Sprouts Rasam

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:

  1. Cook the sprouts with very little water and salt for 1 whistle and let the pressure release naturally.
  2. 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.
  3. 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.
  4. Finally, heat the ghee and add mustard seeds.Tadka for rasam is ready.
  5. Garnish rasam with coriander leaves and add tadka.
  6. Piping hot rasam is ready
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