MAJJIGE SAARU (RASAM)
INGREDIENTS:
1.1 Cup Thick Curd.
2.1 Tbsp Besan.
3.Haldi.
4.2-4 Green Chilles.
5.1 Tbsp Oil.
6.1 Tsp Mustard Seeds.
7.1 Tsp Cumin Seeds.
8.Salt to Taste.
9.Coriander Leaves.
10.Curry Patha.
11.1 Tsp Jaggery Powder.
METHOD:
1.Whisk Curds nicely,Mix Besan & Blend Nicely without lump.
2.Add Haldi,Salt,Jaggery & Three Cups of Water.
3.Prepare seasoning & add the Yogurt mixture.
4.Cook on a low flame by stirring nicely till the raw smell of the Besan is gone.
5.Garnish with coriander Leaves & Curry Leaves.
6.Can Drink as a Soup OR Eat with Rice as Rasam.
1.1 Cup Thick Curd.
2.1 Tbsp Besan.
3.Haldi.
4.2-4 Green Chilles.
5.1 Tbsp Oil.
6.1 Tsp Mustard Seeds.
7.1 Tsp Cumin Seeds.
8.Salt to Taste.
9.Coriander Leaves.
10.Curry Patha.
11.1 Tsp Jaggery Powder.
METHOD:
1.Whisk Curds nicely,Mix Besan & Blend Nicely without lump.
2.Add Haldi,Salt,Jaggery & Three Cups of Water.
3.Prepare seasoning & add the Yogurt mixture.
4.Cook on a low flame by stirring nicely till the raw smell of the Besan is gone.
5.Garnish with coriander Leaves & Curry Leaves.
6.Can Drink as a Soup OR Eat with Rice as Rasam.
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