Rasam

A South Indian meal would not be authentic without the perfect sambar or rasam.There are different kinds of rasam depending on the ingredients:
Tomato rasam, Meriyala/Milagu (Pepper) rasam, Neem leaf rasam, Ginger rasam, Garlic Rasam, Lime Rasam, Mysore Rasam etc.


Ingredients:

1. 2-3 tbsp Toor Dal cooked soft with plenty of water
2. 1 tomato chopped roughly
3. 2 garlic pods sliced or chrushed
4. 2 tsp Rasam Powder homemade
5. 2 red chillies split (optional)
6. Seasonings - cumin,mustard, few fengureek seeds, a pinch of asfoetida and curry leaves
7. 2-3 springs of coriander leaves for garnishing
8. 1 tsp oil, 1/4 tsp ghee
9. 1 cup of tamarind pulp from 3 grape tomato sized tamarind.
10. 1 tsp of turmeric powder
11. 1 small piece of jaggery to taste
12. Salt as per ur taste.

Method:

1. Heat the oil and ghee in a pan and when hot add the seasonings mustard seeds,cumin seeds,
fengureek seeds, asfoetida, , curry leaves .
2. When the mustard starts to pop add the chillies and the garlic and saute.
3. Add the tomatoes and turmeric powder and cook till the tomatoes are mushy.
4. Now add the tamarind pulp ,salt and jaggery and let it come to a boil.
5. Now add the Mashed toor dal and enough water.
6. When it starts to boil add the rasam powder and boil for 4-5 minutes.
7. Garnish with fresh coriander and switch off when white bubbles appear on the surface.
8.Serve with hot rice.