TAMARIND RASAM

INGREDIENTS:

Tamarind – Big gooseberry size
Thuvar dhal – ½ cup
Pepper – 1 teaspoon
Jeera – 1 teaspoon
Red Chillies – 2
Coriander seeds – 1 teaspoon
Garlic pearl – 1 or 2
Tomato – 1 (fully riped)
Curry Leaves – few
Coriander leaves – few
Asafotida powder – a pinch
Turmeric powder – a pinch
Oil – 1 teaspoon
Mustard – ½ teaspoon
Salt – 1 teaspoon or as per taste

PREPARATION METHOD:

Soak tamarind and salt in water and squeeze out the juice completely by adding enough water. 
Cook thuvar dhal till soft and mash it well. 
Grind pepper, jeera, red chillies and coriander seeds coarsely. 
Crush garlic pod. In a thick bottomed vessel put the mashed dhal, tamarind water, pepper jeera powder, crushed garlic, turmeric powder. 
Mix well and add water to make it thin. 
Chop the tomatos and add to it. Bring to boil. 
When it starts boiling add the curry leaves and coriander leaves and remove from flame. 
Add half cup cold water so that it will not overcook. 
Season it with mustard and asafoetida powder.
 Rasam ready.

OTHER RASAM VARIETIES:


KOLLU(HORSE GRAM) RASAM
PARUPPU RASAM
BITTERGOURD RASAM
VEPPAM POO(NEEM FLOWER) RASAM
VENDHAYA(FENUGREEK) RASAM
TOMATO RASAM