Alasandalu Rasam Recipe | Black Eyed Peas Rasam Recipe | Karamani Rasam Recipe
- Total time
- 760 min
- Serves
- 6
Ingredients
- Black Eyed Peas - 1 cup dried
- Oil - 1 tbsp
- Mustard Seeds / Kaduku - 1 tsp
- Urad dal / Ulundu Paruppu - 1 tsp
- Cumin Seeds / Jeerakam - 1 tsp
- Asafoetida / Hing - 1/4 tsp
- Curry leaves a sprig
- Onion - 1 medium size sliced thinly
- Tomatoes - 1 large chopped finely
- Garlic - 3 cloves crushed
- Chilli Powder - 1 tsp
- Pepper Powder - 1/2 tsp
- Turmeric Powder / Manjal Podi - 1/2 tsp
- Cumin Powder / Jeera Podi - 1 tsp
- Salt to taste
- Sugar - 1/2 tsp or to taste
- Tamarind Pulp - 2 tbsp or to taste
- Coriander leaves - a small handful finely chopped
Steps
- 1
Take black eyed peas in a bowl. Wash it well. Now cover it with water and soak it overnight. Next day drain the water, add it to pressure cooker, cover with fresh water and pressure cook for 3 whistle, simmer the flame and cook for 10 mins. Turn off the heat and let the steam go all by itself. Open the cooker and drain the liquid from the peas. You need the liquid only, you can use the peas for a curry.
- 2
Now heat oil in a sauce pan. Add in mustard, urad dal, cumin, asafoetida and curry leaves. Saute for 30 sec.
- 3
Now add in onions, tomatoes and crushed garlic. Saute for 2 mins.
- 4
Add in all spice powders along with salt and sugar. Saute for a min.
- 5
Add in the peas cooked liquid and tamarind pulp. Mix well.
- 6
Bring this to boil. Once it reaches boil, add in coriander leaves and mix well.
- 7
Serve.
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