“Black Pigeon Peas (Kali Tori) Rasam Adding Kudampuli” … A delicious spicy saar / rasam prepared from cooked and strained liquid of Kali Tori / Black Tori / Pigeon Peas ... Tastes delicious when served with rice or as an appetizer too … Yumz ......
I have already posted this delicious pigeon peas saar / rasam a few months before in detail. Being a favorite in the family, we prepare this often. The only difference in today’s recipe is that I have added in “Kudampuli” for bringing in sourness to the saar. Kudampuli also known as Malabar Tamarind is abundantly used in Southern parts of India, especially Kerala. It is almost similar to kokam. The fruit is dried in sunlight and used later on while cooking the dishes. It is added to both veg and non~veg curries. I like adding of kokum or kudampuli to dishes though I add tamarind to most of my dishes. We Konkani Saraswats by and large use Tamarind or fresh sour fruits like bimbul (sorrel tree fruit) or Karmbal (Star fruit). Globalization has helped us learn so many variations in cooking that I am always in the lookout for new methods / ingredients / dishes. It is exciting to cook and relish in new methods by giving it Amchi / Konkani twist, which has now become my most favorite hobby. I love adapting different dishes from all over the country / world giving it my own concoctions.
This delicious rasam as you know is prepared out of the cooked and drained water of kali tori / pigeon peas by adding in sambar powder / rasam powder. Easy and fast, to prepare it tastes yummy with rice or as an appetizer too. If you do not desire to relish it with rice, you can always drink it steaming hot as an appetizer too. I am sharing the link to the systematic pictures and details about the preparation of rasam using cooked pigeon peas water and the method of obtaining the same. There is no point in repeating the same again. Please follow the link given below for the same. The difference is you have to just add in the kudampuli (Malabar Tamarind) instead of kokum. You can also add in tamarind paste if you have no access to kudampuli or kokum. You can also add in a few pieces of bimbul or star fruit too if you have them available in your vicinity. But each one of these will give you different flavored rasam / saar as per their individual taste.
** Note : Just add in washed same amount of kudampuli instead of kokum to the rasam while preparing. Rest of the recipe is exactly the same without any variation. Do check on the link given below for step by step procedures and details.
** Tempering : I have just given a minute change in tempering by adding in a tsp of jeera / cumin seeds. Once the mustard seeds start spluttering add in the jeera and follow rest of the tempering method. You may leave out jeera as its optional. But do try out by adding it, tastes simple aromatic.
** Given below is the link to the Black Pigeon Peas (Kali Tori) Rasam ….
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