Saturday, June 4, 2011

Thattai Payir Rasam/Spicy Legume Soup


         My Mom use to make rasam with this legume,Thattai Payir/Red chori bean/Karamani Payir.I like this rasam very much compared to Parauppu rasam n Tomato rasam.Rasam always a comforting south Indian recipe..no feast can be fullfilled without this simple rasam.For some days rasam alone makes my lunch a fulfilled one by the addition of legume like horsegram n Red chori beans.This is same like our regular rasam with the addition of thattai payir .Very healthy n tasty rasam...even kids will also like this rasam to have with rice or as such like a soup.Try this !!!

Ingredients
  1. Thattai payir/Karamani    1/2 cup (soaked overnight or at least 5-6 hrs)
  2. Tomato   1 no.
  3. Tamarind    1" piece (soaked in warm water)
  4. Red chillies     3-4 no.s(broken0
  5. Curry leaves    2 sprigs
  6. Pepper corns   1/2 tbsp
  7. Cumin seeds    1/2 tbsp
  8. Garlic    3 -4 no.(crushed)
  9. Rasam Powder   2 tbsp
  10. Turmeric Powder   a pinch
  11. Shredded Coconut   1 tsp(optional)
  12. Hing    1/4 tsp
  13. Mustard seeds   1/2 tsp
  14. Coriander leaves    5-6 sprigs
  15. Salt   as needed
  16. Oil      1 tsp
Method
  • Pressure cook the soaked thattai payir/karamani with 3-4 cups of water to 2 whistles and drain the cooked water and gently mash the payir and keep aside.
  • Crush pepper corns,jeera n garlic using Maththu or in pestle n mortar and keep aside.
  • Heat oil in a wok,when it gets hot add mustard seeds and allow to pop ,then add crushed pepper,jeera n garlic,curry leaves,hing powder and whole red chillies and fry them light (do not burn them) 
 
  • Then add the mashed tomato and mashed payir saute and add the tamarind juice ,drained payir water.
  • Mix everything well and add rasam powder,enough salt and stir eveything well.
  • And add turmeric powder,shredded coconut and half of the chopped coriander leaves.
  • Close it with a lid n cook in medium heat..when rasam starts boiling at the centre add remaining coriander leaves and boil for 1 minute and turn off the stove.
  • Leave the rasam for few minutes and serve hot with white rice along with appalam or any fry/poriyal.\
Note: Adding shredded coconut is optional but gives nice flavor n taste to the rasam.You can reduce the amount of legume to 1/4  cup and if u don't like adding the whole payir simply try the rasam with drained payir cooked water alone.Use your hands to mash tomato n prick the coriander leaves n cook rasam with full interest n involvement...tats the secret of a tasty n flavorful rasam...Right??

10 comments:

  1. this is a new recipe of Rasam - never heard of black eyed peas Rasam - bookmarking to try! Wonderful post dear!

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  2. thank you priya for your super fast response...really happy :)

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  3. Rasam looks so delicious. Can smell it from the clicks. Karamani in rasam is totally new for me, I add it to sambar but never tried in rasam. Very interesting.

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  4. Wow never had this type of rasam before... what a wonderful way to include beans in the diet ... thanks for sharing.. I loved it.. bookmarking it dear..:)
    Reva

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  5. WOW Sangee this is an excellent rasam...so new to me..great going girl.

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  6. Thats so unique and protein packed rasam, thanks for sharing..i can survive for many days with a simple comforting rasam..

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  7. I have never heard of this.. sounds different. will try soon. My Son has poured water over laptop, so couldnt checkout your lovely recipes. Will checkout soon urs and other lovely bloggers.

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  8. Wow..Rasam is always good,I too have some black eyed peas with me..will try soon..

    ReplyDelete

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