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Ingredients:
Soaked and sprouted Hurulikalu 2 cups
Grated coconut ½ cup
Mustard seeds 1table spoon
Jeera 1 table spoon
Hing (astofodia) a pinch
Tamarind water 10 tablespoons.
Green or Red chilles 2-3
MTR rasam powder 2 table spoons.
Turmeric powder 1/2 table spoon.
Curry patta little.
Coriander leaves chopped little.
Jaggery 1 tablespoon
Salt to taste.
2-4 table spoons of oil.
For Rasam:
Pressure cook the sprouted kalu drain the water and keep the kalu aside. Take a kadai and little oil, add mustard, jeera, tamarind water, rasam powder, turmeric powder, curry patta, coriander leaves and jaggery. Do not forget to add hing. When it comes to boil add the drained water. And take a little kalu and grind it to paste and mix to the rasam.
For playa:
Take little oil and add mustard, jeera, red or green chilles, curry patta, and hing. Add the boiled and drained sprouts mix it well. Add grated coconut and mix it well.
