Ingredients:
1. Pudina - half bunch
2. Jeera - 1 tblspoon
3. Pepper - half tblspoon
4. Toor Dhal - half tblspoon
5. Asafoetida - a pinch
6. Red chilies - 1-2
7. Toor dhal pressure cooked - 3/4 cup
8. Tomatoes - 2 medium sized
9. Tamarind - small lemon sized
10. Curry leaves and coriander leaves- few springs
11. For seasoning: Ghee, mustard, and jeera.
12. Salt - as needed.
Method:
1. Fry pudina leaves in a teaspoon of oil and keep aside.
2. Fry jeera, pepper, toor dhal half tblspoon, asafoetida, and red chillies in little bit of oil.
3. Grind pudina and rest of the fried items together.
4. Soak tamarind in about 2 cups of water and extract tamarind juice. Add salt, chopped tomatoes, and curry leaves and bring it to boil.
5. Add the pressure cooked dhal. Let it boil for few more minutes.
6. Add the ground paste. Boil it for few more minutes until good aroma comes.
7. Turn off the stove, season it with items mentioned for seasoning, and garnish with coriander leaves.
Yummy....hot....soup-like....rasam is ready. Goes excellently well with hot white rice. And you can just drink it too....like a soup. Enjoy.
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