PARUPPU RASAM

PARUPPU RASAM:

Soak a lemon sized tamarind for 1 hour and then extract the juice out of it.  

In a vessel add 1 cup of chopped tomatoes, 2 slit green chillies, 1sp finely chopped garlic, 1tbsp chopped coriander leaves, 1 spring curry leaves, 1 sp turmeric powder, 1sp asafoetida powder, 1tbsp coarsely ground cumin seeds, ¾ tbsp coarsely ground pepper, 2tbsp cooked dhal and enough salt.

Crush all using the fingers.

Add the tamarind extract and enough water to the desired consistency.

Heat the kadai and add 1tbsp gingelly oil.

Add 1sp mustard seeds and when they splutter add the prepared rasam.

When the rasam starts to simmer allow it to simmer for 1 minute and then put off the fire.