Bangalore - Spicy Rasam with a Kiwi twist, Cooking Recipe India.
GOLDEN KIWI RASAM
Ingredients :
3 golden Kiwi, chopped
1 cup golden Kiwi juice
2 tbsps toor dal (Boiled pigeon peas) split
1 cup cooking water from Tur Dal
1 medium Tomato, chopped
2-3 cloves Garlic, chopped
½ tsp Cumin seeds
2 tsp Black pepper
10-12 Curry leaves
2 tbsp Coriander leaves, chopped
Method :
1. Combine the garlic, cumin seeds and black pepper in a blender and blend till smooth. Keep this spice paste aside.
2. Boil the pigeon peas with 1 cup water. Once the dal is cooked, strain it out and preserve the water.
3. Add chopped tomato to a saucepan, along with the boiled pigeon pea water, the spice paste, curry leaves and salt. Put on the gas and bring it to a boil. Lower flame to medium and boil for 10 more minutes.
4. Add the golden Kiwi juice and chopped kiwi fruit and bring it to a boil. Remove from heat and transfer to a serving bowl. Garnish with chopped fresh coriander leaves and serve hot.
3 golden Kiwi, chopped
1 cup golden Kiwi juice
2 tbsps toor dal (Boiled pigeon peas) split
1 cup cooking water from Tur Dal
1 medium Tomato, chopped
2-3 cloves Garlic, chopped
½ tsp Cumin seeds
2 tsp Black pepper
10-12 Curry leaves
2 tbsp Coriander leaves, chopped
Method :
1. Combine the garlic, cumin seeds and black pepper in a blender and blend till smooth. Keep this spice paste aside.
2. Boil the pigeon peas with 1 cup water. Once the dal is cooked, strain it out and preserve the water.
3. Add chopped tomato to a saucepan, along with the boiled pigeon pea water, the spice paste, curry leaves and salt. Put on the gas and bring it to a boil. Lower flame to medium and boil for 10 more minutes.
4. Add the golden Kiwi juice and chopped kiwi fruit and bring it to a boil. Remove from heat and transfer to a serving bowl. Garnish with chopped fresh coriander leaves and serve hot.
Source - Ranveerbrar.
Comments
Post a Comment