Tomato pickle can be made instantly without grinding.The ingredients and
their measures are same as used for sun dried pickle.As this cannot be
stored this can be prepared proportionately reducing the measure.I am giving
half of the measure used in Sun dried pickle.
INGREDIENTS:
RIPE TOMATOES 1/2 KILO GRAM
NEW TAMARIND 125 GMS
CHILLI POWDER 100GMS
MUSTARD POWDER 75GMS
SALT 100GMS
OIL 100GMS
FOR TEMPERING:
MUSTARD SEEDS 1/2 TSP
METHI SEEDS 1/2 TSP
LG 1/2TSP
RED CHILLIES 5
METHOD:
In a pan cook cut tomatoes,tamarind adding salt and turmeric powder.Do not
add water.when done allow it to cool then add mustard powder and chilli powder
Heat oil and temper with mustard,methi and red cillies.cool and add to tomatoes.
This can be had with rice and also as side dish for Dosas and rotis.
Tuesday, January 26, 2010
Friday, January 22, 2010
THAVALA ADAI
When the word tiffin comes into our minds Idli and Dosa take
the first place in almost all south Indian homes.Apart from these
there are few more traditional recipes prepared with ease by just
keeping the ingredient of rice in the form of rava or flour.
Normally they are stored by giving them in the mill in large
quantity.It comes handy for making tiffin which is usually had around
3pm along with coffee in most of the south indian houses spcially where
elders are there. Some such recipes are Arisi Upma,Thavala Adai and Kozamavu adai.
I remember having Thavala adai and kozammavu adai prepared by my mother during
my childhood.Recently when i went to my younger sister's place her mother-inlaw
who is around 80 years prepared this in no time. It tasted so good and i noted down the
thavala adai recipe from her and had chat for some time asking about our tiffins
and the way they are made.She happily shared a few with me.
The term adai is used for many other recipes where in we soak dals with different
combinations and make after making batter.
Thaval adai can be made instantly if you have rice rava and other ingredients at home.
INGREDIENTS
RICE RAVA 11/2 CUP
BOILED RICE RAVA 1/4 CUP
KNOWN AS IDLI RAVA
THUWAR DAL 3 TSP
MOONG DAL 3 TSP
CHENA DAL 3 TSP (OPTIONAL)
PEPPER 1 TSP
JEERA 1 1/2 TSP
WATER 11/4CUP APPROX
(1:3/4 RICE:WATER)
SALT
GRATED COCONUT 2 TBLSP
LG PINCH
METHOD:
Boil water, add dals, pepper, jeera, LG, salt and grated coconut.Add rava
stir and remove immediately. Cool and make balls and flatten like cutlets.
Heat heavy bottom kadai add 4 tsp oil and place a piece.Then keep placing
other 4 pieces and pour oil around, turn and cook till done.Repeat process
till the dough is finished.This tastes too good.
Such type of tiffins are prepared in some outlets in chennai where they
sell home made items like papad, podis, pickles and vethal.
They sell like hot cakes (perhaps hot adai will be apt) in no time at 3pm.
I had this in Anna nagar and cannot forget its taste.In places
like Hyderabad we cannot expect such items. No doubt other delicacies
like Mirchi bajji, cut mirchi and Pulibongaram etc are popular in AP.
the first place in almost all south Indian homes.Apart from these
there are few more traditional recipes prepared with ease by just
keeping the ingredient of rice in the form of rava or flour.
Normally they are stored by giving them in the mill in large
quantity.It comes handy for making tiffin which is usually had around
3pm along with coffee in most of the south indian houses spcially where
elders are there. Some such recipes are Arisi Upma,Thavala Adai and Kozamavu adai.
I remember having Thavala adai and kozammavu adai prepared by my mother during
my childhood.Recently when i went to my younger sister's place her mother-inlaw
who is around 80 years prepared this in no time. It tasted so good and i noted down the
thavala adai recipe from her and had chat for some time asking about our tiffins
and the way they are made.She happily shared a few with me.
The term adai is used for many other recipes where in we soak dals with different
combinations and make after making batter.
Thaval adai can be made instantly if you have rice rava and other ingredients at home.
