Black Eyed Beans Rasam – Alsandhalu Rasam – Karamani Rasam

Black-Eyed Beans Rasam - Alsandhalu Rasam - Karamani Rasam
After a nearly two week hiatus, I am back again with a simple yet different recipe. I made rasam with a twist. The original recipe is of Mysore Rasam. But instead of toor dal, I added black-eyed beans (Alsandhalu/ Karamani). Sounds eccentric? But it tastes good…and it is a relief from the soaring dal prices…Let me get to the recipe:



For Powder:

Toor Dal – 2 Teaspoons
Channa Dal – 2 Teaspoons
Black Pepper – 1/4 Teaspoon
Coriander Seeds – 2 Teaspoons
Dry Red Chilli – 1
Dry Coconut – 1 Teaspoon

Tomato – 2 Medium ones
Water – 4 Cups

Boiled Black-eyed Beans – 3 Tablespoons
Turmeric – A pinch

Salt – As per taste
Mustard Seeds – 1 Teaspoon
Curry Leaves – 6 to 7
Oil – 2 Teaspoons

For Garnishing:
Coriander (Chopped) – 1 Tablespoon

Soak black-eyed beans for about 6 hours and pressure cook till very soft. Mash and keep aside. Chop tomatoes into little cubes, add 4 cups of water, a pinch of turmeric and cook till done. Roast all the ingredients one by one, except coconut under the For Powder section and grind to a fine powder.

Add 3 tablespoons of the mashed beans to the cooked tomatoes and add the powder. Add salt to taste and cook for 5 more minutes. Heat oil and add mustard seeds and curry leaves. After they splutter, add it to the rasam and serve.

13 thoughts on “Black Eyed Beans Rasam – Alsandhalu Rasam – Karamani Rasam

  1. You are welcome, Prema.Welcome Priya! I had a peek at your blog. Good Work!Thanks Shynee!Do let me know how it turns out Shipa!You are welcome, Meena.Thanks Revathi.Vidya, Krithika, U are most welcome.


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