MURUNGAIKKAI RASAM

Pressure cook ¼ cup of thuar dal with 3 cups of water and small pieces of one Big murungaikkai. Soak a lime sized tamarind in water for 1 hour and then extract its juice. Boil this juice with 1 cup of water, 1 tbsp chopped coriander leaves, ½ cup of chopped tomatoes, 1sp rasam powder , 1sp turmeric powder, 1sp asafoetida powder and 1 cup of water for at least 5 minutes. Then add the cooked dal and enough salt. When the rasam starts to boil again, put off the fire. Heat a kadai and pour 1tbsp ghee. When the ghee becomes hot, add 1sp mustard seeds and when they splutter add curry leaves and pour this in the rasam.