Ingredients:
- Homemade Rasam powder – 1.5 tsp
- Cooked toor dhal – 3 tblsp
- Puli karasal/ tamarind puree – 2 tbslp
- Tomato – 1 (medium)
- Chopped Coriander leaves – 1 tbslp
- Curry leaves – 1 sprig
- Garlic – 5 pods
- Jaggery – 1 tsp
- Salt – as req
- Water – as req
Tempering:
- Ghee – 1 tsp
- Mustard seeds – ½ tsp
- Cumin seeds – ½ tsp
- Asafetida – ½ tsp
Homemade Rasam Powder:
- Coriander seeds – 2tblsp
- Toor dhal – 1 tblsp
- Dry red chili – 5 nos
- Asafetida – 1 tsp
- Cumin seeds – 2 tsp
- Whole peppercorns – 2 tsp
- Turmeric powder – 1 tsp
Rasam Powder Procedure: Dry roast all the ingredients except turmeric powder. Cool completely and grind it finely including turmeric powder and keep it in an air tight container.
Procedure:
- In a mixing bowl, add the tamarind puree, crushed tomato, homemade rasam powder, salt, jaggery, chopped curry leaves and chopped coriander leaves, mix well and keep aside.
- Using a pestle-mortar crush the garlic pods.
- In a sauce pan, heat some ghee. Add the mustard seeds and cumin seeds, allow it to splutter.
- Now add the crushed garlic along with ½ tsp of asafetida, saute it for a while.
- Add the rasam mixture into the sauce pan. Meanwhile mash the cooked toor dhal with ½ cup of water and keep aside.
- Once froth starts forming on the top of the rasam, add the toor dhal mixture into the rasam and allow it to cook for about 2 mins, within 2 mins you can able to see the frothy top and turn off the flame.
- Enjoy the flavorful, tasty and healthy “PARUPPU RASAM” with some hot rice and a tsp of ghee.
