Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, mochakaai saathumadhu / avareykaai rasam. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Saatramadhu (Saathumadhu) - word for the tomato and tamarind dish "Rasam," derived from "Saatru" (juice/essence) and "Amudhu" (Amrita/elixir) from Sanskrit. Akkaaravadisal - word for rice, jaggery, and milk dish "Chakkarai Pongal." Saadham - Cooked Rice (as opposed to "Soru"). Rasam is the ultimate comfort food for many.
Mochakaai Saathumadhu / AvareyKaai Rasam is one of the most popular of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Mochakaai Saathumadhu / AvareyKaai Rasam is something which I’ve loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can cook mochakaai saathumadhu / avareykaai rasam using 15 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Mochakaai Saathumadhu / AvareyKaai Rasam:
- Get 1 handful Mochakaai / Avareykallu
- Get 5 tbsps Toor dal
- Take 1/4 tsp Turmeric
- Take 2 Tomatoes
- Make ready tamarind gooseberry in size of a
- Take salt
- Take 5 curry leaves
- Prepare pinch asafoetida
- Make ready 2 tbsps coriander seeds
- Make ready 5 chillies dry red
- Take 1 tbsp Saathumadhu Podi (see Note)
- Prepare 1 handful coconut scrapings
- Make ready 2 tbsps cumin jeera /
- Get 1 tbsp Ghee
- Get 1 tbsp mustard seeds
Also, we don't rasam powder or sambar powder for this rasam. Iyengars don't make "Rasam", we make " Saathumadhu" 🙂 Btw, this is called Poricha Saathumadhu in our family! Menghimpunkan ratusan resipi terkini, tradisional dan moden. Juga perkongsian lokasi makan, tips dan info industri pemakanan.
Instructions to make Mochakaai Saathumadhu / AvareyKaai Rasam:
- Cook the toor dal and Avareykallu / Mochakaai together in a pressure cooker up to 4 whistles(Add turmeric to this for color). Also cook the tomatoes and tamarind either in microwave or cook it in a pot of boiling water for 10 minutes or until the tamarinds turn soft and skin of the tomatoes start peeling.
- Take the the extract of the tomato-tamarind and keep it aside.
- In a cooking vessel add the chopped tomatoes, salt and curry leaves. Add about 200 ml water and boil this in medium heat on a stove top.
- Meanwhile, take a kadaai, keep it on medium heat. Add 2 tbsps of coriander seeds and 5 dry red chillies. Saute this until aromatic.
- Transfer this mixture into a blender along with coconut scrapings, cumin, Saathumadhu Podi / Rasam Podi and 2 tbsps of cooked avarekaai-toor dal mixture. Grind it to a smooth paste.
- Now check if the tomatoes have cooked, Add the tomato-tamarind mixture and allow this to boil in medium heat for 2 minutes.
- Add the ground paste to the boiling tomatoes and add the remaining avareykaai-Toor dal mixture along with its stock, stir.
- Now get the tempering ready and add it to the saathumadhu. Garnish with some chopped coriander leaves and serve it hot with Plain rice.
You return home late and feel like having a hot southindian rasam? Then this one is for you! Now coming to poricha rasam, in my mom in-law's poricha saathumadhu version, she does not use any sambar powder. Rasam.ac.ir: یتورتىیا ٌاگیاپ سردآ Info@Rasam.ac.ir: ٍماوایار. Do you enjoy cooking as much as eating, like we do?
So that is going to wrap it up for this special food mochakaai saathumadhu / avareykaai rasam recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
