About Mane Adige

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"Mane Adige" means "Home Food" in kannada and this blog is all about recipes that I cook. Most of the recipes I post here will be from "Mangalooru" and "Bengalooru " regions of Karnataka,India. Rest of them are the one's which I try out by improvising the recipes got from different sources.

Tuesday, November 11, 2008

Menasina Saaru/ Black Pepper Rasam

      

Our friends and we were having a get-together, few days back... It was a great one with a lot of people, both known and not-so-known. Everyone seemed busy, catching up with one another and making new friends. In-between all the chattering, we could hear "acccchhhhoooo...."s  and "uhhhu... uhhhu"s  at regular intervals from every corner of the room :D. That's when I realized that the cold and flu season is here!!!! We come home after the get-together, and Naveen goes "acccchhhhoooo......" :D. Time for some home remedy, I thought!

Black Pepper is considered to have many medicinal values and is one of the best home remedies for cold and congestion. There are different versions of black pepper rasams. The one that I have for you today is the Bangalore-Mysore version of it. I wouldn't say that this rasam tastes great.... but it is not bad either! Medicines usually don't taste good, remember?!?!?? :) Anyway, here's the recipe... Take good care of yourselves and have a safe winter, people!!

Ingredients:

1 tsp Urad Dal

1/2 - 3/4 tsp Black Pepper

1/2 cup Grated coconut, fresh/frozen

1/2 tsp Jaggery/sugar

1-2 tsp Ghee

1/2 tsp Mustard seeds

3-4 Curry leaves

A generous pinch of Hing

Salt as per taste

Method:

  1. Heat a kadai and dry roast the urad dal and black pepper for a minute, or until the dal starts turning lightly golden; Make sure not to burn the dal.
  2. Powder the roasted dal-pepper mixture in a blender; Do not add any water while powdering.
  3. Add coconut to the masala powder and grind to a smooth paste; Add water as required.
  4. Dilute the masala paste with enough water to get the desired consistency.
  5. Add jaggery, salt and boil well on stove top for a couple of minutes.
  6. Temper with mustard seeds, curry leaves and hing; Serve hot with steamed rice.

Tip: This rasam can also be had as is, like a soup!

Prep Time: About 15-20 mins;

Serves: About 2 people;

17 comments:

raaji said...

Rasam/sambar is a must for any meal.so i almost end up doing this rasam...but i dont add urad dal....

Vanamala said...

menasina saaru almost same method. Nice appitizer.

Smitha said...

Perfect Fall/Winter time saaru...

Divya Vikram said...

Both of us are down with cold now..Comforting rasam..

anudivya said...

Nice bowl for a cold winter night and for the cold too... Pepper is my fav spice!

SMN said...

This is my all time fav rasam..

LG said...

illi aakshi haakida takshana aakade mensanina saaru ready nodi! We love it too..

Anonymous said...

u posted this at the right time Ramya..everyone in my family have a cold..so we will all eat menasina saaru today..thanks!

Samyukta

Dibs said...

Thanks for visiting!

I make this rasam most times, as its so quick, not to mention great love for pepper all around! I've never added coconut though ...will try next time!

Kitchen Flavours said...

Wow this is something new to me. Looks spicy and yummy. Weather in Bangalore is calling me to prepare this. Will try this soon. Bookmarked.

Krupa said...

Hi Ramya,

Thanks for the awesome recipes...one modification that I do for this is add some warm milk to the rasam and let it boil for a few seconds before adding the oggarane..& this is my all time fav. rasam too...

Smitha said...

A surprise for you on my blog....

Archy said...

love rasam.. good one for cold weather Ramya !! Never tried with black, shall try..
Just now i made usual rasam :) !! Try this tomorow !!

LG said...

Nimage kelavu award wait maadtha ide nanna blog nalli.

TheKeyBunch said...

just the right recipe for cold-winter days. I plan to have this as a soup.

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Vemula Madhu said...

wow so spicy rasam
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