Ingredients:
Tamarind Extract – 1 cup
Rasam Powder – 1 tsp
Asafoetida Powder – 1/2 tsp
Salt as per taste
Tomato – 1, quartered
Coriander Leaves – 2 tblsp, finely chopped
For the Masala:
Ghee – 2 to 3 sp
Fenugreek Seeds – 3/4 tsp
Toovar Dal – 2 tsp
For Tempering:
Ghee – 2 tsp
Mustard Seeds – 1 tsp
Dry Red Chillies – 2 to 3, halved
Curry Leaves – few
Method:
1. Heat ghee in a kadai.
2. Add fenugreek seeds and dal.
3. Fry till dals turns golden.
4. Soak the fried ingredients in 1/2 cup of water for 30 minutes.
5. Drain and grind to a smooth paste.
6. Mix the tamarind extract, rasam powder, asafoetida powder and salt in the kadai.
7. Place over moderate heat and bring to boil.
8. Lower heat and simmer for about 10 minutes till the raw smell disappears.
9. Add tomato, ground masala and 1 cup of water.
10. Simmer till rasam froths up and remove from heat.
11. Heat ghee for tempering in a small pan and add the tempering ingredients.
12. When mustard seeds start spluttering, add it to the rasam.
13. Garnish with coriander leaves.
14. Serve hot with plain rice.
