Barley Rasam | Barley Recipes | Special Desi Recipes

Barley Rasam | Barley Recipes | Special Desi Recipes

Barley rasam is a unique variation of the traditional South Indian rasam, made by incorporating barley, which adds a spicy, rich, nutty flavor and a slight chewiness to the dish. Serve the barley rasam with hot rice and a crispy vegetable fry. It is a comforting and nutritious meal that tantalizes the taste buds. It's a perfect example of how traditional recipes can be given a healthy twist without compromising their taste.

The rasam is typically prepared by cooking barley with mint and coriander leaves, tomatoes, and a blend of spices like cumin, coriander, and black pepper.It is further enhanced with the addition of aromatic ingredients such as curry leaves, and garlic.The result is a spicy and mildly tangy and sweet broth with a distinctive barley twist.

The barley rasam is best enjoyed with a serving of hot, steaming rice. The fluffy rice acts as the perfect base, absorbing the flavors of the rasam and balancing its tanginess. To complete the meal, a side of vegetable fry adds a delicious contrast.The vegetables are typically sauteed until they are crispy and golden brown, providing a crunchy texture and a burst of flavors.Enjoy the spoonful of rice soaked in barley rasam is a burst of flavors and textures accompanied with slight bitterness and earthiness of the vegetable fry complement the tangy and spicy notes of the barley rasam, creating a harmonious balance and a most comfort food.

Video Recipe Of Barley Rasam 

Ingredients:

• Barley Powder - 2 Tbsps.
• Mint Leaves - 1 Bunch
• Coriander Leaves - 1 Bunch
• Green Chilli - 1 
• Garlic Cloves - 2
• Tomatoes - 2
• Turmeric Powder 
• Oil - 2 Tbsps.
• Mustard Seeds - 1/2 Tsp.
• Cumin Seeds - 1/2 Tsp.
• Onion - 1 Big
• Dry Red Chilli - 2
• Crushed Garlic - 1 Tbsp.
• Salt - As Required
• Curry Leaves
• Coriander Powder - 1/2 Tsp.
• Cumin Powder - 1/2 Tsp.
• Black Pepper Powder - 1 Tsp.
• Coriander Leaves
• Water - If needed for Consistency

Preparation:

• Before hand Wash and Dry the barley seeds and blend and make the powder.
• Now in pressure cooker add mint and coriander leaves along with tomatoes, green chilli, garlic cloves, barley powder, water and turmeric powder.
• Pressure cook the barley and tomato for about 1 whistle.
• When the pressure leaves completely remove tomatoes and strain the water.
• Now blend peeled and chopped tomatoes along with mint and coriander mixture smoothly.
• Now in pan add oil.
• When the oil gets heated up add mustard seeds, cumin seeds and dry red chillies.
• When the seeds splutter, add onions along with salt and mix well.
• Saute till the onions changes colour then add curry leaves, crushed garlic and turmeric powder.
• Mix well and saute till the garlic releases aroma.
• Then add blended mixture along with barley water, black pepper powder, coriander powder and cumin seeds.
• Mix well and bring to boil.
• Boil for about 2 minutes.
• Finally add coriander leaves and serve hot with hot rice and any vegetable fry or papad and enjoy.