|Cooking Time||20 mins|
|Tamarind||1 goosberry size|
|Tomato||1 (big size) or 2 (small size)|
|Rasam Powder||1 1/2 teaspoon|
|Ghee (or oil)||1 teaspoon|
|Mustard Seeds||1 teaspoon|
|Cumin Seeds/Jeeragam||1/2 teaspoon|
- Soak the tamarind in water and extract the juice.Cook the thurdhal in pressure cooker and smash it nicely
- Chop the tomatoes and add these with the extracted tamarind juice and add the salt, hing and rasam powder and let the Rasam boils for about 10 minutes in the low-medium flame.
- Add the smashed dhal and 2 cups of water and then switch off the flame once we see the froth forming. Don't let the Rasam to boil. In a separate pan, add the ghee and add mustard seeds.When the mustard seeds begins to sputter add the cumin seeds, curry leaves and add these to Rasam.
- Garnish the rasam with coriander leaves. Delicious rasam is ready for serving