Cooking web notes

Most of us will definitely say that they can simply survive just with hot steaming rasam and rice, i love rasam and i do often, whenever i prepare rice i'll immediately goes for rasam with anything, today i prepared this sprouted chickpeas in rasam along with ripen tomatoes..both together works out wonder and this rasam turned out really very delicious and fantastic..I pressure cooked sprouted chickpeas and grounded them as fine paste and prepared this pureed chickpeas and smashed tomatoes prepared along with home rasam powder as a droolworthy rasam..We loved it with papads and pickles...Sending this delicious rasam to Healing Foods-Tomato guest hosted by PJ, event started by Siri and to Suma's Sidedishes From India and finally to Apy's My Favourite Recipe and finally to CWF-LB-Chickpeas guest hosted by Nithu, event by Kiran and finally to Neha's Kid's Menu..



1/2cup Sprouted chickpeas (cooked & pureed)
2nos Tomatoes (small & ripen)
1tsp Rasam powder
2nos Garlic (crushed)
1tsp Lemon juice
3nos Curry leaves
1/2tsp Mustard seeds+cumin seeds
1/4tsp Asafoetida powder
2nos Dry red chillies
Few curry leaves
2tsbp Chopped coriander leaves
Salt
Oil

Smash the tomatoes nicely, add the cooked and pureed sprouted chickpeas,crushed garlic cloves also add rasam powder, salt n 1 cup of water...heat a tsp of oil, add the mustard seeds, cumin seeds, asafoetida powder and red chillies, let them splutters..add the curry leaves,tomato and pureed chickpeas water immediately, let them boil..put of the stove once they starts boiling add the lemon juice n chopped coriander leaves..

Serve hot with rice!!