Ingredients:
• 6 – tender baby Brinjals
• 1 – small Lemon sized Tamarind
• Salt to taste
• 2 tbsp – toor dhal
• 2 tbsp – cooking oil
• A pinch of Hing
• For grinding:
• 4 – Red Chillies
• 1/2 tsp – Black Peppercorns
• 2 tsp – Channa dhal
• 1 tbsp – Coriander seeds
• For seasoning:
• 1 tsp – cooking oil/ghee
• 1 tsp – Mustard Seeds
• A few Curry leaves
Method:
- Soak the tamarind in 1 cup of water and extract the juice.
- Pressure cook the toor dhal and keep it aside.
- Clean the brinjals and slit them vertically while retaining the stalks. Immerse them in water to avoid discolouration.
- Heat 1 tbsp of oil in a pan. Add the peppercorns, red chilli, coriander seeds and channa dhal. Fry.
- Grind the ingredients to a powder.
- Add 1 tbsp of oil and fry the brinjals. Keep the fried brinjals aside.
- Heat the pan and add the tamarind extract juice, salt, hing and curry leaves. Bring to a boil.
- Now add the fried brinjals and simmer for 5 mins.
- Add the ground powder to the mixture and boil for 2 mins.
- Now add the smashed thur dhal and take off the heat.
- In a separate pan, heat the ghee to temper the mustard seeds.
- When the mustard seeds splutter, add the curry leaves. Add these to the rasam.
- Serve hot with rice.
- Recipe & image courtesy: www.subbuskitchen.com