Vegetable rasam recipe

INGREDIENTS:

1. Carrot - 1
2. Green beans - 2
3. Pigeon pea - 1/2 cup
4. Rasam powder - 1/2 teaspoon (tsp.)
5. Shallot | small onion - 4
6. Tomato - 1
7. Tamarind - 1 small pebble size
8. Mustard seed - 1/4 teaspoon (tsp.)
9. Asafoetidia - 1/4 teaspoon (tsp.)
10. Shredded coconut - 2 teaspoon (tsp.)
11. Oil - 2 teaspoon (tsp.)
12. Salt - to taste

PREPARATION:

1. Soak pigeon pea for 2 hours drain water and keep it aside.
2. Soak tamarind in 1/2 cup of water and make thick juice.
3. In a pressure cooker, cook pigeon pea, carrot, green beans, shallots, tomato by add 1 1/2 cup of water. Cook this and grind to a coarse in a mixer or blender. Place this mixture in a stove. Simmer and cook.
4. Heat oil in a pan, add mustard seed and wait until it stop splattering add asafoetida. Remove this an add to cooking pigeon pea.
5. Now add the tamarind juice and bring to boil. Now add the rasam powder, salt to taste.
6. Boil and cook until the raw smell is gone. Before you remove from heat add the shredded coconut, mix well and serve.

NOTES: