Groundnut Rasam

Not many would be aware of this simple yet tasty dish from my native place in India. As per my knowledge, this dish is native to Rayalaseema in Andhra Pradesh, India. Groundnut is widely grown in rayalaseema and finds its place in most of the local recipes. This is a tangy spicy dish which goes very well with hot rice.

Ingredients:
Roasted Groundnut seeds - 1 cup(remove the skin of the groundnuts)
Dry Red Chillies - 5-6(Adjust according to taste)
Tamarind - Lemon Sized(Soak in hot water for 15 min)
Cumin Seeds - 1/2 tsp
Onions - 1, medium sized, roughly chopped
Turmeric Powder - 1/4 tsp
Salt - As per taste

For the Tempering:
Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/4 tsp
Curry Leaves - 5-6

Method of Preparation:
1. Dry roast the red chillies and cumin seeds.

2. Grind the groundnut along with the roasted chillies and cumin seeds, then add the soaked tamarind along with the water and make a smooth paste. Add more water if needed.

3. Heat oil in a vessel and add mustard seeds, cumin seeds and curry leaves. Once the seeds start spluttering add the chopped onions and fry till the onions turn translucent.

4. Add turmeric powder, salt and the ground groundnut paste along with 1/2 cup of water.

5. Let the rasam boil until the raw smell disappears.

5. Serve groundnut rasam with hot rice.

This is my entry to the event 'Side dishes From India(Other than Dals/Subzis)', being hosted by Suma.