Rasam is a kind of gravy we take it for our lunch meal. It’s mostly prepared in many of the southindian houses. They used to be accompanied with pappad or some vegetable fry.
|Toor Dhal||1/4 cup|
|Tamarind||1/2 lemon Size|
|Green Chili||3 nos|
|Curry Leaves||1 strand|
|Cumin powder||1/2 tsp|
|Pepper powder||1/2 tsp|
|Hing/ Aseofoetida||1 pinch|
|Sakthi Rasam Powder||1 1/2 tsp ( or any brand )|
|Salt||as per taste.|
|Coriander Leaves||2 tbsp|
Soak Tamarind in hot water for 30 min. Extract Tamarind and Tomato juice & Keep it aside. Mash Garlic cloves in Mortar. Pressure Cook dhal with with 2 cups of water, turmeric and 1/2 tsp oil for 3 whistles. Filter the water from cooked dhal and keep it aside or you can even mash dhal and add it. Mix tamarind tomato juice with dhal water.
In a pan add oil, mustard and when mustard starts spluttering add mashed garlic cloves, hing, curry leaves, Green Chili and fry for 30 sec. Add the extract mix. Add rasam powder, Cumin powder , Pepper powder and required amount of Salt. Allow it to boil for 3-5 minutes. Garnish with coriander leaves at the end.
(*) Goes well as it is or with white rice.