Скачать или смотреть A talented Canadian trying out my Jeera Rasam

‘Viji’sVeggieVignettes’ takes you on a journey through our traditional food, culture and lifestyle as laid down by our great grandmothers’ many years back.



CUMIN POTAGE / Jeera Rasam

Ingredients:
1 tbsp tamarind purée
½ tsp sambar powder
8 curry leaves
½ tsp salt
For The Paste:
1 tsp pigeon peas/ thuvar dal
2 tbsps cumin seeds
4 curry leaves

For Seasoning:
¼ tsp mustard seeds
½ tsp ghee

Method:
1. Soak the dal and cumin seeds in half a cup of hot water for 15 minutes and coarsely blend with the curry leaves. Or first powder the mix very coarsely in a coffee blender and then soak in hot water for 15 minutes.

2. In a deep pan, boil the tamarind pulp, sambar powder and salt in two cups of water for five minutes. Melt the ghee and pop the mustard and add this to the liquid.

3. Add the paste and a cup of water. Simmer for a couple of minutes or until it froths over on the surface. Now add squeezed wet curry leaves, stir for five seconds and remove from flame. Allow the spices to settle at the bottom before serving. Serve as a soup or as a second course with rice and a dollop of ghee. An amazing tasting rasam.


SAMBAR POWDER / Sambar Podi

This is one of the most versatile and creative spice powder in this Sathvic cuisine. When added to various sauces and stir-fries it adds a zooming flavor that is truly unbeatable. Sambar powder is a must in every South Indian home. Always prepare this powder at home as it is healthy and all the spice ingredients are available commonly in Indian / Asian groceries. You can buy a good brand of Sambar powder in the grocery store.
 
INGREDIENTS:
5 cups coriander seeds
¾ cup pigeon peas/ thuvar dal
½ cup bengal gram/ chana dal
½ cup husked whole black gram/ urad dal
¼ cup fenugreek seeds/ methi
¼ cup mustard seeds
½ cup cumin seeds
2 cup dried red chillis
¼ cup peppercorns
¾ cup curry leaves
8 long thin turmeric pieces OR3 tbsps turmeric powder

METHOD:
1. Wash and wipe the curry leaves dry.

2. Roast all the ingredients with the curry leaves in a saucepan over a medium flame for a couple of minutes, until the lentils turn light golden and start emitting their distinctive aromas.

3. Blend into a fine powder.

Store in an airtight container and refrigerate. The powder remains fresh for many months.