150. Another Variety Of Pigeon Pea Rasam🔗

1. Boil pure water in a vessel that can hold 6 padi water. Add pigeonpea, ghee or oil and turmeric powder to the boiling water one by one and place a vessel filled with water on top of it.

2. Then when the pigeon pea is fully cooked remove from fire. Mix water and tamarind in a vessel that can hold 2 1/2 padi water and that is lead coated. Remove the seeds from the tamarind and extract the juice and boil it.

3. Add salt, roasted red chilli powder, roasted coriander seed powder, roasted cumin seed powder, roasted fenugreek seed powder, roasted mustard seed powder one by one to the boiling tamarind water.

4. You can add 1 and ¼ the palam of the rasam powder prepared instead of these individual powders. Add curry leaves fried in fire to the rasam.

5. Cut the roots of coriander leaves,wash it and add it to the rasam and allow the rasam to reduce to ¼ th amount by boiling it. Add the mashed lentil to the rasam. 6. Remove 4 to 5 ladleful of lentil in another vessel. Heat ghee in a pan and add mustard seeds to it. When the mustard seed stops spluttering, pour it into the rasam.

7. When the rasam is boiling, add the lentil from the other vessel. Dissolve asafoetida in water and pour it into the rasam.

8. If the rasam is less than 2 ½ padi water then the salt, tamarind, chilli will be more. If the rasam is vessel full then the salt and chilli will be correct.

1. Boil 4 padi pure water in a 6 padi water holding capacity vessel. Add pigeonpea, ghee and turmeric powder one by one into it. Close this with another vessel filled with water.

2. If the vessel is half filled, the vapours may escape outside. Take red chillies, coriander seeds, pepper, cumin seeds, asafoetida, mustard, black gram, chana dal, cleaned sesame seed, grated coconut, onion and garlic.

3. Fry all the ingredients except onion and garlic in 2 palam ghee separately. Fry onion and garlic in ¼ palam ghee after removing the skin and cutting them into pieces. Grind all the ingredients into a fine paste.

4. Boil water and tamarind in a lead coated vessel that can hold 2 ½ padi water and remove the seeds of the tamarind and extract the juice. Put salt in the tamarind juice. After 5 minutes dilute the ground masala with little water and add it to the boiling tamarind juice.

5. After it boils for 3 minutes, add the curry leaves and coriander leaves. After the dal is cooked well pour it into the rasam along with its water.

6. If the vessel containing the rasam is not full crush the lentils and add more water and pour it into the rasam. Remove 2 or 3 ladleful of the lentil into another lead coated vessel.

7. When the rasam starts boiling well, heat ghee in a pan and put mustard seeds. When the seeds stop crackling, pour this and the ladleful of dal kept aside, into the rasam. Dissolve asafoetida in water and add this to the rasam.

Salt - 1 palam Roasted Red Chilli Powder - ½ palam Roasted Coriander Seed Powder - ⅜ palam Roasted Pepper Powder - 3 veesam 3/16 palam Roasted Cumin Powder - veesam 3/16 palam Roasted Fenugreek Powder - veesam 1/16 palam Roasted Mustard Powder - veesam 1/16 palam Bengal Gram - ¼ palam Black Gram - ¼ palam Cleaned Sesame Seeds - ½ palam Grated Coconut - ½ palam Onion - ½ palam Garlic - ¼ palam Groundnut - 1½ palam Pepper - ¼ palam Curry Leaves - ½ palam Coriander Leaves - ⅛ palam Ghee -1 palam Red Chillies -⅛ palam Mustard Seeds - ⅛ palam Asafoetida - 2 ku.a Lemons - 2 big size

1. Boil pure water in a vessel that can hold 4 padi water. Add pigeonpea, ghee and turmeric to the boiling water one by one. Close it with another vessel filled with water.

2. When the lentil is cooked well, add salt, roasted red chilli powder, roasted coriander seed powder, roasted pepper powder, fried cumin seed powder, fried asafoetida powder and fried mustard seed powder.

3. Fry Bengal gram, black gram, cleaned sesame seed, grated copra separately in ghee. Fry sliced onion and garlic in ghee. Grind all the fried ingredients together.

4. Grind groundnuts in ¼ padi water smoothly. Fry pepper pods in ghee and crush it. Add the ground masala and the crushed pepper to the lentil. 5. Add the curry leaves and coriander leaves. Heat ghee and add mustard and red chillies. When the mustard stops spluttering, add this to the rasam.

6. Follow the 22nd recipe for seasoning method. Pour the seasoning into the rasam and close the lid of the vessel.

7. Dissolve asafoetida in water and pour this into the rasam. Before serving the rasam, squeeze the juice of 2 lemons after removing the seeds.

| Water | - 4 padi | | Bengal Gram | - ½ padi | | Ghee | - ¼ palam | | Salt | - 1 palam | | Turmeric Powder | - ⅛ palam | | Red Chillies | - ⅝ palam | | Coriander Seeds | - ⅜ palam | | Pepper | - veesam 3/16 palam | | Fenugreek | - ⅛ palam | | Cumin Seeds | - ⅛ palam | | Water | - ½ padi | | Tamarind | - 3 palam | | Asafoetida | - 2 ku.a | | Curry Leaves | - 1 palam | | Coriander Leaves | - ⅛ palam | | Ghee | - ½ palam | | Mustard Seed | - ⅛ palam |

1. Take the water in a vessel that can hold 5 padi water and boil it. 2. Add bengal gram, ghee and turmeric to the boiling water one by one. Close it with another vessel filled with water.

