Ingredients:
• 1.5 tbsp – cooked dal
• 8 peppercorn
• 8 curry Patta leaves
• 2 tsp – chopped, Coriander leaves
• 1 tsp – Tamarind paste
• Salt
• 4 peeled Garlic Cloves
• 1 tsp – Ghee
• 1/4 tsp – cumin
• 1/2 tsp – Coriander seeds
• Asafetida, a pinch
• 1/8 tsp – Mustard Seeds
• 1 small Red Chilli
Method:
- Make 300ml dal water with cooked dal, mix tamarind paste and salt, keep it aside.
- Dry fry peppercorns, cumin and coriander seeds and crush them roughly along with garlic.
- Heat ghee, add mustard, curry leaves, turmeric and asafoetida and fry till the seeds splutter.
- Add crushed pepper masala and fry for a few seconds; add the dal water.
- Let it start boiling, then remove from fire.
- Sprinkle coriander leaves and cover with a lid (do not allow to boil well)
- This hot spicy rasam can be served with plain rice or as a soup.
Recipe courtesy of Uma Devi Ramachandra