Avarekalu Rasam Field Beans
This is another unusual rasam which uses shelled hyacinth. It can be made often when they are in season.
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4
Step 2: Grind the first half with raw jeera, grated coconut along with little water. Now mix the ground paste, salt, tamarind pulp, jaggery, rasam powder and boil along with the remaining cooked avarekalu and bring to boil for 10 minutes.
Step 3: Season with mustard seeds.
Step 4: Serve hot with rice.
Avarekalu (shelled) - 4 katoris
Raw Jeera - 2 tbsp
Salt to taste
Tamarind pulp - 2 tbsp
Turmeric - a pinch
Asafoetida - a pinch
Rasam powder - 3 to 4 tsp
Grated coconut - 2 tbsp
Jaggery - a little
Oil - for seasoning
Method
Step 1: cook avarekalu with asafoetida and turmeric powder till soft. Separate cooked avarekalu into two halves.Step 2: Grind the first half with raw jeera, grated coconut along with little water. Now mix the ground paste, salt, tamarind pulp, jaggery, rasam powder and boil along with the remaining cooked avarekalu and bring to boil for 10 minutes.
Step 3: Season with mustard seeds.
Step 4: Serve hot with rice.
