174. Kalavamparuppu Rasam🔗

Ingredients :

Pure Water - 3 ½ padi

Kalavamparuppu - ½ padi Ghee or Oil - ½ palam Turmeric Powder - veesam 1/16 palam Tamarind - 3 ¾ palam Salt - 2 ½ palam Roasted Red Chilli Powder - ⅝ palam Roasted Coriander Powder - ⅜ palam Roasted Pepper Powder - ¼ palam Roasted Fenugreek Powder - veesam 1/16 palam Roasted Mustard Powder - veesam 1/16 palam Roasted Cumin Powder - ⅛ palam Curry Leaves - 1 palam Coriander Leaves - ⅛ palam Ghee - ½ palam Red Chillies - ¼ palam Mustard Seeds - ⅛ palam Asafoetida - 2 ku.a

• 1. Pour pure water in a 5 padi water holding capacity pot and add ghee or oil, turmeric powder and kalavamparuppu and heat the water. Close the pot with another pot filled with water.
• 2. Remove from fire after the dal is cooked well. Dissolve tamarind in 2 and ½ padi water and remove the seeds of the tamarind. Add salt to it.
• 3. Add roasted red chilli powder, roasted coriander powder, fried pepper powder, roasted fenugreek powder, roasted mustard powder and roasted cumin seed powder to the tamarind pulp.
• 4. You can also add 1 and ¾ palam rasam powder also instead of all these powders. Curry leaves can be fried in slow fire and added to the rasam.
• 5. Wash and cut the roots of coriander leaves and add it to the rasam. After the rasam thickens, add the cooked dal to it. Add enough water to the rasam so that it is vessel full.
• 6. Take 3 or 4 ladleful of the rasam and pour it into another vessel. When the rasam boils well, refer to the 22nd seasoning method and use ghee, red chillies and mustard seeds to it.
• 7. Remove from fire and add asafoetida dissolved in water.

Kalavamparuppu : Mixture of ¼ padi of roasted horse gram, ⅛ padi of pigeon pea, veesam padi green gram and veesam padi bengal gram or butter beans.