Hi Friends
Here comes yummy and delicious rasam/charu with boiled chick peas water. These are the desi chickpeas which are also called as Kala Chana. Today I prepared tempered black chick peas. Generally we throw away the water drained after boiling the chickpeas. We tend to loose lots of nutrients in that drained water. Why not utilize that water wisely? Why not prepare a delicious Rasam. Rasam takes important role in traditional Andhra meal. There are many varieties of rasam. However, the base recipe remains the same.
OK. Let us go to prepare this rasam
Ingredients
- Drained black chick peas water 2 cups
- Tomatoes 2 cut into chunks
- Tamarind pulp 1 tbsp
- Turmeric powder
- Jaggary powder 1 tbsp
- Salt to taste
- Curry leaves
- Coriander leaves
- Black pepper 1/4 tbsp
- Cumin seeds 1/4 tbsp
- Coriander seeds 1/4 tbsp
- Oil
- Mustard seeds
- Hing
- Garlic pods 5 crushed
- Grind rasam powder with above ingredients under 'rasam powder' and keep aside.
- Take drained chick pea water in a bowl.
- Add tamarind pulp, turmeric powder, rasam powder, tomato chunks, jaggery powder, curry leaves, coriander leaves and required salt.
- Boil on medium heat for 5 to 7 minutes.
- Take popu pan, add oil, and let it heat.
- Add mustard seeds, let them pop, then hing and garlic pads. Let them fry.
- Add this popu to prepared rasam and cover it with plate.
- It goes well with rice with side dish of papad.
- My kids dip idli with this rasam.
Prepare rasam powder in the home when ever you required. It retains freshness and taste. See the aromatic with hing and garlic popu.
Nutritional info
Black pepper used in rasam powder relief from constipation and improves digestion.
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