3/4th cups of Tuar daal or Arhar dal (pressure cooked over 4-5 whistles and mashed)
Seedless tamarind pulp (size of half lemon) made with 1 cup of warm water
2 spoons of Idhey rasam powder
Fresh Coriander – finely chopped for garnish
2 cups of water
Salt to taste
2 teaspoons of refined sunflower oil
1 teaspoon ghee
1 teaspoon mustard (rai)
Pinch of asafetida
How to make the Rasam
Fine chop or cut into cubes the tomatoes and add it to ½ cup of water.
Add the tamarind pulp along with green chillies.
Add 3 spoons of Rasam powder and salt to taste.
Allow the mixture to boil and blend in for 10-15 min.
Add nicely mashed tuar dal and stir well for all ingredients to blend in on simmer flame. If the consistency seems thick to you, add some water.
Heat 1 teaspoon ghee - Add 1 teaspoon mustard seeds and a pinch of hing. Allow it to crackle. Add it to the Rasam.
Garnish with finely chopped coriander, stir and cover it with a lid for the flavor to infuse for 5-10 min.
Serve with hot rice and ghee, with beans/carrot poriyal or crispy Aloo (potatoes) Curry.
Add the Idhey twist to the Rasam on special occasions –
Add 1 teaspoon of Idhey Sambhar powder and 2 spoons of rasam powder. Squeeze half a lemon in the rasam, after tempering. If you love the flavor of garlic – mash a fresh garlic pod while tempering. Goes well as a soup too!