Again a Moringa leaf dish. Moringa leaves rasam. The leaves are rich in proteins, vitamins, minerals, phytonutrients and antioxidants. Protects heart and support cardiovascular system. Rasam I am preparing for the first time. Had made different types of stir fry, sambar, Oothappam, chapatti, dosa and vada. It is Lockdown. Focusing on garden produce stick on Moringa leaves for today’s curry. Thus the rasam.
Ingredients
Tender Moringa leaves a cup,
cooked cowpeas, quarter cup,
onion small 1, garlic cloves 7, both chopped,
tomato 2, cubed, cilantro little, chopped
tamarind a small gooseberry size, squeeze the juice in a little water.
Rasam powder 1 tbsp., salt to taste.
For garnishing
Coconut oil 2 tsp., mustard seeds 1/2tsp,
shallots 2, chopped,
dried red 2, broken,
curry leaf half sprig.
Preparation
Grind the cooked cowpeas coarse in a mixie along with 3/4th of the onion and shallots.
Mix it in two cups of water in a wok and boil. Add tamarind juice, tomato. Allow to boil. Add moringa leaves, rasam powder and salt. Cook the leaves. Put in low flame and add 3/4th cilantro.
Heat oil in a pan, drop in mustard seeds, allow to splutter, add red chilli, curry leaf and cilantro. Pour on the rasam. Combine well and serve with hot rice.
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