"Kali Tori-Kudampuli Rasam (Black Pigeon Peas- Malabar Tamarind) Rasam" … a delicious rasam from GSB Konkani Saraswat Cuisine prepared with Peas cooked water ... this is an aromatic rasam that tastes awesome served hot with rice along with a few side dishes during meals ... next time you cook legumes try this rasam and enjoy with family, sure to be loved by all ... Yummilicious ...
** Kali Tori/ Black Pigeon Peas are available almost everywhere in southern stores. We get them even in slightly reddish tinge and white ones too. The black ones are tastiest and used the most in GSB Konkani Saraswat Community. These are sun dried peas and need to be soaked before cooking into dishes. Again, since they are slightly sweeter in taste by nature they have a tendency of being spoilt soon, so be careful on purchase and storing them. In Mumbai we get it in Mangalore Stores and I always purchase them and prepare these dishes as they taste simply awesome.
** I have already posted plenty of recipes using Kali tori which you may check out using the label section or using key words in search option. Any legume/ pluses needs to be soaked overnight or for about 6- 8 hrs before cooking them, so do follow the method. Here only the water obtained while cooking the pigeon peas is used in preparation of rasam while the peas are cooked separately as upkari or masala curry. I am sharing a common link to all kali tori/ black pigeon peas recipes at the bottom of this recipe, you may browse through in leisure and try them out as and when possible.
** I am sure you do not discard cooked water of any legumes/ pulses, however those unaware of preparation of rasam or saaru may just go about adding them to the curry itself while cooking. Sometimes I myself do the same, if for any reason I do not want to prepare rasam or saar, however, most of the time I do prepare this recipe as we love to relish it with rice. There are many varieties in which you can prepare the saar/ rasam and I have shared a few. The seasoning can differ with either karbev- sasam or losun depending upon individual taste, so is addition of tart veggies, just check my recipes.
** I prepared the rasam here using the cooked water of kali tori/ black pigeon peas by adding in fried sambar powder. I have also included sun dried Kudampuli (Malabar Tamarind) to bring in the tinge of tart flavor and in all I must say it tastes aromatic and awesome. Using of masala powder is quick and easy unlike preparing freshly ground ones, however, be assured that the sambar masala powder you use is of good quality. I would recommend you served steaming hot with rice, however if desired you may sip it on as an appetizer too. In any case try it out and enjoy with your family and friends.
** This recipe is the same as the previously shared kali tori rasam with just minute changes in cooking method. I have re-edited this recipe and repeated the recipe again instead of sharing the link only as was previous edition for easier following of the same. For this recipe I have included Sun- Dried Kudampuli/ Malabar Tamarind here instead of Sun- Dried Kokum which was used there, you may use any of your choice or that which is available. Addition of tart flavored veggies or sun- dried ones is a matter of choice and you may add any one of these like bimbul, tomato, raw mango, star fruit etc.
** Here is my recipe for "Kali Tori-Kudampuli Rasam (Black Pigeon Peas- Malabar Tamarind) Rasam" ... my style ....
** For the Kali Tori/ Black Pigeon Peas cooked water to be used in Rasam : Pick, clean and soak 1- 1.5 cups of Kali Tori/ Black Pigeon Peas in plenty of water overnight or for at least 6-8 hours. Drain, rinse well with plenty of water and put it in a pressure cooker pan with water an inch above the level of the tori.
** Pressure cook to 1 or 2 whistles on medium heat, then lower the heat to minimum, cook for another 4-5 minutes, then again raise the heat to medium and pressure cook to 2 more whistles, remove from flame and keep it aside.
** Let the pressure in the cooker fall by itself and once you are able to open the lid do so carefully. To the pressure cooked kali tori add 2-3 cups of water, mix well, cover and keep it aside to settle for about 30 minutes, this helps the cooked water to thicken and absorb more flavor from the kali tori. Now gently tilt and drain off the cooked water into another vessel, this will be used in preparation of saar/ saaru.
** Note : The pressure cooked kali tori/ black pigeon peas is to be prepared separately either as seasoned bhaji or with masala as a curry, it's individual choice. Any dish prepared with these peas turn out excellent in taste and I have shared a common link to recipes with black pigeon peas at the bottom of this recipe which you can check out in leisure and prepare that which appeals to you and your family.
** Now to prepare the Kali Tori/ Black Piegeon Peas Rasam : Bring the cooked kali tori water, say about 5-6 glasses in all to a boiling point. Grind a handful of cooked Black Pigeon Peas to smooth paste and add to it. Lower the heat, wash and add 5-6 sun-dried Kudampuli (Malabar Tamarind) along with 1 tblsp of prepared hing (asafoetida) water, mix well and continue to simmer stirring in between.
**. Note : I add prepared hinga uddaka (asafoetida water) to most of my dishes, which is prepared from gummy hing. Sharing the method at the bottom of this recipe, if you have gum hing then do use it, its aromatic and tastes great. If gummy hing is not available to prepare the hing water and you always use powdered hing then add it while seasoning along with sambar powder, rest recipe remains same.
** Note : Sun- dried Kudampuli (Malabar Tamarind) is easily available in stores or online. If not you can add 1 tsp tamarind (chinchama/ imly) paste or 2 finely chopped tomatoes. Here I have used kudampuli as they impart a good tangy taste.
** For Seasoning/ Pannaka/ Tadka : Heat 2-3 tblsp of coconut oil (nariyal tel/ narlel tela) in a small seasoning pan, when hot add 1 tsp of mustard seeds (rai/ sasam), when they splutter lower the heat to medium, add 1 tsp jeera (cumin seeds), 8-10 curry leaves (kadipatta/ karbevu) and fry for a few seconds. Now add 2-3 tblsp of good quality sambar/ rasam powder and continue to fry for 1 minute. If adding hing (asafoetida) powder then add in 1 tsp along with the sambar powder itself.
** Fry the masala for a few seconds on low heat, you can sprinkle some water if you find it too dry and being burnt. Remove and pour it over the simmering rasam and mix well. Add salt (namak/ meeta) to taste and bring all to a rolling boil on medium heat. Let the rasam simmer for a good 10-15 minutes adding more water in between if you find the rasam too thick, Also keep stirring in between for even cooking.
** When done, remove from heat, and garnish it with an handful of finely chopped coriander leaves (kothambari pallo/ dhania). Cover and keep aside to rest for 30 minutes for the flavours to be well infused within the rasam.
** Note : I always follow/ suggest to follow the method of resting dishes for sometime which allows the aroma of seasoning to be infused into the dishes. However, if desired you can serve immediately too as is the practice in some homes.
** "Kali Tori-Kudampuli Rasam (Black Pigeon Peas- Malabar Tamarind) Rasam" is done and ready to be served. Tastes best served steaming hot with rice along with a simple bhaji/ upkari and roasted papad during meals. If you do not prefer rice or are avoiding the same you may serve it as an appetizer/ soup for dinner too. Tastes awesome specially during winter or monsoon when there is chill in the air or it rains heavily and hot soups always warm the body. In GSB homes we love serving it with rice, so do give a try, kismuri served along with it tastes excellent to0, sure to be loved by all.
** I am sharing a common link below which includes all dishes prepared using “Kali Tori/ Black Pigeon Peas”, you can browse through them and prepare that which appeals to you, but do try them out, your family will love it for sure …
** Given below is the link to the "Kali Tori (Black Pigeon Peas) Rasam with Kokum" recipe, which is similar to this ….
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Thanks.