Sprouts rasam

We are a family of rasam lovers and it is very rare to find a day without rasam in our menu. Though I have learnt from mom and grand-moms different types of rasam, this sprouts rasam is the one that we make almost 4 times a week. Sprouted green gram (pachai payiru) is loaded with health benefits and replacing the usual dal in the rasam with these sprouts, gives a unique flavor to it!

INGREDIENTS:

• Sprouted green gram * - 1/4 cup heaped
• Tomato - 1
• Rasam powder - 1 heaped Tsp
• Amchur powder ** - 1 heaped Tsp
• Jaggery - 1/2 Tsp
• Asafoetida - a small piece or 1/4 Tsp if using powdered
• Salt - as required
• Water - as required (approximately 2.5 - 3 cups totally)
• Curry leaves - 6
• Coriander leaves - 2 Tbsp, finely chopped

To Temper:

• Mustard seeds - 1/2 Tsp
• Cumin seeds - 1/2 Tsp
• Ghee - 1/2 Tsp

METHOD:

1. Pressure cook the sprouts and tomato together (add a pinch of turmeric powder to this) for 3 whistles. You could also keep it along with rice, using a separator plate in a pressure cooker
2. Blend the cooked sprouts and tomato together with 1 cup of water and keep aside
3. In a vessel in which you are going to prepare the rasam, add rasam powder, jaggery, asafoetida, salt and amchur powder (or tamarind extract). Add very little water to this and mix well. Keep aside for a 2 minutes so that the mixture dilutes in water
4. Add half a cup of water to this diluted mixture and cook on a medium flame
5. Once it starts boiling, add half of the cooked and blended sprouts 
6. When this starts boiling, add the remaining sprouts
7. Add curry leaves
8. Add water if required 
9. When it becomes frothy and starts boiling, switch off the flame
10. Temper with the ingredients mentioned under "To temper" and garnish with coriander leaves

Serve hot and enjoy this healthy rasam with rice and any curry/chips/pappad of your choice!

NOTES:

* Soak the whole green gram over night. Drain all the water and store it in a closed vessel for a few hours. Once they are sprouted, store it in an air-tight container, refrigerate and use as and when required

** We generally try to reduce the intake of tamarind in our diet. Amchur/dry mango powder is used as a substitute to tamarind in rasam. You could also use tamarind extract as required