PEAS RASAM

INGREDIENTS:

Peas  1/2  cup

Big onion  1  (Cut into tiny pieces)

Tamarind paste  3  tbsp (Or as per requirement)

Jaggery  2  tsp

Salt

Coriander seeds  2  tsp

Cumin seeds  1 and 1/2  tsp

Long red chillies  3

Poppy seeds  2  tsp

Grated coconut  1  tbsp

Garlic flakes  4  to  5 (Cut length wise)

Curry leaves and coriander leaves  A  few

Mustard seeds  1  tsp

PREPARATION METHOD:

Dry roast coriander seeds, cumin seeds and chillies.

When it is cool, powder it in the mixie and transfer to a small cup.

Add  500 ml  of water to a vessel and keep it on the stove.

When the water is boiling, add peas, garlic and 3/4 th of the onion to the boiling water.

When the peas is cooked well, take 2 tsp of the peas and add it to the mixie.

Add poppy seeds, coconut and 1/4 of the onion along with the cooked peas.

Grind it in to a smooth paste.

Add the paste to the boiling water and mix well.

Add  tamarind paste, salt and jaggery too.

Add the ground powder and mix well.

When rasam starts boiling, switch off the heat.

Add cut coriander leaves and curry leaves.

Season the rasam with mustard seeds and asafoetida.

Serve hot with hot white rice.