Ingredients (Serves 6)
1. Tomato – 2 medium, cubed
Green chilies – 2 – 3, slit
Curry leaves – A few
Rasam powder – 1 tsp
Black pepper corns – 1/4 tsp, crushed
Salt – To taste
Water – 1.5 – 2 cups
Toor dal / thuvaraparippu – 1/3 cup, cooked and mashed
2. Lemon juice – 2 – 3 tbsp or to taste
Cilantro / coriander leaves – 1/4 cup, chopped
To season
3. Ghee – 2 – 3 tsp
4. Mustard seeds – 1/2 tsp
Cumin seeds –1/4 tsp
Dry red chilly – 1, broken
Curry leaves – A few
Method
1. Cook all the ingredients numbered 1 over medium heat for about 10 minutes until frothy. Switch off. Add fresh lemon juice and chopped cilantro. Taste-check for salt and add more lemon juice if required.
2. In a small pan, heat ghee and splutter mustard seeds and then cumin seeds. Fry dried red chilly and curry leaves. Pour this seasoning over the rasam. Serve as a soup or with rice and other side-dishes.
which rasam powder did you use ?
I used Eastern rasam powder..