150. Another Variety Of Pigeon Pea Rasam🔗

Ingredients :

• 1. Boil pure water in a vessel that can hold 6 padi water. Add pigeonpea, ghee or oil and turmeric powder to the boiling water one by one and place a vessel filled with water on top of it.
• 2. Then when the pigeon pea is fully cooked remove from fire. Mix water and tamarind in a vessel that can hold 2 1/2 padi water and that is lead coated. Remove the seeds from the tamarind and extract the juice and boil it.
• 3. Add salt, roasted red chilli powder, roasted coriander seed powder, roasted cumin seed powder, roasted fenugreek seed powder, roasted mustard seed powder one by one to the boiling tamarind water.
• 4. You can add 1 and ¼ the palam of the rasam powder prepared instead of these individual powders. Add curry leaves fried in fire to the rasam.
• 5. Cut the roots of coriander leaves,wash it and add it to the rasam and allow the rasam to reduce to ¼ th amount by boiling it. Add the mashed lentil to the rasam.
• 6. Remove 4 to 5 ladleful of lentil in another vessel. Heat ghee in a pan and add mustard seeds to it. When the mustard seed stops spluttering, pour it into the rasam.
• 7. When the rasam is boiling, add the lentil from the other vessel. Dissolve asafoetida in water and pour it into the rasam.
• 8. If the rasam is less than 2 ½ padi water then the salt, tamarind, chilli will be more. If the rasam is vessel full then the salt and chilli will be correct.