INGREDIENTS
RICE RAVA 11/2 CUP
BOILED RICE RAVA 1/4 CUP
KNOWN AS IDLI RAVA
THUWAR DAL 3 TSP
MOONG DAL 3 TSP
CHENA DAL 3 TSP (OPTIONAL)
PEPPER 1 TSP
JEERA 1 1/2 TSP
WATER 11/4CUP APPROX
(1:3/4 RICE:WATER)
SALT
GRATED COCONUT 2 TBLSP
LG PINCH
METHOD:
Boil water, add dals, pepper, jeera, LG, salt and grated coconut.Add rava
stir and remove immediately. Cool and make balls and flatten like cutlets.
Heat heavy bottom kadai add 4 tsp oil and place a piece.Then keep placing
other 4 pieces and pour oil around, turn and cook till done.Repeat process
till the dough is finished.This tastes too good.
Such type of tiffins are prepared in some outlets in chennai where they
sell home made items like papad, podis, pickles and vethal.
They sell like hot cakes (perhaps hot adai will be apt) in no time at 3pm.
I had this in Anna nagar and cannot forget its taste.In places
like Hyderabad we cannot expect such items. No doubt other delicacies
like Mirchi bajji, cut mirchi and Pulibongaram etc are popular in AP.
RICEFLOUR ADAI/KOZAMMAVU ADAI
kozammavu is the term used for arisi maavu/rice flour.This easy recipe used to be prepared
in our home by my mother. I made this few number of times and to my surprise it was
liked by my family members.You need rice flour, moong dal and karamani(black eyed gram)
for this. The result is better when done in bronze(vengala urili)vessel which is not
so deep.Even karamani, if it is not readily available at home and since it needs to be soaked
can be skipped.This can be made instantly and does not require much oil and is a healthy tiffin
too.The name of this tiffin is called KOZAMMAVU ADAI.I post this in loving memory of my mother.
INGREDIENTS
RICE FLOUR 2 CUPS
MOONG DAL 1/4 CUP
KARAMANI/BLACKEYED BEANS 2 TBLSP
SALT
CRUSHED PEPPER 1 TSP
METHOD:
Boil one cup of water in heavy bottomed vessel or kadai. Add moong dal and
cook till done but still the shape of the grain remains. It need not be cooked
very smooth. Add flour and salt and mix with the laddle briskly.Put off flame
knead the dough thoroughly adding crushed pepper.The water used to cook dal
should suffice to make the dough.Let the dough be a tough one and not loose.
Make balls of even size and keep. Heat vengala urili or heavy bottomed vessel
on medium flame.
Flatten the ball with your wet palm on one plastic sheet or plantain leaf
to the desired size with medium thickness. Place this in the hot vengalam and
sprinkle little drops of oil around and close a lid. Turn the side and cook
again covering with lid. Remove when it is done.You can make out as it looks light
brown incolour.Repeat this with the remaing balls.
in our home by my mother. I made this few number of times and to my surprise it was
liked by my family members.You need rice flour, moong dal and karamani(black eyed gram)
for this. The result is better when done in bronze(vengala urili)vessel which is not
so deep.Even karamani, if it is not readily available at home and since it needs to be soaked
can be skipped.This can be made instantly and does not require much oil and is a healthy tiffin
too.The name of this tiffin is called KOZAMMAVU ADAI.I post this in loving memory of my mother.
INGREDIENTS
RICE FLOUR 2 CUPS
MOONG DAL 1/4 CUP
KARAMANI/BLACKEYED BEANS 2 TBLSP
SALT
CRUSHED PEPPER 1 TSP
METHOD:
Boil one cup of water in heavy bottomed vessel or kadai. Add moong dal and
cook till done but still the shape of the grain remains. It need not be cooked
very smooth. Add flour and salt and mix with the laddle briskly.Put off flame
knead the dough thoroughly adding crushed pepper.The water used to cook dal
should suffice to make the dough.Let the dough be a tough one and not loose.
Make balls of even size and keep. Heat vengala urili or heavy bottomed vessel
on medium flame.
Flatten the ball with your wet palm on one plastic sheet or plantain leaf
to the desired size with medium thickness. Place this in the hot vengalam and
sprinkle little drops of oil around and close a lid. Turn the side and cook
again covering with lid. Remove when it is done.You can make out as it looks light
brown incolour.Repeat this with the remaing balls.
