Ingredients:
Tamarind - 1 small gooseberry size
Tomatoes - 3 or cherry tomatoes
Toor dal - 1 tblsp
Salt to taste
curry leaves
coriander leaves
hind - small pinch
Method:
1. Soak the tamarind in water and extract the juice
2. Pressure cook the toor dal and smash it nicely and keep it aside
3. Add the tamarind juice to a vessel along with 1 chopped tomatoes, salt, curry leaves and hing
4. Allow the rasam to boil till the raw smell of the tamarind goes off, add smashed dal and mix well and add 2 cups of water and keep in flame and allow in flame for another 5 minutes
5. Finally add the rasam powder and mix well and when the rasam gets the froth, remove from flame
6. Heat another pan, add oil and add mustard seeds and when the mustard seeds starts to sputter, add it to the rasam. Garnish it with coriander leaves and serve hot.
(in the photo , cherry tomatoes are used)
(Please check masala powders..under labels, for rasam powder)
Tamarind - 1 small gooseberry size
Tomatoes - 3 or cherry tomatoes
Toor dal - 1 tblsp
Salt to taste
curry leaves
coriander leaves
hind - small pinch
Method:
1. Soak the tamarind in water and extract the juice
2. Pressure cook the toor dal and smash it nicely and keep it aside
3. Add the tamarind juice to a vessel along with 1 chopped tomatoes, salt, curry leaves and hing
4. Allow the rasam to boil till the raw smell of the tamarind goes off, add smashed dal and mix well and add 2 cups of water and keep in flame and allow in flame for another 5 minutes
5. Finally add the rasam powder and mix well and when the rasam gets the froth, remove from flame
6. Heat another pan, add oil and add mustard seeds and when the mustard seeds starts to sputter, add it to the rasam. Garnish it with coriander leaves and serve hot.
(in the photo , cherry tomatoes are used)
(Please check masala powders..under labels, for rasam powder)
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