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Take 3-4 cups of water and add tamarind, tomatoes, salt, turmeric, curry leaves, asafoetida and boil it for 5-7 minutes (boil well so that the tamarind and tomatoes are smashed). Powder Thur dal, channa dal, corriander seeds, black pepper, jeera and red chillis to a coarse powder - and add to the boiling soup and remove from fire after 2 minutes.
Heat ghee in a pan and add mustard seeds. Pour into the rasam. Garnish with corriander leaves.
For a better taste add cream of cooked dal and cook rasam for 2 minutes. Add 2 cloves of garlic for better taste.
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