Thattai Payir Rasam/Spicy Legume Soup

         My Mom use to make rasam with this legume,Thattai Payir/Red chori bean/Karamani Payir.I like this rasam very much compared to Parauppu rasam n Tomato rasam.Rasam always a comforting south Indian recipe..no feast can be fullfilled without this simple rasam.For some days rasam alone makes my lunch a fulfilled one by the addition of legume like horsegram n Red chori beans.This is same like our regular rasam with the addition of thattai payir .Very healthy n tasty rasam...even kids will also like this rasam to have with rice or as such like a soup.Try this !!!

Ingredients

1. Thattai payir/Karamani    1/2 cup (soaked overnight or at least 5-6 hrs)
2. Tomato   1 no.
3. Tamarind    1" piece (soaked in warm water)
4. Red chillies     3-4 no.s(broken0
5. Curry leaves    2 sprigs
6. Pepper corns   1/2 tbsp
7. Cumin seeds    1/2 tbsp
8. Garlic    3 -4 no.(crushed)
9. Rasam Powder   2 tbsp
10. Turmeric Powder   a pinch
11. Shredded Coconut   1 tsp(optional)
12. Hing    1/4 tsp
13. Mustard seeds   1/2 tsp
14. Coriander leaves    5-6 sprigs
15. Salt   as needed
16. Oil      1 tsp

Method

• Pressure cook the soaked thattai payir/karamani with 3-4 cups of water to 2 whistles and drain the cooked water and gently mash the payir and keep aside.
• Crush pepper corns,jeera n garlic using Maththu or in pestle n mortar and keep aside.

• Heat oil in a wok,when it gets hot add mustard seeds and allow to pop ,then add crushed pepper,jeera n garlic,curry leaves,hing powder and whole red chillies and fry them light (do not burn them) 

 

• Then add the mashed tomato and mashed payir saute and add the tamarind juice ,drained payir water.
• Mix everything well and add rasam powder,enough salt and stir eveything well.
• And add turmeric powder,shredded coconut and half of the chopped coriander leaves.

• Close it with a lid n cook in medium heat..when rasam starts boiling at the centre add remaining coriander leaves and boil for 1 minute and turn off the stove.
• Leave the rasam for few minutes and serve hot with white rice along with appalam or any fry/poriyal.\

Note: Adding shredded coconut is optional but gives nice flavor n taste to the rasam.You can reduce the amount of legume to 1/4  cup and if u don't like adding the whole payir simply try the rasam with drained payir cooked water alone.Use your hands to mash tomato n prick the coriander leaves n cook rasam with full interest n involvement...tats the secret of a tasty n flavorful rasam...Right??