Rajma
Rasam:
Rasam
with Rajma?? Don’t be surprised yes follow the same method of making Ullavalu Rasam
and you have it. It tastes great and it is thick in consistency. Only thing is I
made it little lengthy.
Ingredients:
Rajma
(Red Kidney beans) – 12 to 15 beans
Tomato
– 1/2
Tamarind
Water (medium consistency) – 3 tsp
Crystal
Salt – 1 tbsp
Rasam
Powder – 2 tbsp
Turmeric
Powder – ¼ tsp
Jaggery
– a small piece
Water
– as required
For
seasoning:
Mustard
Seeds – 1 tsp
Oil
– 2 tsp
Curry
leaves – few (optional)
Coriander
leaves – few (optional)
Method:
Wash
rajma and soak it overnight
I
wanted to try if it sprouts (ha ha) – optional step – So left them in clean
handkerchief and put them in a vessel which contained fresh water in the
morning
Drain
the water and cook it for 3 to 4 whistles
Add
tomato along with rajma and blend it
Heat
oil in a kadai and once the oil is hot, add mustard seeds, when it splutters
add curry leaves
Add
tamarind pulp, rasam powder, crystal salt, jaggery, grounded rajma mixture,
cilantro and allow it to boil nearly for 10 minutes
Rasam
is ready.
Kindly
have a look at dishes prepared by other
Blogging Marathoners in BM# 13
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