4Today’s recipe is special one. Because I learnt it recently from my parents. I do not recall it being made during my childhood. But recent visits to my hometown I got to taste this flavorsome rasam that I was bowled over. It tastes best with white rice. You can make bulk and then reuse it over the week. It makes use of legumes such as ‘vanpayar’ or ‘brown peas’ and can be also made with ‘muthira’ or ‘horse gram’. I was planning to share this recipe from a long time and when my good blogger friend Rafeeda announced this contest featuring legumes then this recipe was on top of my mind.


Hence this post is for the ‘My Legume Love Affair (MLLA) #103 contest.

“Linking this post to MLLA #103, conceptualized by Susan and hosted by Lisa.”

Legumes are significant sources of protein, dietary fibre, carbohydrates and minerals. They not only provide a variety in your food style but also gives you essential energy required for your day to day activities.


Vanpayar/ Muthira – 1 cup soaked

Coconut grated – 1/4 cup

Dry red chilly – 2

Coriander seeds – 1 tblspn

Black Pepper – 1 tblspn

Shallots/ Small onion – 5-6

Fenugreek Powder – 1/4 tsp

Asafoetida Powder – a pinch

Tamarind – 1 gooseberry sized or 2 tblspn tamarind paste

Mustard – 1/4 tsp

Curry Leaves – 1 stem

Coriander leaves – 2 tblspn chopped

Oil – 2 tblspn

Salt to taste


  1. In a pressure cooker take soaked vanpayar with 1.5 cups water and salt. Pressure cook for 1 whistle and then let it cook on low flame for 15 minutes.
  2. Take grated coconuts in a pan and satue it on low heat.
  3. Once coconut starts browning add coriander, red chilly and black pepper.
  4. Saute until the coconut is browned and spices have popped.
  5. Remove to a plate.
  6. Soak tamarind in water or use tamarind paste.
  7. In a blender take 2 tblspn of the cooked vanpayar along with some shallots (keep few shallots for tadka/tempering) and blend.
  8. Add the roasted coconut and spices and blend it together to make a smooth paste. Add water if required.
  9. Add tamarind paste and blend again.
  10. In a pan, heat some oil.
  11. Splutter mustard.
  12. Add chopped shallots. Saute till brown.
  13. Add fenugreek powder and asafoetida powder and curry leaves and mix well.
  14. Add the contents of the blender and mix well.
  15. Add 1.5 cups water in the blender and pour it back in the pan.
  16. Bring the contents to a boil.
  17. Adjust the salt.
  18. After 5 minutes switch off the flame and garnish the rasam with chopped coriander.

Enjoy this with rice. Don’t throw away the remaining vanpayar. Have it as a salad or stir fry it or use it in fried rice next time. 5




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