Ingredients :
- 1 cup mixed sprouts( I used a mix of whole moong, brown channa, black eyed bean, moth bean)
- 4/5 cups water
- Tamarind water extracted from a lemon sized tamarind
- 2 heap tsp rasam powder
- Pinch of Asafoetida
- Two medium sized tomato chopped
- 4/5 curry leaves
- 3 tbsp chopped coriander leaves
- 1 tsp ghee
- 1 tsp mustard
How to make:
- Cook the sprouts with very little water and salt for 1 whistle and let the pressure release naturally.
- In Kadai. Add the sprouts with the water in which it was cooked, add additional 3 cups water, tomatoes,rasam powder, salt, hing, curry leaves and boil well till the rawness in the rasam powder goes. It would approximately take about 10 minutes.
- This rasam will be watery in consistency and is great to drink as a soup. If however you want to have it with rice then mash a handful of the cooked sprouts and add this will help thicken the Rasam a bit.
- Finally, heat the ghee and add mustard seeds.Tadka for rasam is ready.
- Garnish rasam with coriander leaves and add tadka.
- Piping hot rasam is ready