Thatta Payir Rasam - Cowpeas Soup

Thatta Payir Rasam is a very easy and delicious recipe. It is a great accomplishment for rice which is prepared by some easy steps which I explained with pictures.

Whenever I prepare Thatta Payir (Cowpeas) Kulambu or Thatta Payir Masiyal, I use the stock water which is used  in the cooker for preparing Thatta Payir Rasam.

Ingredients for Thatta Payir Rasam: Serves – 2 / Prep Time – 5 min /  Cooking Time – 15 min Thatta Payir / Cowpeas Stock – 1 cup Tamarind – 1 inch Turmeric Powder a pinch Tomato - 1 Rasam Powder – 1 tbsp Oil – 1 tbsp Salt to taste Coriander  few for garnishing To Temper: Mustard Seeds – 1 tsp Cumin Seeds – 1 tsp Pepper Corns – 1/2 tsp crushed Red Chilli – 1 Hing a pinch Garlic – 2 nos crushed Sambar Onion – 2 nos crushed Curry Leaves few

Method:

• Soak tamarind in water for 15 minutes and extract the juice and keep it aside.
• Cook Thatta Payir in a pressure cooker. Transfer it to vessel and heat that cooked thatta payir along with stock by adding tomato for 5 minutes, drain the stock and keep aside (This will help to make the stock thicker and boil the tomato which will help the tomato to crush using hand). Since tomato is cooked for 5 Minutes it becomes soft, so peel the outer layer and mash using hand as shown in the figure and keep aside.
• Heat oil in a pan, add mustard seeds and allow to crackel. Add cumin seeds, crushed pepper corns, red chilli, hing, curry leaves, crushed garlic and crushed onion.
  
• Add crushed tomato and tamarind water and allow to boil for 4 minutes. Add rasam powder, turmeric powder, salt and mix well and allow to boil for another 3 minutes. Then add thatta payir stock water. When it starts boiling allow to boil for another minute and add chopped coriander leaves and switch off the flame.
  

Serve hot with rice.

Notes:

• In the above steps you can cook the tomato with Thattapayir for 5 minutes and crush it using hand or you can straight away blend the tomato in the blender.
• When you add Thattapayir stock you can also add 2 to 3 tbsp of mashed thattapayir which will add texture and taste to rasam.