Tuesday, January 12, 2010
THAI PONGAL
Welcome to the New Year 2010.Let us all pray for a peaceful, violence free and
terror free normal life.With the onset of tamil month of Maargazi from 3rd week of December the New
Year always begins with Dhanur masa Pujais.We grew with the culture which was followed
strictly in our families. Though from Kanjeevaram,my father and his brothers settled in
Hyderabad from Nizams regime and still continued the tradition without missing even the
minutest custom.We are lucky to be in such family and to know our culture.Till today we try
to follow the same which our parents used to.
I cannot forget my mother preparing venpongal daily to offer to God while my father performs
thiruvaaradhanai daily and chant the Thirupavai Pasuram early in the morning on all 30 days
of Maargazi.Though they were familiar to us listening daily we would only know that the pasuram
is goiNg to end when my father chants CHITRANCHIRUKALAI AND VANGA KADAL KADAINDHA.
We as kids would not attach much importance to the Theertam given by my father
or the pongal given by mother before we left for school daily.Now when we grew up and recollect
the past memories we crave for that prasadam prepared by mother.Though we tried innumerable times
to prepare pongal the same way it never tasted same.It used to be a practise to distribute pongal daily
to each of our friends and neighbours houses each day in a sizeable measure to suffice all the
members of their family.And my mother used to take special care to see that it tastes best.
No doubt it will,because the moment you open the container the ghee has to float on top.She
will never forget to add a liberal ladleful of ghee as final garnish before sending it.
It used to be prepared in vengala Oruli directly.No pressure cooker was used.
Apart from the daily prasadam the festival SANKARANTHRI which mostly falls on 14th of January
each year,SARKARAI PONGAL is prepared by everyone.In fact the 3 day pongal festival is all about
food, food and variety food.My mother used to say it is festival of eating.One gets tired eating
on all 3 days.The menu is such and it is followed by almost all the south indian families in the
same manner.
It starts with Bhogi.On this day venpongal is a must with a payasam or poli and pogada for savoury
along with the regular menu of paruppu,kariamudu, kuzambu and saathuamudu.
On sankranthi day it is a practise to prepare seperate curries using vegetables like Avaraikai,
Kathirikai,sepankizangu,yellow pumpkin curd pachadi,white pumpkin pulippukoottu,rasam and vadai.
On this day they use all root vegetables and make chips with senakizangu,vellikizangu,vazaikai
and potato too.Appalam is also a must.The King and queen of the menu are rice and sakaraipongal.
An auspicious time is chosen as per the almanac to mark the entry of SUN God into Makara rasi.
KRANTI meaning crossing TAANDUDAL from Dhakshinaayanam to Utharayanam.
The vessel(vegala uruli meant to prepare pongal and rice) is cleaned and Thirunaamam is applied
and a sacred thread with Manjal kizangu,sugarcane piece and plantain piece is tied around both
the rice and pongal paanai.Kolam is drawn on the stove
and sugarcane is placed on both the sides.Both rice and sakarai pongal are cooked simultaneously.
Milk is added to sakarai pongal by chanting PONGALO PONGAL thrice.
The third day marks KANU PONGAL-Kannu pidi is kept.The rice prepared the before day is used to
make kanupidi in 2 colours -yellow and red.On a leaf turmeric plant is spread and the rice
color balls are placed in the open terrace of the house--as an offering to sun god.
It is custom to make varity rice like puliyodarai, kadambam rice and curd rice on this day.
I like to share the recipe of venpongal here.Though the preparation is same everywhere with the
common ingredient of rice and moong dal,i like preparing pongal the way it was explained by
mrs Geetha Balakrishnan in a tamil channel long back.I prepared it many times and is liked by all.
Its aroma is too good while preparing and naturally attracts attention.
terror free normal life.With the onset of tamil month of Maargazi from 3rd week of December the New
Year always begins with Dhanur masa Pujais.We grew with the culture which was followed
strictly in our families. Though from Kanjeevaram,my father and his brothers settled in
Hyderabad from Nizams regime and still continued the tradition without missing even the
minutest custom.We are lucky to be in such family and to know our culture.Till today we try
to follow the same which our parents used to.
I cannot forget my mother preparing venpongal daily to offer to God while my father performs
thiruvaaradhanai daily and chant the Thirupavai Pasuram early in the morning on all 30 days
of Maargazi.Though they were familiar to us listening daily we would only know that the pasuram
is goiNg to end when my father chants CHITRANCHIRUKALAI AND VANGA KADAL KADAINDHA.
