Rajma Rasam(Thatampairu rasam)

Rajma Rasam(Thatampairu rasam)

Rajma Rasam(Thatampairu rasam)

Rajma with rasam is really amazing combination, I love to explore different kinds of flavors and taste in different cuisines. I have available rajma at home in big amount, so this time I tried or use strained water from boiled rajma in rasam as sprouted flavour. It gives a tangy punch to regular rasam and makes healthier. It’s a perfect dish for winter or monsoon season. For this recipe, you have to cook tomatoes along with rajma and homemade rasam powder.
Preparation Time: 15 Minutes
Cooking Time: 20 Minutes
Servings: 4
Serving Suggestion : You can serve rasam with individual meal or with rice and papad as side dish.

• Ingredients:
• 2bowls of water,strained from boiled rajma
• Yellow Pigeon Peas/ Toor Dal, cooked
• 2 Tomatoes, Chopped
• 2 Tsp. Rasam Powder
• 1/4 Tsp. Turmeric Powder
• Salt to Taste
• To Tempering
• 7-8 Curry Leaves
• 2 Red Chili, dried
• Pinch of Asafoetida
• 1 Tsp. Mustard Seeds
• 1/4 Tsp. Fenugreek Seeds
• 1 Tbsp. Oil
• For Garnishing
• Coriander Leaves, Chopped
• Instructions:
• Combine half tomatoes, turmeric powder, rasam powder in bowl and blend it smoothly.
• Heat the oil in saucepan on medium flame and add tempering ingredients.
• When they starts splutter, add chopped tomatoes and sauté for few minutes.
• Add cooked dal and tomato puree mixture in this saucepan and mix well.
• Add salt and boil it for few minutes more on low flame.
• Garnish with coriander leaves and serve hot with rice.
• Notes: You can use store brought rasam power or prepare homemade also. But if you are interested, you can use the home made rasam powder,which i have mentioned below.
• Wash and soak the dal or lentil in water for few minutes and boil in pressure cooker till to 2-3 whistles. 
• I love the flavor of South Indian cuisine and rasam is one of the essential side dish of South Indian cuisine. Rasam is basically a South Indian soup which prepared with tamarind juice and tomatoes. You can serve rasam with rice as complete meal. This time I tried to made rasam powder at home. It gives a fresh and wonderful aroma to the rasam. Making this spice at home is quite simple and instant.
• home made rasam powder
• For this recipe, you have to roast the whole spices, grind and keep store in airtight jar for making rasam. Roast the each of the spices listed till they turn aromatic. Rasam is good to improve digestive complaints and immune functions.
• Preparation Time: 10 Minutes
• Cooking Time: 15 Minutes
• Servings: 1 Cup
• Category: Basic recipes
• Ingredients:
• 3 Tbsp. Coriander Seeds
• 6 Whole Dried Red Chilies
• 1 Tbsp. Bengal Gram/ Chana Dal
• 1 Tbsp. Yellow Pigeon Peas/ Toor Dal
• 1 Tbsp. Black Peppercorns
• 1 Tbsp. Cumin Seeds
• 1/4 Tsp. Asafoetida Powder
• Instructions:
• Dry roast the coriander seeds, toor dal, chana dal, red chilies together in wok on low flames.
• When color starts change, add black pepper corns and roast it for few minutes more. Keep aside to cool.
• Place roasted ingredients, cumin seeds and asafoetida together in mixer jar.
• Grind it until to smooth powdered form.
• Rasam powder is ready to use and keep this powder in airtight jar for further use.
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