Rasam

Ingredients :

Tamarind (1 small lemon size)
Tomatoes (2)
Asfotedia (A pinch)
Turmeric powder (1 spoon)
Tur Dal (1 small cup)
Jeera (1/2 tsp)
Mustard seeds (1/2 tsp)
Coriander leaves (for garnish)

For the rasam powder

1 tsp coriander (dhania) seeds
3 whole dry red chillies, broken into pieces
5 to 6 black peppercorns (kalimirch)
1 tsp masoor dal (split red lentil)
1/2 tsp chana dal (split Bengal gram)
1/8 tsp cumin seeds (jeera)
4 to 6 curry leaves (kadi patta)

Grind the above to make a fine powder.

 How to make ?

1. Soak the tamarind in water. You can either keep it in a separate vessel the cooker along with the dal to cook.
2. Boil tomatoes in the cooker or seperately.
3. Mash tomatoes and keep the content in a vessel.
4. Strain juice from the tamrind into the vessel.
5. Add water in vessel.
6. Add salt, rasam powder and asfotedia powder.
7. Mix the same. Allow it to boil for 15 mins.
8. Season jeera and rai in ghee separately and add to the boiled rasam.
9. Garnish with coriander leaves.