We as kids would not attach much importance to the Theertam given by my father
or the pongal given by mother before we left for school daily.Now when we grew up and recollect
the past memories we crave for that prasadam prepared by mother.Though we tried innumerable times
to prepare pongal the same way it never tasted same.It used to be a practise to distribute pongal daily
to each of our friends and neighbours houses each day in a sizeable measure to suffice all the
members of their family.And my mother used to take special care to see that it tastes best.
No doubt it will,because the moment you open the container the ghee has to float on top.She
will never forget to add a liberal ladleful of ghee as final garnish before sending it.
It used to be prepared in vengala Oruli directly.No pressure cooker was used.
Apart from the daily prasadam the festival SANKARANTHRI which mostly falls on 14th of January
each year,SARKARAI PONGAL is prepared by everyone.In fact the 3 day pongal festival is all about
food, food and variety food.My mother used to say it is festival of eating.One gets tired eating
on all 3 days.The menu is such and it is followed by almost all the south indian families in the
same manner.
It starts with Bhogi.On this day venpongal is a must with a payasam or poli and pogada for savoury
along with the regular menu of paruppu,kariamudu, kuzambu and saathuamudu.
On sankranthi day it is a practise to prepare seperate curries using vegetables like Avaraikai,
Kathirikai,sepankizangu,yellow pumpkin curd pachadi,white pumpkin pulippukoottu,rasam and vadai.
On this day they use all root vegetables and make chips with senakizangu,vellikizangu,vazaikai
and potato too.Appalam is also a must.The King and queen of the menu are rice and sakaraipongal.
An auspicious time is chosen as per the almanac to mark the entry of SUN God into Makara rasi.
KRANTI meaning crossing TAANDUDAL from Dhakshinaayanam to Utharayanam.
The vessel(vegala uruli meant to prepare pongal and rice) is cleaned and Thirunaamam is applied
and a sacred thread with Manjal kizangu,sugarcane piece and plantain piece is tied around both
the rice and pongal paanai.Kolam is drawn on the stove
and sugarcane is placed on both the sides.Both rice and sakarai pongal are cooked simultaneously.
Milk is added to sakarai pongal by chanting PONGALO PONGAL thrice.
The third day marks KANU PONGAL-Kannu pidi is kept.The rice prepared the before day is used to
make kanupidi in 2 colours -yellow and red.On a leaf turmeric plant is spread and the rice
color balls are placed in the open terrace of the house--as an offering to sun god.
It is custom to make varity rice like puliyodarai, kadambam rice and curd rice on this day.
I like to share the recipe of venpongal here.Though the preparation is same everywhere with the
common ingredient of rice and moong dal,i like preparing pongal the way it was explained by
mrs Geetha Balakrishnan in a tamil channel long back.I prepared it many times and is liked by all.
Its aroma is too good while preparing and naturally attracts attention.
GAMA-GAMA PONGAL
INGREDIENTS
JEERAHA SAMBA RICE 1 CUP
MOONG DAL 1/4 CUP
GINGER PASTE 1 TSP
CUMMIN/JEERA 1 TSP
PEPPER 1/2 TSP
CUMMIN/JEERA POWDER 1 TSP
GHEE 3 TBLSP
CURRY LEAVES LITTLE
KAJU/CASHEW NUTS 6
WATER 4 MEASURE
SALT TO TASTE
METHOD:
Use pressure cooker (if you have a small one) and do in the outer directly.
Make paste of ginger and keep. Roast cummin/jeera and coarsely powder.
Clean rice and keep.(Try to get the jeeraha samba rice variety or else use any type of rice)
The jeeraha samba rice gives good texture and taste.
Heat ghee and fry kaju. Remove and keep aside.
In the same ghee add ginger paste, whole pepper, jeera and also jeera powder
and fry well till you get aroma.
Add curry leaves and moong dal and fry.
Add cleaned rice and saute well.
Add salt.
Measure water (1: 4) For one cup of rice and 1/4 cup of dal use 5 cups water.
Add water to rice, mix and pressure cook for 3 whistle.
Remove lid after 5 min and mix.
Garnish fried kaju and serve.
