Alasandhalu Rasam/Lobia-Cowpeas Rasam

I bet YOU all love it..................There are many varieties of rasam, this is one among any varieties. This is such a yummy yumm recipe of traditional and rare variety of rasam. This aromatic and unique tasting rasam has it's place in the households of rural coastal belt of Andhra, it's earthy smell makes it so unique and special............

How it's made:

Soak alasandhal/lobia/cowpeas over night or for about 6-8hrs.

Pressure cook them with 2cups of water and 2tomatoes.

Drain theses peas, save the excess water.

Grind the peas and tomatoes to fine paste.

In a bowl add drained water, ground paste, salt, 2tsp. tamarind pulp, 2tbsp. home made rasam powder or any brand of your choice(I prefer MTR) and water(required to get the desired consistency, it should be little water, so once it's boiled it gets little ticker).

In a kadai add 1tsp. oil, once it hot enough add 2.no pods of garlic(crushed), 2no.dry red chillies, 1/2tsp.mustard and jeera each, once they start to splutter add 2springs of curry leaves and add the raw rasam to it and allow them to boil, remove from the heat as soon as it comes to rolling boiling(this variety of rasam should not be boiled much, over boiling reduces it's taste and aroma). Garnish with coriander leaves and relish this yummy yumm Rasam with steamed rice or even with idli.