Tamarind - 1 small lime size
Tomato paste - 2 tbsp
Rasam powder - 2 tsp
Cilantro - few chopped
Salt as needed
Mustard seeds, Urad dhal, curry leaves, 2 red chillies broken or whole, 3 garlic flakes( chopped fine or crushed) and a pinch of hing.
Oil - 1 tbsp
Dhaniya/coriander seeds - 1 tbsp
Jeera/cumin seeds - 3/4 tbsp
Pepper corns - 1/2 tsp
Red chillies - 2
Powder coarsely in a dry mixer.
When you are cooking toor dhal..you can save the water from that along with a handful of dhal( mashed well) and add it to the rasam.
Soak tamarind in water for 30 minutes and extract a dilute pulp...to this add tomato paste, turmeric powder, rasam powder and salt along with 2 cups of water....temper it with the tempering ingredients and pour it on the rasam. Allow it to boil in medium flame...just boil it till the bubbles form up on top and switch it off. Garnish with chopped cilantro.
This work is licensed under a Creative Commons Attribution 3.0 Unported License