Rasam/Chaaru or Saaru is a South Indian lentil soup prepared using tamarind as a base. There are different varieties of rasam like tomato rasam, garlic rasam, pepper rasam, groundnut rasam, pepper-cumin-garlic rasam, etc. I am presenting here the recipe for Groundnut rasam which is slightly different from the other rasams -- here groundnuts are used instead of lentils.
Groundnut/Peanut Rasam or chenigginjala rasam -- This is a unique tasty dish from the Rayalaseema region in Andhra. Groundnuts feature in most of the dishes from this region. This rasam is tangy, spicy and a wee bit sweet and tastes divine with plain hot rice.
Ingredients:
- Roasted Groundnuts - 200 gm (without skin)
- Small onions/shallots - 200 gm
- Green chillies - 5-6
- Tamarind - A small lemon sized
- Turmeric powder - 1/2 tsp
- Salt - As per taste
For the Tempering:
- Oil - 2 tsp
- Mustard Seeds - 1/2 tsp
- Curry Leaves - A few
For detailed step-by-step instructions, do check Peanut Rasam Recipe Video:
How To Prepare Groundnut Rasam:
- Soak the tamarind in hot water for about 10 mins.
- Peel the skin from the shallots and cut each shallot into half depending on the size.
- Grind the groundnuts along with green chillies, soaked tamarind, turmeric, salt and about 1/2 cup water and make a smooth paste (adjust water as required).
- Heat oil in a kadai and add mustard seeds and curry leaves. Once the mustard seeds start spluttering, add the shallots and fry till they turn translucent.
- Add the ground paste along with 1 cup of water and let it boil till the raw smell goes off. (Do Not boil for a long time) and remove from fire.
- Ground nut rasam is now ready to serve with plain hot rice.
3 comments:
Very nice dish, rasam looks creamy delicious.
My website: Zesty South Indian Kitchen
Looks delicious .I have not heard about this peanut rasam before and this looks too good with simple ingredients
wow, truly unique recipe.must be yummy i guess :)
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