1. Boil 1½ padi water in 2½ padi water holding capacity pot. Wash kalavankeerai(greens) thoroughly and strain the water and put this in boiling water.
2. Fry separately red chillies, cumin seeds, pepper, coriander seeds, garlic and onions in ghee. Tie these ingredients in a cloth and dip it in the boiling keerai.
3. When the green leaves are cooked, strain the water into another coated vessel. Untie the masala and grind it with a little of that strained water and mix this ground paste in the strained water.
4. Add salt to this. Refer to the 22nd recipe for seasoning and heat ghee in a pan. Add mustard seeds.
5. When it stops spluttering, add cumin seeds and fenugreek. Pour this seasoning into the rasam.
6. Squeeze two lemons into the rasam.
Ingredients :
Pure Water
- 1 ¾ padi
Pigeonpea
- ¼ padi
Ghee
- 1½ palam
Pepper
- ½ palam
Red Chillies
- ¼ palam
Cumin Seed
- ⅛ palam
Coriander Seed
- ¼ palam
Turmeric Powder
- veesam 1/16 palam
Salt
- ¾ palam
Curry Leaves
- 1 palam
Coriander Leaves
-⅛ palam
Ghee
-½ palam
Mustard Seed
- ⅛ palam
Cumin Seed
- ⅛ palam
Lemon
- 2
1. Boil water in a 3 padi water holding capacity lead coated vessel. Heat ghee and add the pigeon pea and fry until golden brown.
2. Put this in a grinder and break the lentil into small pieces. Tie this broken lentils in a thin white cloth and dip this cloth into the boiling water.
3. When the lentil is cooked well, that is when the boiling water becomes yellow in color, remove the white cloth and grind the masala by sprinkling some lentil water in it.
4. Dissolve this masala in little water and strain it. Then add this to the boiling water and boil the water again. Add salt. Fry curry leaves in fire and add this along with the cleaned coriander leaves.
5. Refer to the 22nd seasoning method and use ghee, mustard and cumin seeds.