JEERAHA SAMBA RICE 1 CUP
MOONG DAL 1/4 CUP
GINGER PASTE 1 TSP
CUMMIN/JEERA 1 TSP
PEPPER 1/2 TSP
CUMMIN/JEERA POWDER 1 TSP
GHEE 3 TBLSP
CURRY LEAVES LITTLE
KAJU/CASHEW NUTS 6
WATER 4 MEASURE
SALT TO TASTE
METHOD:
Use pressure cooker (if you have a small one) and do in the outer directly.
Make paste of ginger and keep. Roast cummin/jeera and coarsely powder.
Clean rice and keep.(Try to get the jeeraha samba rice variety or else use any type of rice)
The jeeraha samba rice gives good texture and taste.
Heat ghee and fry kaju. Remove and keep aside.
In the same ghee add ginger paste, whole pepper, jeera and also jeera powder
and fry well till you get aroma.
Add curry leaves and moong dal and fry.
Add cleaned rice and saute well.
Add salt.
Measure water (1: 4) For one cup of rice and 1/4 cup of dal use 5 cups water.
Add water to rice, mix and pressure cook for 3 whistle.
Remove lid after 5 min and mix.
Garnish fried kaju and serve.
Tuesday, December 8, 2009
HOLIDAY AT MALAYSIA AND SINGAPORE
I returned from 2 weeks trip to Malaysia and Singapore. Since it was my first visit it was an experience to explore on our own. Myself and my husband went after making initial booking of hotels in both the places. Thanks to internet again-it is a click away and with your credit card all arrangements are made. Both the places we felt at home as language was not a problem. That too our mother tongue is spoken everywhere. Going to the tourist center first makes it easy for one. You are guided by the route maps and tours are conducted to go in and around the city and also to far away places. As per the choice and availability of time we can choose and go ahead.
Food too was not a problem as we have our famous Indian restaurants. There are many road side fast food and specially for non-vegetarians it is a delight with the local food and also sea food. At the same time fruits and fruit juices are available in plenty to satisfy your thirst and hunger. Best part is they are peeled and cut into pieces and kept in ready to eat form in the cover. The seasoning can be done as per ur taste which is also kept ready. They also provide you a long wooden pick to have the fruit piece easily picked. This attracted me a lot and i wish we should also have one such in our city in all nook and corner. Healthy food and specially when fruits are cut it is easy to consume. All the varieties are kept in covers and you can find mixture of all fruits in one cover(cocktail)and they are placed in a tray of ice to retain freshness.
The country of Singapore is known for its cleanliness and people abide by the rules and discipline is seen everywhere. No traffic congestion and also no noise of horn which we got used to here. No doubt the country is the smallest in area and population is less they still have tourists coming in the same numbers equal to their total population and even more at times. Wondering if such thing can happen here--may be yes if our country too is made into many small jurisdictions and each is given under able governance and above all the citizens live with civic sense and be aware of the rules and abide for their own well being.
Coming back to food we had the opportunity to have the International buffet lunch in Ghenting a hill resort 35 kms from Kuala lumpur.It was an experience traveling in a cable car for long to reach the place after we get on the hill by bus.It is a separate world--and kids would love the theme park.
Food too was not a problem as we have our famous Indian restaurants. There are many road side fast food and specially for non-vegetarians it is a delight with the local food and also sea food. At the same time fruits and fruit juices are available in plenty to satisfy your thirst and hunger. Best part is they are peeled and cut into pieces and kept in ready to eat form in the cover. The seasoning can be done as per ur taste which is also kept ready. They also provide you a long wooden pick to have the fruit piece easily picked. This attracted me a lot and i wish we should also have one such in our city in all nook and corner. Healthy food and specially when fruits are cut it is easy to consume. All the varieties are kept in covers and you can find mixture of all fruits in one cover(cocktail)and they are placed in a tray of ice to retain freshness.
The country of Singapore is known for its cleanliness and people abide by the rules and discipline is seen everywhere. No traffic congestion and also no noise of horn which we got used to here. No doubt the country is the smallest in area and population is less they still have tourists coming in the same numbers equal to their total population and even more at times. Wondering if such thing can happen here--may be yes if our country too is made into many small jurisdictions and each is given under able governance and above all the citizens live with civic sense and be aware of the rules and abide for their own well being.
Coming back to food we had the opportunity to have the International buffet lunch in Ghenting a hill resort 35 kms from Kuala lumpur.It was an experience traveling in a cable car for long to reach the place after we get on the hill by bus.It is a separate world--and kids would love the theme park.
