Makes: 3 to 4 servings
Tamarind – small lemon sized
Rasam powder – 1 teaspoon
Hing – ¼ teaspoon
Turmeric powder – ¼ teaspoon
Salt – 1¼ teaspoons
Soak & grind to paste:
Tuar dal – 2 teaspoons
Cumin seeds – 1 teaspoon
Pepper - ½ teaspoon
Curry leaves – 6 leaves
Red chillies – 1
Ghee – 1 teaspoon
Mustard seeds – 1 teaspoon
Coriander leaves – 1 teaspoon (finely chopped)
- Soak contents mentioned for ½ an hour & grind to paste.
- Add 1½ cups of water to a vessel on the stove.
- Add turmeric powder, salt, rasam powder, hing & a lemon sized tamarind.
- Allow boiling till the raw smell vanishes (approx. 10 to 13 minutes)
- Take out the tamarind pieces, add ¼ cup of water, squeeze the tamarind and add to the boiling rasam.
- Add the ground paste and 1½ cups of water to the boiling rasam.
- Allow boiling for 2 to 3 more minutes. (Till there is frothing & bubbles on the top)
- Heat ghee in a tempering pan, add mustard seeds.
- Allow spluttering & add tempering to the rasam.
- Garnish with coriander leaves & serve hot with rice & ghee.