Groundnut Rasam | Peanut Rasam | Peanut Pacchi Pulusu

Rasam/Chaaru or Saaru is a South Indian lentil soup prepared using tamarind as a base.  There are different varieties of rasam like tomato rasam, garlic rasam, pepper rasam, groundnut rasam, pepper-cumin-garlic rasam, etc.  I am presenting here the recipe for Groundnut rasam which is slightly different from the other rasams -- here groundnuts are used instead of lentils.

Groundnut/Peanut Rasam or chenigginjala rasam -- This is a unique tasty dish from the Rayalaseema region in Andhra.  Groundnuts feature in most of the dishes from this region.  This rasam is tangy, spicy and a wee bit sweet and tastes divine with plain hot rice.

Ingredients:

• Roasted Groundnuts - 200 gm (without skin)
• Small onions/shallots - 200 gm
• Green chillies - 5-6
• Tamarind - A small lemon sized
• Turmeric powder - 1/2 tsp
• Salt - As per taste

For the Tempering:

• Oil - 2 tsp
• Mustard Seeds - 1/2 tsp
• Curry Leaves - A few

For detailed step-by-step instructions, do check Peanut Rasam Recipe Video:



How To Prepare Groundnut Rasam:

• Soak the tamarind in hot water for about 10 mins.
• Peel the skin from the shallots and cut each shallot into half depending on the size. 

• Grind the groundnuts along with green chillies, soaked tamarind, turmeric, salt and about 1/2 cup water and make a smooth paste (adjust water as required).
• Heat oil in a kadai and add mustard seeds and curry leaves. Once the mustard seeds start spluttering, add the shallots and fry till they turn translucent.
• Add the ground paste along with 1 cup of water and let it boil till the raw smell goes off.  (Do Not boil for a long time) and remove from fire.
• Ground nut rasam is now ready to serve with plain hot rice.