This rasam is popular in Madurai and surrounding areas.
Toor Dal – 1 tsp
Mochai – 1 tsp
Kollu – 1 tsp
Raw Peanuts – 1 tsp
Karamani – 1 tsp
Bengal Gram Dal – 1 1/2 tsp
Coriander Seeds – 1 1/2 tsp
Cashewnuts – 5
Dry Red Chillies – 5
Tamarind Extract – 1 cup, thick
Turmeric Powder – 1/4 tsp
Asafoetida Powder – 1/4 tsp
Ghee – 2 tsp
Jaggery – 2 tsp
Curry Leaves – little
Salt as per taste
1. Heat ghee in a pan.
2. Fry the cashewnuts, bengal gram dal, coriander seeds, dry red chillies and curry leaves separately.
3. Keep the cashewnuts aside and grind together the remaining fried ingredients to a fine powder.
4. Add the toor dal, mochai, kollu, peanuts and karamani to a large bowl.
5. Add enough water, turmeric powder, asafoetida powder and cook for a few minutes till mushy.
6. Switch off the flame and mash well.
7. Add tamarind extract, salt, jaggery and 3 cups of water to an another pan.
8. Add the ground powder, mashed dals and place it over medium flame.
9. Bring to a boil and switch off the flame.
10. Garnish with the cashewnuts and serve hot with rice.