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:
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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:
Hey Uma,nice blog
gudd goin :) pics yellam supera iruku..
kalakura po!!
Ranju
//Jaggery - 1 achu//
how much is one achu? can you give it in grams?
thx,
Ranju
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...
This is IT Ranju:)
hey hi ranju
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