Avarekai Rasam

As I have mentioned before, rasam is my most favourite dish and I never get bored of trying different varieties of rasam. And today, I created my own recipe.

I made rasam with Avarekai ( broad beans). Generally I make only dry curry with avarekai.

I saw a rasam recipe made with field beans ( avarekalu chaaru) . That gave me the idea to make this rasam as I didn’t have field beans with me. It had cloves and cinnamon in the rasam powder which I found very new interesting.

I made some variation in the Udipi rasam ( spice proportion) and added cloves and cinnamon to it. It was that additional spices which made this a super hit at home. Both my kids loved it:)

Needless to say, I was super thrilled with my creation:)

Ingredients

Chopped avarekai – 1/2 cup

Tomatoes – 2 medium sized

Tamarind – goose berry sized

Tuvar ( Pigeon peas) – 1/2 cup

Turmeric powder- 1/2 tsp

Grated jaggery- 1 tsp

Salt to taste

Coconut – 2 tbsps

For the rasam powder

——————-

Coriander seeds- 2 tsp

Red chillies – 4-5

Pepper – 1/2 tsp

Cumin seeds ( jeera) – 1 tsp

Fenugreek seeds( methi/ vendhayam) – 1/2 tsp

Mustard – 1/2 tsp

Chana dal ( Bengal gram/ kadala paruppu) – 1 tsp

Urad dal ( black gram/ ullundhu) – 1/2 tsp

Cloves – 2

Cinnamon- 1/4th inch

For tempering

————

Ghee – 1 tsp

Mustard – 1 tsp

Cumin seeds – 1/2 tsp

Green chillies – 2

Hing ( asafoetida/ perungayam) – 1/4th tsp

Chopped coriander leaves – 2 tbsps

Method

Soak tamarind in 2 cups of water for 30 mins. Squeeze well and take the extract.

Wash and soak tuvar dal for 30 mins. Drain the water completely. Add fresh water and 1/4th tsp of turmeric powder. Pressure cook the dal for 3-4 whistles or till it’s cooked very soft.

Wash and chop the tomatoes.

Wash and slit the green chillies.

Wash the coriander leaves.

In a pan, add tamarind extract, chopped avarekai, tomatoes, remaining turmeric powder, jaggery and salt to taste. Mix well and let it boil till the vegetables become soft.


Meanwhile, dry roast the ingredients mentioned for rasam powder.


Cool and grind it along with coconut to a powder. Mix it with a cup of water and add to the boiled tamarind mixture.

Add the mashed tuvar dal and add 1 more cup of water and mix well. If required add more water to get the rasam consistency. It will slightly thicker than the regular rasam.

Check for the seasonings and let it simmer.

Heat ghee in a pan. Add mustard. Once it starts spluttering, add cumin seeds, hing and green chillies. Sauté for a min and add the tempering to the rasam. Garnish with chopped coriander leaves.

Serve the rasam hot with steamed rice drizzled with little melted ghee and a vegetable curry:)

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