Basale/Malabar leaves, Dil/Sabbassige soppy and tomato curry is a side dish and it goes well with almost all the main dishes. It is an easy dish and I have not used any dal here. Try and enjoy this easy, quick and simple curry.
I have used dil leaves, malabar leaves/basale as it known as in Kannada, green tomatoes and MTR Rasam powder.
MTR rasam/sambar powder really has the touch of Udipi taste and I do use it some time. We do prepare rasam powder or sambar powder fresh and use it for that particular curry/rasam. The aroma you get from fresh rasam powder is excellent and the sambar/rasam taste yummy.
Let us see how to prepare Rasam Powder :
All you need it Byadagi chilly (In Udupi and Malanadu normally will use only Byadagi chilly).
Coriander seeds 2 to 3 three tablespoons, 1/4 Teaspoon of methi/fenugrik seeds, 1/2 teaspoon of jeera/cumin seeds. Little curry leaves and ingh/asafoetida. If sambar powder use 1 teaspoon of channa dal or urid dal.
Take a pan, add a teaspoon of coconut oil. Fry byadagi chilly ( 5 to 6 ) and remove it from pan. Add methi seeds let it turn slightly brown, add coriander seeds and fry for 1 to 2 minutes. Add jeera and put off the fire. Add curry leaves and ing/asafoetida. Let it cool and then dry grind or grind it with coconut.
The above quantity is enough for 1 bowl curry/Sambar/Saru/rasam. ( 2 to 3 people).
Let us see the recipe Now:
No Onion OR Garlic is used in this curry.
No Dals are used in this curry.
Ingredients :
To Cook :
Basale/Malabar leaves : 1 bowl. (mainly leaves)
Dil leaves /Sabbassige soppu : 1 Small bowl
Green tomatoes : 5 to 6 (Small size)
To Grind :
MTR rasam powder : 2 to 3 teaspoons
Coconut : 4 to 5 tablespoons
Tamarind : 1 small marble size
To Add :
Mustard Curry leaves seasoning : 1 Teaspoon
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh/Asafoetida : A little
Curry Leaves : 5 to 6
Coriander leaves : 1 Tablespoon
Salt : To taste.
2. Cook with little water or pressure cook for 2 to 3 minutes.
3. Grate coconut and grind it with tamarind and rasam powder.
4. Keep a pan on the fire and put cooked leaves and tomatoes.
5. Add salt and turmeric powder. Mix it well and let it boil for 3 to 4 minutes.
6. Add ground coconut rasam powder mixture. Mix it nicely and let it boil for 3 to 4 minutes.
7. Shift the ready "Basale- Dil Leaves & Tomato curry to a serving dish.
8. Add seasoning done in coconut oil and serve.
Note :
You can use any brand of rasam powder of your choice. Taste differ. Use of coconut oil is optional.
Use little water to grind. Then add required water. If you want the curry to be more liquidy add little more water and little more rasam powder.
Time : 30 Minutes
Serves : 3 to 4.
I have used dil leaves, malabar leaves/basale as it known as in Kannada, green tomatoes and MTR Rasam powder.
MTR rasam/sambar powder really has the touch of Udipi taste and I do use it some time. We do prepare rasam powder or sambar powder fresh and use it for that particular curry/rasam. The aroma you get from fresh rasam powder is excellent and the sambar/rasam taste yummy.
Let us see how to prepare Rasam Powder :
All you need it Byadagi chilly (In Udupi and Malanadu normally will use only Byadagi chilly).
Coriander seeds 2 to 3 three tablespoons, 1/4 Teaspoon of methi/fenugrik seeds, 1/2 teaspoon of jeera/cumin seeds. Little curry leaves and ingh/asafoetida. If sambar powder use 1 teaspoon of channa dal or urid dal.
Take a pan, add a teaspoon of coconut oil. Fry byadagi chilly ( 5 to 6 ) and remove it from pan. Add methi seeds let it turn slightly brown, add coriander seeds and fry for 1 to 2 minutes. Add jeera and put off the fire. Add curry leaves and ing/asafoetida. Let it cool and then dry grind or grind it with coconut.
The above quantity is enough for 1 bowl curry/Sambar/Saru/rasam. ( 2 to 3 people).
Let us see the recipe Now:
No Onion OR Garlic is used in this curry.
No Dals are used in this curry.
Ingredients :
To Cook :
Basale/Malabar leaves : 1 bowl. (mainly leaves)
Dil leaves /Sabbassige soppu : 1 Small bowl
Green tomatoes : 5 to 6 (Small size)
To Grind :
MTR rasam powder : 2 to 3 teaspoons
Coconut : 4 to 5 tablespoons
Tamarind : 1 small marble size
To Add :
Mustard Curry leaves seasoning : 1 Teaspoon
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh/Asafoetida : A little
Curry Leaves : 5 to 6
Coriander leaves : 1 Tablespoon
Salt : To taste.
Method :
1. Wash and cut dil leaves, malabar leaves and tomatoes into small.2. Cook with little water or pressure cook for 2 to 3 minutes.
3. Grate coconut and grind it with tamarind and rasam powder.
4. Keep a pan on the fire and put cooked leaves and tomatoes.
5. Add salt and turmeric powder. Mix it well and let it boil for 3 to 4 minutes.
6. Add ground coconut rasam powder mixture. Mix it nicely and let it boil for 3 to 4 minutes.
7. Shift the ready "Basale- Dil Leaves & Tomato curry to a serving dish.
8. Add seasoning done in coconut oil and serve.
You can use any brand of rasam powder of your choice. Taste differ. Use of coconut oil is optional.
Use little water to grind. Then add required water. If you want the curry to be more liquidy add little more water and little more rasam powder.
Time : 30 Minutes
Serves : 3 to 4.
