Kongunadu Cucumber Juice Recipe - Spicy & Tonji Eggplant Juice
A delicious south indian recipes recipe featuring kongunadu cucumber juice recipe - spicy & tonji eggplant juice. Perfect for a nutritious meal that's both flavorful and satisfying.
Ingredients
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Instructions
Cooking Steps
Step 1: To begin making the Kongunadu Kathirikai Rasam Recipe, soak the coriander seeds, tuvar dal, cumin seeds, dry red chillies, garlic pods, peppercorns, curry leaves, coriander leaves, for 30 minutes and then transfer to a mixer jar and grind them to a fine paste in a mixer grinder
Step 2: Cut the crown of the baby brinjals and slit cutting just half way through the brinjals
Step 3: Place the tamarind water in the sauce pan along with the slit brinjals, tomatoes, turmeric powder and salt
Step 4: Cook this until the brinjals have softened
Step 5: Once the brinjals have softened, add the freshly ground rasam masala, 2 more additional cups of water and salt to taste
Step 6: Bring the Kathirikai Rasam to a brisk boil
Step 7: Once it comes to a brisk boil, turn the heat to low and simmer the rasam for about 10 minutes until you notice it starts to froth up
Step 8: At this stage turn off the heat
Step 9: To Season The RasamHeat ghee in skillet or tadka pan on medium heat; add the mustard seeds and allow to to crackle
Step 10: Add the red chili, curry leaves and asafoetida and keep it going for a few seconds
Step 11: Pour the seasoning into the Kathirikai Rasam and serve
Step 12: Serve the Kongunadu Brinjal Rasam along with steamed rice topped with ghee and a poriyal like Beetroot Curry