Peas Rasam
This rasam is made without any kind of daal, but uses peas instead. It comes in handy when there is no cooked daal on hand and rasam is what you desire.
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4
Step 2: Now add tamarind pulp, rasam powder and bring it to a boil. Grind the separated cooked peas along with raw jeera into a thick paste and mix along with the rasam.
Step 3: Let it boil for 10 minutes. Season with mustard seeds.
Step 4: Serve hot with plain white rice and ghee.
Step 5: Grated coconut and green chilli and coriander leaves can be ground along with cooked peas to get a thick consistency.
Peas (shelled) - 4 katoris
Asafoetida - a pinch
Raw Jeera - 1 tbsp
Turmeric - a pinch
Salt to taste
Tamarind pulp - 2 tbsp
Rasam powder - 3 tbsp
Oil - for seasoning
Method
Step 1: Shell peas and boil them with salt, turmeric and asafoetida. Separate half of the cooked peas and keep aside.Step 2: Now add tamarind pulp, rasam powder and bring it to a boil. Grind the separated cooked peas along with raw jeera into a thick paste and mix along with the rasam.
Step 3: Let it boil for 10 minutes. Season with mustard seeds.
Step 4: Serve hot with plain white rice and ghee.
Step 5: Grated coconut and green chilli and coriander leaves can be ground along with cooked peas to get a thick consistency.