The buffet lunch had the counter of Japanese cuisine, Chinese, Western and South Asian and also Western Asian. In western Asian we had our Indian food and the pickles were displayed--of them there was a peanut and sesame pickle with the taste of sour and sweet as they used jagree and tamarind. Apart from it our usual lime and mango pickles were also there.
Like wise in Chinese cuisine the wantons were being prepared fresh and served hot both vegetarian and non-vegetarian. Fresh greens were kept in Chinese counter and one can pick the varieties of their choice and give to chef and they give them cooked in hot water and serve immediately. Other than that all baked items were available in western cuisine and specially cut fruits of all varieties. For the desert many types of ice cream and sweets were available.
We went to Little India a place in Singapore where you feel you are in Chennai, Ranganathan street.To satisfy our palate with our South Indian food we visit this place once a day either for lunch or dinner.It was a feast to eyes to see many Indians and when we enter the hotel you can hear tamil everywhere.In one of such hotels we came across the board on the walls of a south Indian vegetarian hotel.It was catchy and very impressive.The photo given below can be double clicked to view it larger and the message will be readable.
Friday, October 30, 2009
Rasam (Indian soup)
The name RASAM was rightly given to this dish for the reason it gives the essence for the taste buds.For anything in life there should be essence so without an essence the food you take is incomplete.As i wrote there are many ways of making rasam.In many families i know,they have a timetable for the week in preparing this.It not only breaks the monotony butalso gives interest in making for a purpose.Like if you are not cooking dal on a particular day(though it is a must in many families in south to have dal specially where kids are there) the practice is to go for a quick rasam or for the sake of treating cold and to set right digestion pepper rasam is made.A plain rasam also known as goddu rasam is made, where you need not even use rasam powder.
I remember my Paatti making killi kotina rasam during nights when we go for summer holidays.It used to be very tasty though prepared in large quantity to cater for minimum 9 grandchildren coming from hyderabad, bombay and chennai plus the usual big family of their own.
Presently from the time I started cooking I almost take the pains of getting a doctrate in making the best rasam powder. We sisters almost adopt all the best advises available and do research. Again after all such experiments no 2 rasams prepared by 2 people using same formula matches.
The reasons are many--the foremost one is the ingredients used which makes the difference because
coriander seeds purchased from different stores differ. Also the type of tamarind. Infact the salt and
water used in each place makes the difference.
The rasam powder is made as per the measure or the weight and preserved which lasts for 2 to 3 months.
I prefer making this powder at home using the mixie, as the rasam powder needs to be bit coarse.
Alternatively we can make powder just enough for the rasam for the day.It is both done fried and also raw. I am giving two types of rasam where you need not even roast the ingredients.
This particular rasam will be like clear soup with the tempering of mustard seeds, cumin seeds, curry leaves and garlic cloves. I tried this and am sure it will be liked by all.You can straightaway start doing it without prior preparation if you have the ingredients.
This requires two full garlic pods.One will be used while making powder and the other for tempering. So first peel garlic and keep.
INGREDIENTS
TOMATO 1
SALT
TURMERIC POWDER 1/2 TSP
TO MAKE POWDER:
PEPPER 1 TSP
CUMMIN SEEDS/JEERA 1 TSP
RED CHILLIES 4
CORIANDER SEEDS/DANIA 1 TABLE SPOON
TAMARIND PASTE 1 TSP
JAGREE LITTLE
TEMPERING:
GHEE LITTLE
GARLIC 1 FULL POD
CURRY LEAVES LITTLE
MUSTARD SEEDS 1 TSP
CUMIN SEEDS 1 TSP
METHOD
Coarsely pound coriander seeds,pepper,cummin seeds and red chillies. Peel and crush garlic.
In a pan take the powder made, crushed garlic, tamarind paste, tomato peices and add 2 glassful
water and bring to boil adding salt and turmeric powder.
Strain the water and reserve.Mash the pulp and dilute adding water and take the extract duly filtering.
Mix both the reserved water and the extract in a vessel. Add salt and jagree and
heat again till it is foamy. Remove and temper in hot ghee with mustards seeds,curry leaves cummin seeds
and the balance peeled garlic cloves. Wait till garlic turns brown and then add to rasam.
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