3. When the lentils are cooked well, remove from fire. Fry separately in ghee or oil, red chillies, coriander seeds, pepper, cumin seeds and asafoetida and grind it to a smooth paste.

7. Boil ½ padi water in a vessel that can hold 2 and ½ padi water and which is lead coated. Add tamarind to this water. Remove the seeds from the tamarind and extract the the tamarind juice and boil it. Add the ground mixture to this tamarind water.

8. Add salt to the tamarind. Fry curry leaves and add it in the tamarind water. Wash coriander leaves in water, remove the stems and put it in the tamarind water.

9. When the tamarind water becomes 1/4th amount, pour the water from the cooked dal into the tamarind water. If the vessel is not filled, add some more water to the dal, mash well and add it to the dal. Remove 4 or 5 ladle full of lentil and keep it in another lead coated vessel. When the rasam is fully boiled and comes up add this lentil to the rasam. By doing this, the rasam will not leak out of the vessel. Then add ghee to a pan and follow the 22nd recipe method for seasoning. Dissolve asafoetida in little water and add the juice to the rasam.

1. Boil pure water in a vessel that can hold 4 padi water. Add roasted yellow dal, ghee and turmeric powder one by one in the vessel and close it with another vessel filled with water.

2. When the lentils are cooked well, remove from fire. Fry separately in ghee or oil, red chillies, coriander seeds, pepper, cumin seeds and asafoetida and grind it to a smooth paste.

3. Boil ½ padi water in a vessel that can hold 2 and ½ padi water and which is lead coated. Add tamarind to this water. Remove the seeds from the tamarind and extract the the tamarind juice and boil it. Add the ground mixture to this tamarind water.

4. Add salt to the tamarind. Fry curry leaves and add it in the tamarind water. Wash coriander leaves in water, remove the stems and put it in the tamarind water.

5. When the tamarind water becomes 1/4th amount, pour the water from the cooked dal into the tamarind water. If the vessel is not filled, add some more water to the dal, mash well and add it to the dal.

6. Remove 4 or 5 ladle full of lentil and keep it in another lead coated vessel. When the rasam is fully boiled and comes up add this lentil to the rasam. By doing this, the rasam will not leak out of the vessel. Then add ghee to a pan and follow the 22nd recipe method for seasoning. Dissolve asafoetida in little water and add the juice to the rasam.

1. Boil pure water in a 2½ padi water holding capacity vessel. Add butter beans, turmeric powder to the boiling water one by one.

2. Close it with a vessel filled with water. Dissolve tamarind in water in a lead coated vessel and remove the seeds from it. Add salt to the tamarind juice.

3. If the butter beans are cooked well, add the tamarind juice and the rasam powder to it. Add curry leaves.

4. Boil ghee and add mustard seeds, black gram, cumin seeds, fenugreek seeds and follow the procedure of 22nd seasoning method. Dissolve asafoetida in water and add it to the rasam and remove from the fire.

1. Boil water in a 5 padi capacity water holding vessel. Add roasted horse gram, gingely oil or ghee and turmeric powder into this water one by one. Close it with a vessel filled with water.

2. Fry red chillies, pepper pods, coriander seeds, cumin seeds, asafetida and mustard in ghee or oil separately. Fry grated coconut and add this to the above ingredients and grind it to a fine paste by sprinkling ¼ padi water to it.

3. Dissolve tamarind in pure water and remove the seeds of the tamarind. Add salt to the boiling tamarind. Add curry leaves and coriander leaves.

4. After the rasam is boiled and the water is reduced, mash the cooked horse gram and pour the dal into the rasam. 5. Take 4 or 5 ladleful of the rasam when it boils well. Heat ghee or oil and add red chillies, mustard and bengal gram. Refer to the 22nd recipe and season the dish.

6. Add asafoetida after dissolving in water to the rasam. If needed, onion and garlic can be cut and roasted in ghee and added to the rasam.

DOUBT

1. Boil pure water in a vessel that can hold 6 padi water and add pigeonpea, turmeric powder and ghee. Close it with a vessel filled with water. Add red chillies, coriander seeds, pepper, cumin seeds, asafoetida, mustard seed, black gram, bengal gram, cleaned sesame seeds and grated coconut.

2. Fry all these ingredients in ghee or oil separately and grind it to a fine paste. Put ground nuts and fresh butter beans in a lead coated vessel. Mix the ground masala to it. Heat 3 palam ghee in 2 and ½ water holding capacity pan and fry the nuts and beans in it. Close it with a lid.

3. Check if the pigeon pea is cooked well and add the water of the dal to the rasam. Soak tamarind in water, remove the seeds and pour the pulp into the rasam.

4. If the rasam is not vessel full, add some more water to the pigeonpea, crush and pour the water to the rasam. Take 2 or 3 ladleful of rasam and set aside in a different vessel.

5. Boil the rasam with all the items. Heat ghee in a pan. Add mustard and red chillies to it. Refer to the 22nd recipe for seasoning method. Dissolve asafoetida and add to the rasam.

158 and 159 recipes are not available in the Bhaga Shastra Book