Ingredients:

• 2 – Red Chillies
• 1 tbsp – Coriander seeds
• 1 tbsp – Grated Coconut
• 4 to 5 – Curry leaves
• 1 tsp – Toor Dal
• 1 tsp – Gram dal
• 1/2 tsp – oil
• 1/2 tsp – jeera/cumin
• 1/2 tsp – pepper

Method:

1. Heat 1/2 tsp of oil in a kadai and fry 1 tbsp – coriander seeds, 1 tsp – gram dal, 1 tsp – toor dal, 1/2 tsp – jeera/cumin, 1/2 tsp – pepper, 2 – red chillies, 1 tbsp – coconut, 4 to 5 – curry leaves.
2. Allow it to cool.
3. Add 1 cup of water to 1 tsp – tamarind paste and 1 tsp – jaggery.
4. Keep it on the flame and add a pinch of turmeric and asafoetida/hing.
5. Allow it to boil for 2 minutes or till the raw smell is eliminated.
6. Pressure cook 2 tsp – toordal and 2 tsp – gram dal.
7. Smash it smoothly and add it to the boiling tamarind water. Add salt. Add 1 cup of water.
8. Grind the ingredients fried above coarsely and add 2 tbsp of it (can store the remaining powder in refrigerator in an airtight container).
9. Do not allow to boil after this stage.
10. When froth forms up remove the rasam from fire and add coriander leaves.
11. Heat 1 tsp of ghee in a kadai and allow mustard seeds to splitter.
12. Pour it into the rasam and brilliant bholi rasam is ready.
13. Rasam goes well with steamed rice and papad.
14. Excellent when served as an appetizer/soup.

Recipe courtesy of Vidya