Andhra Pepper Rasam

Ingredients list for Andhra Pepper Rasam

• 2 tablespoons Split pigeon pea (toor dal/arhar dal) boiled
• 1 medium Tomatoes chopped
• 1/4 teaspoon Turmeric powder
• to taste Salt
• 1/2 tablespoon Tamarind pulp
• 8-10 Curry leaves
• a few sprigs Fresh coriander leaves
• 1 tablespoon Coriander seeds
• 1 teaspoon Cumin seeds
• a pinch Fenugreek seeds (methi dana)
• 1 tablespoon Split pigeon pea (toor dal/arhar dal)
• 20-25 Black peppercorns
• 2 tablespoons Oil
• 2 Dried red chillies
• 1/2 teaspoon Asafoetida
• 1/4 teaspoon Mustard seeds
• 8-10 Curry leaves

Method

1. Put the boiled dal in a deep non stick pan and mash well.
   Add the water in which it was cooked and mix.
2. Add tomato, turmeric powder, salt and tamarind pulp and mix well.
   Add 3 cups of water and let it cook.
3. Dry roast coriander seeds, cumin seeds, methi dana, toor dal and peppercorns till fragrant.
   Add curry leaves to the dal mixture, cover and cook.
4. Cool and powder the roasted spices.
   Add 2 tbsps of this powder to the dal mixture and mix well.
5. Cover and cook till tomatoes are completely soft.
   For tempering heat oil in a small non stick pan.
6. Chop coriander leaves.
   Break red chillies and remove seeds.
7. Add asafoetida and red chillies to hot oil.
   Add mustard seeds, curry leaves and when the seeds splutter add this to the rasam and cover to trap flavours.
8. Add coriander leaves and mix well.
   Serve hot by itself or with hot steamed rice.

Nutrition Info