JEERA RASAM / PARUPPU THOGIYAL - 298

 JEERA RASAM / KEERAI  / SUTTA APPALAM

My exploits in the kitchen for good or bad have been largely restricted to the making of the morning coffee for some decades now . Barring the rare occasions when I had ventured to make the Potato Curry , my exploits to try out  my culinary skills have been rare .



Last Sunday though was a pleasant surprise , I had made Cumin Consomme on a bed of hot rice with Spicy Lentil Mash topped with Browned Rice Crisps . The  Greens picked up from the Native Farmer added at the last minute went on to make the serving even more inviting .


I am sure all of you might be wondering as to what I am reffering to in these exotic dishes .

Friends , you would be surprised but all that I am reffering to is my experience of making  the JEERA RASAM SAADAM , PARUPPU THOGIYAL  WITH KEERAI AND SUTTA APPALAM . 


 NOT A BAD FIRST TIME EXPERIENCE 

Comments

  1. Unknown21 March 2021 at 04:00

    Sounds exotic...and yummy too!
    Whichever way you put it, it is a treat for the taste buds!

    ReplyDelete
  2. Murthy21 March 2021 at 05:00

    Good. Good. I love to cook and can cook virtually all Tambrahm dishes. My favorite is poritcha kozhambu and pulivitta keerai.

    I also love all kinds of kootu and keerai masiyal, potato in any kind of kari or kootu

    ReplyDelete
  3. Lakshmi Ayyappan21 March 2021 at 19:24

    Shashi Taroor of the family. Nothing to beat jeera rasam and Parapu thogayal. Great mamaji

    ReplyDelete

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