Green Peas Rasam Recipe
I love fresh green peas. They are high in proteins. All the more reason for me to love them. Their mild sweetness & their soft texture!! Love it!. Love eating green peas cooked with salt. There have been times when I have cooked green peas to make a salad & emptied all of it, by eating them one by one & enjoying their taste & the way they get squished in my mouth! :) Yup, I'm that kinda crazy. :)
On the contrary, I had never eaten fresh raw green peas, until my hubby made me try them a few years ago! Try them if you haven't. The tender, soft green peas are soft & sweet & so delicious! As they mature they tend to taste a little bitter & aren't such a pleasure to eat.
This green peas rasam recipe here is super easy, super quick to make. It's perfect for those busy weekdays when you need to fix a quick dinner. It comes from a Banarasi style of preparation with few modifications to suit my South Indian taste buds.
Here goes the recipe for you. All you'll need is 15 minutes max to make this rasam.
Ingredients:
- 1/2 cup fresh green peas
- 1/2 inch fresh ginger
- 2 green chillies
- 1 bay leaf
- 1/2 teaspoon cumin seeds (1/2 teaspoon cumin powder)
- Asafoetida powder
- 1 tablespoon of ghee
- Salt to taste
Preparation Method:
1. Grind peeled, fresh ginger, green chillies & fresh green peas into a fine paste using as much water as needed.
2. Heat ghee in a pan, add cumin seeds & let them splutter.
3. Add asafoetida powder, bay leaf & let them sizzle for 30 secs.
4. Then add ground green peas & enough water to have a watery rasam consistency. The consistency of this rasam can be what you like. I liked it watery.
5. Add salt & mix well. Let it come to boil.
6. Simmer it for few minutes until rawness of green peas goes off.
7. Check & adjust salt. Add more cumin powder, asafoetida powder if required for an extra zing. Add pepper powder if required for extra spice.
8. Serve hot with rice.
P.S: One time I had some leftover fresh green peas cooked with salt. Added a handful of these to the rasam & loved them with rice & some lijjat papad.
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