Wednesday, March 3, 2010

Rasa Kalan

This recipe serves two.The difference between rasa kalan and mambazha morekootan is that Rasa kalan will be more sour in taste when compared to mambazha morekootan.

Ingredients:
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  • sour Ripe mango - 1 medium sized( Depending on the sweetness alter the quantity of jaggery added)
  • turmeic powder - a pinch
  • Salt - to taste
  • Jaggery - 1 achu
  • Sour buttermilk - 1 to 1 1/2 cups(slightly thicker consistency than usual buttermilk)

For grinding:
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  • Coconut(shredded)- 6 tsp
  • Green chilli - 2
  • Red Chilli - 4
  • Fenugreek seed - 1/4 tsp

For Tempering:
===========

Oil - 1 tsp
Mustard seeds - 1 tsp
Red chilli - 1
curry leaves - few

Method:
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  • Peel off the skin of mango and take out the pulp completely in a thick bottomed vessel (except for the seed).
  • Add turmeric powder,salt,jaggery and cook well.
  • Grind the ingredients with water into a fine paste and add to the mango pulp.
  • Mix well and allow it cook till the raw smell goes off.
  • Now add the buttermilk and stir constantly.(Do not stop stirring )
  • At a point when you can see that its about to boil(one / two bubbles),switch off the flame.
  • Temper it with mustard,red chilli and curry leaves.

Rasa kalan is ready.Serve with rice and pappadam or kozhakattai .

5 comments:

Ranju said...

Hey Uma,nice blog
gudd goin :) pics yellam supera iruku..
kalakura po!!

Ranju

Ranju said...

//Jaggery - 1 achu//
how much is one achu? can you give it in grams?

thx,
Ranju

Uma and Priya said...

Thanks ranju...hey sorry may I know which ranju is this?:-))
Actually you get jaggery pieces(somewhat namma finger size length la) instead of the round ones...grams la...may b oru 10 to 15 grams..happy cooking...

Ranju said...

This is IT Ranju:)

Uma and Priya said...

hey hi ranju

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