Chaaru aka Rasam

                                                                     Chaaru 

Mysore Style Avarekalu Rasam Formula is a consoling rasam formula produced using avarekalu beans that is made with newly ground rasam masala, that loans the rasam a beautiful smell. This will simply require 30 minutes of your chance to set up this tasty rasam which you can serve it alongside steamed rice and green beans palya.

Mysore Style Avarekalu Rasam Formula

Mysore Style Avarekalu Rasam Formula is a flavorful rasam produced using the Avarekalu which is a piece of wide bean class. The beans are well known in Karnataka which they use to make different dishes. Avarekalu are hyacinth beans which are wealthy in calcium and iron. The beans are steamed and afterward ground alongside Mysore Style Rasam powder.Since Avarekalu season begins from December to January, in numerous pieces of Karnataka, individuals love to set up a custom made dishes utilizing this. 

Serve the Mysore Style Avarekalu Rasam Formula alongside steamed rice, Cabbage Palya Formula, and curd rice to polish it off with. 

Prep in            Cooks in                       Total in                    Serves

10 mins             30 mins                          40 mins                     4

Ingredients

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 as per 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

 

Preparation -  Mysore Style Avarekalu Rasam  

To start making the Mysore Style Avarekalu Rasam Formula, we will pressure cook the Avarekalu with 1 cup water and a spot of salt for around 1 whistle. Mood killer the fire and permit to deliver the pressing factor normally and afterward open the top. 

Close to make the rasam masala, in a little skillet, heat some ghee on low fire and meal the flavors - coriander seeds, dry red chillies, byadgi dried Chillies, cumin seeds, entire dark peppercorns, mustard seeds, fenugreek seeds. 

Broil them until you get a pleasant smell for around 10 minutes. When done, cool the combination and rush it to a smooth powder utilizing a blender processor. 

Add new coconut, bubbled avarekalu and give it a barrage. Pound it into a coarse glue. 

Warmth a pan with tamarind water, tomato, green bean stew and turmeric powder permit it to bubble for 10 minutes. 

Add this ground glue into the Avarekalu Rasam that is being bubbled, add salt, jaggery and change as indicated by your sense of taste. 

To temper, heat a modest quantity of oil, add mustard seeds and permit it to pop and afterward add curry leaves, hing and leave it for 10 seconds and pour it over the bubbling rasam and serve hot. 

Serve the Mysore Style Avarekalu Rasam Formula alongside steamed rice, Cabbage Palya Formula, and curd rice to polish it off with.

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