Monday, January 3, 2011

Chick pea Kattu Rasam

  • 1/2 Chick pea
  • Lemon sized Tamarind 
  • 1 large Tomato chopped
  • 1/4 tsp Turmeric powder
  • 2 Red chillies
  • 2 tbsp Rasam powder
  • 1 tsp Mustard seeds
  • 1 clove Garlic crushed
  • 4 Curry leaves
  • Salt to taste
  • 1 tsp oil 
  • Pinch of Hing
  • 3 tsp chopped  Coriander leaves

  1. wash and soak chick peas in water overnight or for 4hrs.
  2. Now again wash them and in a pressure cooker fresh water sufficient for the chick peas to cook.
  3. Cook for 4-5 whistles.
  4. Strain this water and prepare rasam with this.
  5. The water collected like this is called Kattu.
  6. Now take a bowl add the tomatoes, curry leaves, coriander, rasam powder, garlic, tamarind extract and the kattu water.
  7. Squeeze all together add salt to taste.
  8. Now heat a kadai or wok.
  9. Add oil, when hot add mustard and red chillies, fry until mustard splutters.
  10. Add hing to it.
  11. Now slowly pour the spiced kattu water in the kadai.
  12. Add more water to dilute it.
  13. Do not boil. When the foam start forming just switch off the stove and transfer to a serving bowl and keep the lid closed.
  14. So the flavours of the kattu rasam does not evaporate. 
  15. Serve with plain rice and papad.  
  1. With the boiled chick pea you can make curry, sundal etc.
  2. For Rasam powder see its recipe.

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