Serving: 4 to 6 | Type: Rasam / Soup

Ingredients:

Ingredients for grinding:

Ingredients for Rasam:

For Seasoning:

Method:

1. Soak the tamarind with one cup of water and squeeze out the pulp and keep it aside.
2. Take a pan heat with ghee add ingredients given for grinding (except cumin and curry leaves) fry without burning on low flame.
3. Then turn off the stove, add cumin and curry leaves mix well .
4. Grind like coarse powder and keep it aside.
5. Peel the tomato skin and dice it.
6. Take a bowl, keep half of the chopped tomato aside.
7. The rest of the chopped tomato, place in the microwave for one minute and then mash it up.
8. Heat a heavy bottom vessel on medium flame, add tamarind pulp, chopped tomato and mashed tomato.
9. Then add 1 ½ cup of water, now mix it with your spoon boil it until raw smell goes.
10. Next add mashed dhal, little salt, asafotida, few curry leaves and coriander leaves boil it for 2 to 3 minutes.
11. Then add ground masala and 1 cup of water, mix well and boil it until it gets frothy.
12. Turn off the stove.
13. Take another pan heat with ghee, add mustard and let it crackle.
14. Then turn off the stove and add curry leaves.
15. Add it into the boiled rasam and mix it and now add remaining salt.
16. Serve with hot white rice.

Note:

1. Add 1tsp sugar (optional)