Pirandai Rasam

Published under: Rasam


Pirandai – 1/2 cup, chopped
Moong Dal – 1/4 cup
Turmeric Powder – 1/4 tsp
Asafoetida Powder – 1/4 tsp
Cumin Seeds – 1/2 tsp
Ghee – 1 tsp
Mustard Seeds – 1 1/2 tsp
Peppercorns – 1 1/2 tsp
Juice of 1 Lemon
Coriander Leaves – little
Salt as per taste

1. Pressure cook the dal with turmeric powder and asafoetida powder.
2. Pour 2 cups of water and add a little salt.
3. Add powdered peppercorns and cumin seeds.
4. Heat ghee in a pan.
5. Fry the mustard seeds till it splutters.
6. Add the pirandai pieces and saute well for 2 minutes.
7. Add to the rasam and place over medium flame.
8. Bring to a boil.
9. Switch off flame and add lemon juice.
10. Garnish with coriander leaves.
11. Serve hot.

Note: image is for illustration purposes only and not that of the actual recipe.

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