Ruchi Ruchi Aduge: Nendra Banana Skin (Balekayi Sippe) Rasam | ನೇಂದ್ರ ಬಾಳೆಕಾಯಿ ಸಿಪ್ಪೆ ಸಾರು (ರಸಂ)

Saturday, September 11, 2021

Nendra Banana Skin (Balekayi Sippe) Rasam | ನೇಂದ್ರ ಬಾಳೆಕಾಯಿ ಸಿಪ್ಪೆ ಸಾರು (ರಸಂ)

Banana peels Rasam for Rice

Ingredients (ಬೇಕಾಗುವ ಪದಾರ್ಥಗಳು):

4 - 5 Nendra Banana Skin | ನೇಂದ್ರ ಬಾಳೆಕಾಯಿಯ ಸಿಪ್ಪೆ

2/3 cup Yellow Lentils | ತೊಗರಿಬೇಳೆ

1/4 - 1/2 tsp Chilly Powder | ಮೆಣಸಿನ ಹುಡಿ

1/4 tsp Turmeric Powder | ಅರಶಿನ ಹುಡಿ

1/4 tsp Monkey Jack Powder or Tamarind Juice | ಉಂಡೆ (ಕೆತ್ತೆ) ಹುಳಿ ಹುಡಿ ಅಥವಾ ಹುಣಸೆ ಹಣ್ಣಿನ ರಸ

Lemon sized Jaggery | ನಿಂಬೆ ಗಾತ್ರದ ಬೆಲ್ಲ

1/2 cup grated Coconut | ತುರಿದ ತೆಂಗಿನಕಾಯಿ

Grape sized Tamarind | ದ್ರಾಕ್ಷೆ ಗಾತ್ರದ ಹುಣಸೆ ಹಣ್ಣು

1 - 1.5 tsp Rasam Powder or Sambar Powder | ಸಾರಿನ ಹುಡಿ ಅಥವಾ ಸಾಂಬಾರಿನ ಹುಡಿ

Salt to taste | ರುಚಿಗೆ ತಕ್ಕಷ್ಟು ಉಪ್ಪು

6 - 8 Garlic Cloves | ಬೆಳ್ಳುಳ್ಳಿ ಎಸಳುಗಳು

1 tsp Mustard Seeds | ಸಾಸಿವೆ

Big Pinch of Asafoetida | ದೊಡ್ಡ ಚಿಟಿಕೆ ಇಂಗು

1 - 2 strands of Curry Leaves | ಕರಿ ಬೇವಿನ ಸೊಪ್ಪು

4 - 5 tsp Oil | ಎಣ್ಣೆ

Recipe:

Put around 1 litre water and 1/4 cup of sour buttermilk in a vessel and keep it aside. Chop banana skin into thin pieces as shown in the picture below and put it in a vessel containing buttermilk water.

Wash the yellow lentils in water for about 2-3 times and put it in a pressure cooker container. Put this chopped banana skin in another cooker container or pressure cooker. Add turmeric powder, chilly powder, tamarind water or monkey jack powder, jaggery, salt, 1.5 cups of water and cook. (3-4 whistles)

Once the pressure goes off, put this cooked banana skin in a vessel.

Put grated coconut, 2 Tbs cooked yellow lentils, rasam powder, tamarind, salt, required amount of water and grind it to smooth paste.

Add the remaining cooker yellow lentils to the cooked banana skin. Add this ground masala, required amount of water and bring it to boil.(Add other ingredients like rasam powder, tamarind water, salt, jaggery if required). Keep the rasam in low flame for about 3-4 mins.

Remove outer cover of garlic and mash it. Put mashed garlic, 4-5 tsp oil in a pan. Once it turns golden in color, add mustard seeds asafoetida. Once it starts spluttering, add curry leaves, keep it for few seconds and then add it to Rasam. Mix well before serving. Serve hot along with Rice.