|Preparation time||5 mins|
|Cooking Time||15 mins|
|Tamarind||1 small lemon size|
|Rasam Powder||1 teaspoon|
|Mustard Seeds||1 teaspoon|
|Thur dal||1 teaspoon|
|Chopped Coriander Leaves||1 tablespoon|
- Soak the tamarind in water and extract the juice. To the tamarind extract add the rasam powder, salt, curry leaves, hing and allow the mixture to boil in medium flame. Add 1.5 cup of water. When the mixture starts to boil, switch off the flame.
- Add the ghee in a pan and add the mustard seeds and when the mustard seeds begins to sputter add the Thur dhal and fry it till the dhal changes its color to brown. Finally add broken red chillies and fry for 30 seconds.
- Remove from the seasoned ingredients from flame add these to the rasam. Garnish the rasam with chopped coriander leaves.
- Kottu rasam is ready to serve with plain rice.