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Mahadeva's Bhaga Sasthra

156. Horsegram Rasam

Pure Water - 3 padi Roasted Horsegram - ½ padi Gingelly Oil or Ghee - ¾ palam Turmeric Powder - ¼ palam Red Chillies - ½ palam Pepper -¼ palam Coriander Seeds - ½ palam Cumin Seeds - ⅛ palam Fenugreek Seeds - veesam 1/16 palam Mustard Seeds - veesam 1/16 palam Grated Coconut - 2 ½ palam Pure Water - ½ padi Tamarind - 2 ¾ palam Salt - 1¾ palam Curry Leaves - 2 palam Coriander Leaves - ⅛ palam Ghee or Gingelly Oil - 1¼ palam Red Chillies - ¼ palam Mustard Seeds - ⅛ palam Bengal Gram - ⅛ palam Asafoetida - 2 ku.a Onion - ¾ palam Garlic - ⅜ palam

158 and 159 recipes are not available in the Bhaga Shastra Book

157. Butter Beans Rasam

Method :

  • 1. Boil water in a 5 padi capacity water holding vessel. Add roasted horse gram, gingelly oil or ghee and turmeric powder into this water one by one. Close it with a vessel filled with water.
  • 2. Fry red chillies, pepper pods, coriander seeds, cumin seeds, asafetida and mustard in ghee or oil separately. Fry grated coconut and add this to the above ingredients and grind it to a fine paste by sprinkling ¼ padi water to it.
  • 3. Dissolve tamarind in pure water and remove the seeds of the tamarind. Add salt to the boiling tamarind. Add curry leaves and coriander leaves.
  • 4. After the rasam is boiled and the water is reduced, mash the cooked horse gram and pour the dal into the rasam.
  • 5. Take 4 or 5 ladleful of the rasam when it boils well. Heat ghee or oil and add red chillies, mustard and bengal gram. Refer to the 22nd recipe and season the dish.
  • 6. Add asafoetida after dissolving in water to the rasam. If needed, onion and garlic can be cut and roasted in ghee and added to the rasam.

Ingredients :

Pure Water - 4 padi Pigeon Pea - ½ padi Turmeric Powder - ⅛ palam Ghee - ½ palam Red Chilli - ⅝ palam Coriander Seeds - ½ palam Pepper - ¼ palam Cumin Seeds - ⅛ palam Asafoetida - veesam 1/16 palam Mustard Seeds - veesam 1/16 palam Black Gram - ¼ palam Bengal Gram - ¼ palam Cleaned Sesame Seed - ½ palam Grated Coconut - 1½ palam Groundnut - ½ palam Fresh Butter Beans - ½ padi Ghee - 3 palam Pure Water - ½ padi Tamarind - 3 palam Salt - 2¼ palam

Method :

DOUBT

  • 1. Boil pure water in a vessel that can hold 6 padi water and add pigeonpea, turmeric powder and ghee. Close it with a vessel filled with water. Add red chillies, coriander seeds, pepper, cumin seeds,

asafoetida, mustard seed, black gram, bengal gram, cleaned sesame seeds and grated coconut.

  • 2. Fry all these ingredients in ghee or oil separately and grind it to a fine paste. Put ground nuts and fresh butter beans in a lead coated vessel. Mix the ground masala to it. Heat 3 palam ghee in 2 and ½ water holding capacity pan and fry the nuts and beans in it. Close it with a lid.
  • 3. Check if the pigeon pea is cooked well and add the water of the dal to the rasam. Soak tamarind in water, remove the seeds and pour the pulp into the rasam.
  • 4. If the rasam is not vessel full, add some more water to the pigeonpea, crush and pour the water to the rasam. Take 2 or 3 ladleful of rasam and set aside in a different vessel.
  • 5. Boil the rasam with all the items. Heat ghee in a pan. Add mustard and red chillies to it. Refer to the 22nd recipe for seasoning method. Dissolve asafoetida and add to the rasam.