Radish Rasam

Mullangi Kattu.

Radish / Mooli is peel and chopped up. Moong dal is pressure cooked along with radish or separately boiled in water till cooked. The rasam is spiced up with ginger and green chiles and finally tempered with garlic and spices. Serve radish rasam with steamed rice and a squeeze of lemon.
Makes: around 2 Cups of Radish Rasam.

Ingredients:

Radish 1 Small
Moong Dal 1/4 Cup
Green Chiles 2 – 4
Ginger 1 inch Piece
Garlic 3 Cloves
Turmeric Powder a big Pinch
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Asafoetida a pinch
Curry Leaves 4
Ghee 1 tsp

Method of preparation:

Peel, remove ends, wash and chop the radish into small pieces (around 1 Cup).
Wash the moong dal with fresh water and keep aside.
Peel and mince the ginger.
Remove stems, wash and slice the green chiles.
Peel and lightly mash the garlic cloves.

Bring to boil a cup and half of water, add moong dal.
Boil till moong dal is just soft but whole.
Bring another cup of water in a pot, add chopped radish and salt.
Boil till radish is just cooked and soft but not mushy.

Combine the ingredients of both pots, add half a cup of water, green chiles, ginger, turmeric powder and salt.
Boil till moong dal disintegrates and radish is cooked well.

Heat ghee in a pan, add garlic and fry briefly.
Add all the talimpu ingredients in order and let the cumin seeds change color.
Remove the tempering from heat and add to the rasam pot.
Mix well and serve radish rasam with steamed rice.
Notes: Make sure radish is cooked well.

Suggestions: If radish is not cooked properly, boil the rasam on low heat till done. Adjust the consistency of the rasam with water.
Variations: Add a big splash of lemon juice just before serving if desired.
Other Names: Radish Rasam, Mullangi Kattu, Mooli Rasam.

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Black Eyed Beans Rasam

Alasanda Charu.

Black eyed beans rasam is made with a fresh blend of spices and beans. Black eyed beans / lobia are soaked and pressure cooked in enough water till soft. They are then mashed up and added to the rasam. Serve black eyed beans rasam with steamed rice.
Makes: around 2 Cups of Black Eyed Beans Rasam.

Ingredients:

Black Eyed Pea 1/3 Cup
Tomato 1 (optional)
Onion 1
Green Chiles 2
Ginger 1/2 inch Piece
Tamarind 1 inch sized Ball
Turmeric Powder a Pinch
Salt to taste

Masala:

Peppercorns a Pinch
Cumin Seeds 1/2 tsp
Coriander Seeds 1 tsp

Talimpu:

Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Asafoetida a pinch
Curry Leaves 6
Oil 1 tsp

Method of preparation:

Soak black eyed beans in water for around 6 – 8 hours.
Refresh the beans under fresh water and pressure cook in around quarter cup of water for 3 whistles.
Cool the cooked black eyed beans and grind them into fine paste.

Peel and finely chop the onion.
Wash and finely chop the tomato.
Remove stems, wash and slice the green chiles.
Peel, wash and mince the ginger.
Soak tamarind in half a cup of warm water and extract all the juice discarding the veins.

Heat few drops of oil in a pan, add all masala ingredients in order.
Fry till aromatic or until the ingredients change color.
Cool to room temperature and grind the masala ingredients into fine powder.

Heat oil in a pan, add all talimpu ingredients in order.
Once cumin seeds change color, add ginger, onion, tomato and green chiles.
Once onion turns translucent, stir in black eyed beans mixture, tamarind extract, quarter cup of water and salt.
Bring to boil, add ground masala powder, cover and remove from heat.
Serve black eyed beans rasam with steamed rice and dollop of ghee.
Notes: Make sure black eyed beans are cooked well.

Suggestions: Adjust the consistency of the rasam with water.
Variations: You can also add a splash of lemon juice just before serving.
Other Names: Black Eyed Beans Rasam, Lobia Rasam, Alasanda Charu, Bobbarlu Charu.

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