Onion Rasam Recipe

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2 tbsp Tuvar Dal
1 medium Onion
1 medium Tomato
3 – 4 cloves Garlic
2 sprigs Curry Leaves
a little Coriander Powder
1/2 tsp Turmeric powder
1/2 tsp Chilly powder
1/2 tsp Rasam powder (optional)
a small ball of Tamarind
1 tsp Chopped Coriander
Salt to taste

2 tsp Ghee
1/2 tsp Mustard
a pinch of Cumin seeds
2 sprigs Curry leaves
2 Red Chillies (broken into pieces)
3 cloves Garlic (crushed)

1. Boil the first seven ingredients on left hand side in a pressure cooker. When slightly cool, beat the mixture smooth adding 1 – 1 1/2 cups of water.
2. Boil tamarind in water, extract juice, set aside.
3. In a thick bottomed vessel, pour ghee and when hot, add the seasoning ingredients one at a time. When done, add tamarind water, chilly powder, rasam powder and salt. Boil all this for a while for 5 -7 minutes.
4. Add cooked dal and boil further for a few minutes. Sprinkle some chopped coriander.
Serve hot with rice.

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