Mahadeva's Bhaga Sasthra
155. Butter Beans Rasam
Ingredients :
| Pure Water<br>Butter Beans<br>Turmeric Powder<br>Tamarind<br>Salt<br>Rasam Powder<br>Curry Leaves<br>Fresh Coriander Leaves<br>Ghee | - 2 padi<br>- ¼ padi<br>- veesam 1/16 palam<br>- 1½ palam<br>- 1¾ palam<br>- 1½ palam<br>- 1 palam<br>- ¼ palam<br>- 1 palam |
|---|---|
| Mustard Seeds | - ⅛palam |
| Black Gram | - ¼ palam |
| Cumin Seeds | - ⅛ palam |
| Fenugreek Seeds<br>Asafoetida | - veesam 1/16 palam<br>- 2 ku.a |
Method :
- 1. Boil pure water in a 2½ padi water holding capacity vessel. Add butter beans, turmeric powder to the boiling water one by one.
- 2. Close it with a vessel filled with water. Dissolve tamarind in water in a lead coated vessel and remove the seeds from it. Add salt to the tamarind juice.
- 3. If the butter beans are cooked well, add the tamarind juice and the rasam powder to it. Add curry leaves.
- 4. Boil ghee and add mustard seeds, black gram, cumin seeds, fenugreek seeds and follow the procedure of 22nd seasoning method. Dissolve asafoetida in water and add it to the rasam and remove from the fire.