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Chickpeas Rasam Recipe

Chickpeas Rasam is a popular Indian Soups and Stews
Author :
 
On :
Tuesday, 7 June, 2016
Category :
Vegetarian Recipe
Course :
Soups and Stews Recipe
Cuisine :
Indian Recipe
Technique :
Boil Recipe
Difficulty :
Easy
Servings :
Serves 2
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • Boiled Chickpea - 1/2 cup (after grinding coarsely; boiled water retained)
  • Tomato, blanched and pureed - 2
  • Tamarind pulp - 1 cup
  • Water - 1 cup
  • Turmeric powder - 1/2 tsp
  • Coriander seeds - 1 tsp
  • Jeera seeds - 1 tsp
  • Black Peppercorn - 1 tsp
  • Garlic - 2-3 Cloves (after grinding coarsely)
  • Green chilli - 2-3
  • Curry leaves - 8-10 (with stem)
  • Coriander stems - 3-4
  • Oil - 2 tsp
  • Mustard Seeds - 1 tsp
  • Asafoetida - a pinch
  • Salt to taste
  • How to Make Chickpeas Rasam:

    1. Pour the chickpeas with water, tomato puree, tamarind pulp, water and turmeric powder in a saucepan.
    2. Prepare a powder of the coriander seeds, jeera, peppercorn and add to the chickpea mixture.
    3. Add the garlic cloves, curry leaves and coriander stems. Let the rasam mixture boil on medium heat. Add salt.
    4. Heat oil in a pan and add the mustard seeds. When the seeds splutter, add green chillies and asafoetida. Pour the seasoning into the rasam.
    5. Serve hot with rice.





     

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