Paruppu rasam recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Pigeon pea - 1/2 cup
  2. Chopped tomato - 2
  3. Chopped green chili - 3
  4. Chili powder - 2 teaspoon (tsp.)
  5. Coriander powder - 3 teaspoon (tsp.)
  6. Crushed Ginger - 1 inch
  7. Turmeric powder - 1/2 teaspoon (tsp.)
  8. Tamarind - a small lemon size
  9. Coriander leaves - 10
  10. -- For Tempering --
    1. Ghee - 1 teaspoon (tsp.)
    2. Mustard seed - 1/2 teaspoon (tsp.)
    3. Cumin seed - 1/2 teaspoon (tsp.)
    4. Asafoetida powder - 1/4 teaspoon (tsp.)
    5. Curry leaves - 5
  11. Salt - to taste

PREPARATION:

  1. Pressure cook or cook the pigeon pea, mash it and keep it aside.
  2. Add one cup of water to tamarind and get juice out of it.
  3. In a pan add tomato, green chili, chili powder, coriander powder, turmeric powder, ginger, coriander leaves, salt to taste, tamarind juice, 1 cup of water and bring to boil.
  4. Add the cooked pigeon pea to the boiling tamarind, bring to boil and keep it aside.
  5. In a separated pan melt ghee, add mustard seed, cumin seed when they start to splatter add curry leaves, asafoetida powder. Add this to the Rasam and serve.

NOTES:




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