thuar dal 1/2 cup
tamarind a lime sized ball
green chillies 1
mangalore rasam powder 3 tsps
sugar 2 tsps (optional)
salt 1 3/4 tsps
turmeric powder 1/4 tsp
ghee 1 tsp
red chilli 1
mustard seeds 1 tsp
black gram dal 1/2 tsp
Pressure cook tuar dal with one cup of water and a pinch of turmeric powder
for ten minutes-when cold, mash well. Soak tamarind in two cups of water
for 10 minutes, squeeze and stain out the liquid. Boil tamarind water with
turmeric powder, slit green chilli, tomatoes (chopped), salt and sugar
till the raw smell of tamarind disappears and the tomatoes are cooked.
Add the mashed dal, two and a half cups of water and the rasam powder and
boil for five minutes till slightly thick. Add curry leaves and coriander
leaves. Remove from fire.
Heat ghee in a pan, add the mustard seeds , red chilli and black gram
dhal. When mustard seeds splutter add hing powder pour the seasonings on
the rasam. Serve rasam hot with steaming rice and pappads.