Ingredients:

• 1 – small Lemon size Tamarind
• 1 tsp – rasam powder
• Hing – a pinch
• Salt to taste
• 1.5 cup – water
• Curry leaves
• For Seasoning:
• 1 tsp – Ghee
• 1 tsp – Mustard Seeds
• 1 tsp – Toor Dal
• 2 – Red Chillies
• Coriander leaves – few

Method:

1. Soak the tamarind in water and extract the juice.
2. To the tamarind extract add the rasam powder, salt, curry leaves, hing and allow the mixture to boil in medium flame.
3. Add 1.5 cup of water. When the mixture starts to boil, switch off the flame.
4. Add the ghee in a pan and add the mustard seeds and when the mustard seeds begins to sputter add the toor dal and fry it till the dal changes its colour to brown.
5. Finally add broken red chillies and fry for 30 seconds.
6. Remove from the seasoned ingredients from flame add these to the rasam.
7. Garnish the rasam with chopped coriander leaves.
8. Kottu rasam is ready to serve with plain rice.
9. Recipe courtesy: Subbu’s Kitchen.

Recipe courtesy of Subbalakshmi Ranganathan