Paruppu rasam recipe (1)

INGREDIENTS:

1. Pigeon pea - 50 grams
2. Black pepper - 1/2 tablespoon (tbsp.)
3. Cumin seed - 1 tablespoon (tbsp.)
4. Dry chili - 2
5. Mustard seed - 1 teaspoon (tsp.)
6. Tamarind - 1 gooseberry size.
7. Chopped Tomato - 3
8. Curry leaf - 8
9. Turmeric powder - 1/2 teaspoon (tsp.)
10. Oil - 2 tablespoon (tbsp.)
11. Salt - as needed.

PREPARATION:

1. Cook the pigeon pea by added water until it submerge in a pressure cooker. Mash the cooked pigeon pea and keep it aside.
2. Soak the tamarind in 1/4 cup of water and get a thick juice.
3. Ground cumin seeds, black pepper into a coarse powder.
4. In a pan add cooked pigeon pea, 2 cups of water, tomato, turmeric powder and bring to boil. Boil this for 10 minutes. Now add 2 more cups of water and boil for another 5 minutes.
5. Now add powdered cumin seed, black pepper, salt, curry leaves, coriander leaves to the boiling rasam. And boil for 5 another minutes.
6. Now add the tamarind juice and cook until it starts to boil. Remove rasam from stove and keep it aside.
7. In a separate pan heat oil, add mustard seeds, dry chili. Once the mustard seeds stop splattering. Add this to rasam and serve.

NOTES: