On 03 August, we received seven kgs of Cherry fruit from our Vegetable Garden. We made rasam with that. Here are the ingredients and method if you want to try.
Ingredient
Cherry fruit
Tomato
Toor Dal
Garlic
Cumin seeds
Pepper
Coriander Powder
Chilli Powder
Mustard
Hing Powder
Fenugreek Powder
Red Chillies
Turmeric Powder
Kadipatha
Salt
Oil
At School
07 Kg
07 Kgs
04 Kgs
200 gm
100 gm
100 gm
100 gm
100 gm
100 gm
25 gm
25 gm
50 gm
50 gm
01 bundle
As per taste
(For Tadka)
For 10
250 Grms
250 Grms
100 Grms
One
10 Grms
10 Grms
20 Grms
20 Grms
7 Grms
3 Grms
3 Grms
2 Nos
5 Grms
1 stake
As per taste
2 tsp
Pound Cumin seeds, Pepper and Garlic. Boil the tomatoes; smash after they are cold and keep aside. Boil the cherry fruits, strain and remove the seeds. Boil the dal; smash and keep aside. Heat kadai on the stove and add oil. As oil heats up add Mustard, Cumin seeds, Red Chilies, Hing Powder, Fenugreek powder and Curry leaves one by one. Add pounded masala and roast for a while. Add turmeric powder, Coriander powder and chili powder, again roast for some time. Add Tomato juice, Cherry liquid and boiled smashed dal liquid, salt and hot water as per requirement and boil for 15 minutes. If needed add little rasam powder (for flavour and taste).
For those who love Rasam at Dining Hall, here is how we make Rasam Powder.
Ingredient
Coriander Seeds
Red Chillies
Cumin Seeds
Red gram dal
Bengal Gram Dal
Mustard Seeds
Fenugreak Seeds
Pepper
Curry leaves
At School *
4 Kgs
2 Kgs
1 Kgs
1 Kgs
1/2 Kgs
400 gms
400 gms
300 gms
One Bundle
For 10
200 gms
100 gms
50 gms
50 gms
20 gms
20 gms
20 gms
15 gms
1 stake
* Quantity is sufficient for one month. We make Rasam twice daily.
Roast the above ingredients separately, mix together and powder.
Hareendran A K
Dining Hall Manager