Serving: 2 | Type: Soups/rasam
Ingredients:
| Tamarind paste | -2 tbsp |
| Tulasi leaves | -25 |
| Thoor dhal (mashed) | -2 tsp (cooked) |
| Tomato | -1 (chopped) |
| Green chili | -2 |
| Turmeric | -1/4 tsp (optional) |
| Water | -1 ½ cups |
For Grinding:
| Pepper | -1tsp |
| Cumin | -1tsp |
| Red chili | -1 |
| Garlic | -2 (optional) |
Seasoning:
| Ghee | -1tsp |
| Mustard | -1/2tsp |
| Curry leaves | -few |
| Asafotida | -1/4tsp |
| Grounded powder | all of the ground powder |
Method:
- Roughly chop the tulasi leaves.
- Boil the tulasi leaves with half cup of water for 3 minutes and keep it aside.
- In the vessel mix tamarind paste with water.
- Add chopped tomato, chili and boil it for 5 minutes in medium heat.
- Then add cooked and mashed thoor dhal.
- Add the boiled tulasi leaves and the water into the mixture.
- Take another pan heat ghee add seasonings and ground powder fry it 1 minute and add it into the rasam.
- Serve it with white rice.
Note:
- You can add ¼ tsp sugar.
- This rasam is good for cold or hot just by itself like soup.
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