Categories: saaru/Rasam

Ingredients

• TOMATO 1 NO
• TAMARIND EXTRACT 1/2 CUP
• TOOR DHAL 1 TBLSP
• PEPPER 1 TBLSP
• JEERA(CUMIN SEEDS) 1 TSP
• GHEE 1/2TSP
• MUSTARD SEEDS 1/4TSP
• TURMERIC POWDER A PINCH
• SALT AS NEEDED
• CURRY LEAVES FEW TO GARNISH
• CORIANDER LEAVES FEW TO GARNISH

Directions

1. Soak the toordal in water for 15 mins.

2. After 15 mins. discard the water and grind it into a smooth paste with pepper and cumin seeds.

3. Grind the tomato separately into puree and keep it in a vessel.

4. Take 1/2 cup of tamarind extract by soaking a small goose berry size of tamarind in water.

5. Add this to the tomato puree.

6. Add salt and turmeric powder.

7. Allow this mixture to boil for 7-9 mins.

8. Meanwhile add 1 cup of water to the ground cumin seed,pepper and toor dal mixture and keep it aside.

9. Add this to the boiling tomato and tamarind mixture.

10. Do not allow it to boil.

11. Switch off the flame when it is frothing up

12. Add ghee to a frying pan and temper with mustard seeds.

13. Transfer it to the rasam and add curry leaves and coriander leaves to this.

14. Do no add asafetida(hing) to this rasam, as it will suppress the flavour of the pepper and jeera.

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