering material fry for 2-3 minutes then pour over prepared Pav Bhaji.

Garnish with coriander leaves and serve with bread/Kachori and unripe mango chutney.

Rasam रसम

Rasam

Rasam is a delicious and tangy Tomatoes soup from South India.

Ingredients:

• Water  6 glass
• Tomatoes whole 1 kg
• Tamarind  pulp with seeds 25 gram
•  Salt to taste
•  Chilli to taste
•  Coriander powder 1 teaspoon
•  Haldi powder 1 teaspoon
•  Khatai powder 2 teaspoon
•  Black pepper powder 1 teaspoon
•  Heing pea-size
•  Mustard powder 1 teaspoon

Tarka (Tempering) Ingredients: 

• Roasted Red Chillies Whole 10-12
•  Karhi patta 6-8
•  Cumin seed whole 1 teaspoon
•  Mustard whole 1 teaspoon
•  Oil 50 ml

• Green Chillies chopped for garnish
• Fresh Coriander leaves chopped for garnish  a few

Procedure:

• Add tomatoes and tamarind to the water and boil till tomatoes become tender.
• Sieve through malaml(Muslin) cloth to remove the seed and skin.
• Re-heat the pulpy mass add spices and cook for 10-15 minutes on medium to high flame.
• Now in a frying pan heat oil, add mustard when pop up add other tempering material and fry till garlic is golden brown. Now pour this over prepared Soup.
• Rasam Soup is ready Serve hot with garnish.

Tarka For Rasam Soup

Rasam is one of the most popular soup from South India. Tempering of Rasam is important. The material used for tempering is important, it gives soup a delicate taste and aroma. This soup is made usually with Tomatoes.




Ingredients for Tarka (For 1 kg Tomatoes soup)

• Roasted Red Chillies Whole    10-12 numbers
• Karhi Patta 7-8 numbers
• Cumin seed Whole 1 teaspoon
• Mustard whole 1 teaspoon
• Garlic Cloves with skin form 1 medium pods pressed and crushed
• Oil 50 ml

Procedure:

• Heat oil in a frying pan, add mustard when pop up add other ingredients. When garlic is golden brown remove from flame and pour over prepared Rasam Soup.