Mysore Style Avarekalu Rasam Recipe
Mysore Style Avarekalu Rasam Recipe is a comforting rasam recipe made from avarekalu beans that is made with freshly ground rasam masala, that lends the rasam a lovely aroma. This will just take 30 minutes of your time to prepare this delicious rasam which you can serve it along with steamed rice and green beans palya.
Mysore Style Avarekalu Rasam Recipe is a delicious rasam made from the Avarekalu which is a part of broad bean category. The beans are famous in Karnataka which they use to make various dishes. Avarekalu are hyacinth beans which are rich in calcium and iron. The beans are steamed and then ground along with Mysore Style Rasam powder.Since Avarekalu season starts from December to January, in many parts of Karnataka, people love to prepare a homemade dishes using this.
If you are looking for more Rasam recipes here are some :
- 1 cup Avarekalu / Lilva Beans
- 1 cup Tamarind Water
- 2 Tomatoes , chopped
- 2 teaspoons Fresh coconut
- 1 teaspoon Jaggery
- 1/2 teaspoon Turmeric powder (Haldi)
- Salt , to taste For the Rasam Masala
- 1 teaspoon Coriander (Dhania) Seeds
- 2 Dry red chillies
- 1 Byadagi Dried Chillies
- 1 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Whole Black Peppercorns
- 1 teaspoon Mustard seeds
- 1/2 teaspoon Methi Seeds (Fenugreek Seeds) For tempering
- 1 teaspoon Mustard seeds
- 2 sprig Curry leaves
- Ghee , for cooking
How to make Mysore Style Avarekalu Rasam Recipe
To begin making the Mysore Style Avarekalu Rasam Recipe, we will pressure cook the Avarekalu with 1 cup water and a pinch of salt for about 1 whistle. Turn off the flame and allow to release the pressure naturally and then open the lid.
Next to make the rasam masala, in a small skillet, heat some ghee on low flame and roast the spices -coriander seeds, dry red chillies, byadgi dried Chillies, cumin seeds, whole black peppercorns, mustard seeds, fenugreek seeds
Roast them until you get a nice aroma for about 10 minutes. Once done, cool the mixture and blitz it to a smooth powder using a mixer grinder.
Add fresh coconut, boiled avarekalu and give it a blitz. Grind it into a coarse paste.
Heat a saucepan with tamarind water, tomato, green chilli and turmeric powder allow it to boil for 10 minutes.
Add this ground paste into the Avarekalu Rasam that is being boiled, add salt, jaggery and adjust according to your palate.
To temper, heat a small amount of oil, add mustard seeds and allow it to crackle and then add curry leaves, hing and leave it for 10 seconds and pour it over the boiling rasam and serve hot.
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