Tomato – 2 medium size (finely chopped)
Tamarind Extract water – 3/ 4 cup ( make sure the water is not tangy it should be balance water)
Required water to add – 3/ 4 cup (but adjust according to the requirement)
Sambhar powder – 1 tsp (just for the spice sake- if not leave it it does not required)
Ghee – 2 tsp (melted )
Coriander Leaves – Few to Temper
Salt – as required
Oil – 1 tsp (cooking oil)
Mustard – 1 tsp
Cumin seeds (jeera) – 1 tsp
To Roast and grind
Coriander seeds – 2tsp
Pepper – 1 tsp
Cumin seeds(jeera) – 1 tsp
Methi seeds – 1 tsp
Channa dal – 2 tsp
Urad dal – 2 tsp
Red chilly – 3 to 4 (adjust according to the family requirement of spices)
Coconut – 1/4 cup (grated or shredded )
oil – 1/2 tsp (optional – u can even dry roast it)
To boil :
Toor dal – 1/ 4 cup
Turmeric – a pinch
Hing – a pinch
boil the toor dal by adding the turmeric and hing.
Heat the kadai and add the given items under ” to roast and grind” , fry till it changes in color, and off the flame and allow it to cool completely and grind in to the smooth paste by sprinkling some water. Take the paste and transfer it to the bowl .
Now heat the kadai and add the tsp of oil once heat add the mustard seeds once cracked add the jeera and saute for 30 seconds , then add the finely chopped tomato’s and saute till it becomes mushy.
Then add the tamarind Extract water, and keep the flame in the medium , and adjust the salt and sambhar powder , sambhar powder is an optional one but still you can add it to enhance the flavor. once its boiled take the boiled toor dal , and smash it by pouring some 1/4 cup of water and add this mixture to the boiling rasam.
Allow it to boil for 3 more minutes, Then add the paste, and mix well , adjust water and salt. allow it to be in the flame till it forms the frothy texture. Now off the flame ,and drizzle some ghee. and temper it with coriander leaves
Serve hot as it is or else serve it with the Hot Rice, Papad and potato curry . But i have served it along with Thokoyal , it was the yummiest Rasam i have ever tasted.
- Toor dal should smashed before you add
- Do not over boil it , just keep it in the flame till it becomes frothy.
- I generally temper the rasam finally but for this one i did in the intial stage if u want it you can temper it later.
- If sambhar powder is not available just leave it, adding the powder is an additional advantage, But wont change the taste.