#OPOS Rasam Sadham with Millets.

Rasam Sadham is courtesy FB group called UBF. The idea was so novel that I had to try. This recipe was all the more intriguing as it saved me the hassle of making 2 dishes separately. Rice, and then Rasam. Which also translated to 1 leftover if any and not 2. Add it to the fact that I love eating from a bowl, with a spoon, checking my posts. I can go on.
The only change I did here was to substitute Rice with Millets. I find millets can be easily substituted for rice with no compromise to taste especially with tangy Rasam and Kozhambu.
OPOS? = One Pot + One Shot (for all OPOS recipes).
One Pot recipes are very popular and have been in the system for aeons. The advantages are quite obvious.
The concept of cooking in one shot is what is new in OPOS (One Pot One Shot). The reason I am raving about it is because it is so  effortless. Everything can be assembled in the comfort of your armchair (literally) and then set to cook in an induction stove (preferably - because it can be timed). Ta da! All done.

Ingredients:
Kuthiravali (Barnyard Millet) - 1/2 cup
Tur Dal - 1 tablespoon
Tomato - 1 large, chopped
Salt - 1/2 teaspoon
Tamarind Paste - 3/4 teaspoon
Sambhar Powder - 3/4 teaspoon
Crushed Pepper - 1/4 teaspoon
Crushed Cumin - 1/4 teaspoon
Asafoetida - 1 pinch
Water - 2 cups
For Seasoning:
Ghee or Oil - 1/4 tespoon
Mustard - 1/4 tespoon
Jeera - 1/4 tespoon
Curry Leaves - 1 sprig
Corriander Leaves - 1 tablespoon, chopped

Instructions:
Soak Kuthiravali and dal for 15 minutes in a pressure cooker.
Mix in all the remaining ingredients.
Pressure cook on medium flame (600 W in an induction stove) for 14 minutes.
Open cooker after pressure drops. Mash lightly.
Mix in the pre-made seasoning and serve.

Note:
Heat Ghee or Oil and add the ingredients one by one. Allow to splutter for a few seconds.
Add as needed.
This seasoning can be made in a larger quantity and stored.

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