Prep time:10 mins | Cooking time: 30 mins | Total time: 40 mins
Cuisine:South Indian | Category: Rasam-Sidedish
1 cup Togarikalu(fresh Pigeon Peas/lilva toovar)
1/3 cup grated fresh Coconut
1 1/2 tsp Tamarind extract
2 tsp grated Jaggery
3 tbsp of chopped Coriander leaves
Salt to taste
to roast and grind:
1 tsp Coriander seeds
1/2 tsp Cumin seeds
5-6 Pepper Corns
3-4 Red chillies
2 tsp Oil/Ghee
1/2 tsp Mustard seeds
1 Red chilli
a sprig of Curry leaves
- Wash the pigeon peas and add 1 cup of water and pressure cook it for 3-4 whistles.
- Dry roast coriander seeds, cumin seeds, peppercorns and red chilies and let them cool and grind to a coarse powder.
- Add 1 ladle of cooked fresh pigeon peas, grated fresh coconut, coriander leaves, tamarind extract, salt and jaggery to the ground mixture and grind it to a fine paste by adding water.
- Add the ground mixture to the cooked pigeon peas(with water) and bring it to a boil again, reduce the flame and cook for 8-10 mins until the mixture is cooked nicely.Check the taste and adjust the seasoning as required.
- In a small tadka pan heat ghee/oil and crackle mustard seeds and add red chillies and curry leaves and fry them and add this tempering to the boiling rasam and cook for a couple of minutes.
Serve the rasam with plain steamed rice and papad or Ragi mudde.
- You can follow the same process for Avarekalu Saaru by replacing pigeon peas with tender hyacinth beans.