Ingredients

• 1/3 cup - black eyed peas
• 1 - tomato, chopped
• 1 - onion, chopped
• 2 - 3 - green chilles
• 1/2 inch - ginger
• 1 inch sized ball - tamarind
• A pinch of turmeric powder
• Salt to taste
• Masala:
• 5 - 6 - pepper corns
• 1/2 tsp - cumin
• 1 tsp - coriander seeds
• For tempering:
• 1/4 tsp - urad dal
• 1/4 tsp - mustard seeds
• 1/4 tsp - cumin
• Asafoetida - a pinch
• 6 - curry leaves
• 1 tsp - oil

How to Make Karamani Rasam

• Soak karamani in hot water for around 1 hour.
• Pressure cook and grind into paste.
• Soak tamarind in half a cup of warm water and extract all the juice.
• Heat few drops of oil in a pan, add all masala ingredients in order and grind the masala ingredients into fine powder.
• Heat oil in a pan, add all tempering ingredients.
• Add ginger, onion, tomato and green chiles.
• Once onion turns translucent, add karamani paste , tamarind extract, quarter cup of water and salt.
• Bring to boil, add ground masala powder, cover and remove from heat.
• Serve this with steamed rice and ghee.