Ingredients
Toor dhal - 1/4 cup
Tomato - 1
Tamarind pulp - 2 tbsp (dilut ed)
Salt Dry powder
Pepper corns - 1 tbsp
Cumin seeds - 1 tbsp
Fenugreek seeds - 1/2 tsp
Method
1. Dry roast the above ingredients.
Cool and powder it.
2. Pressure cook dhal with two cups of water, 1 tsp oil, 1/2 tsp of turmeric, and tomato for five whistles. Cool well. Squeeze the tomato juice and discard the skin.
Mash dhal well.
3. Add two or three tsp of pepper powder with salt and tamarind juice. Boil well.
4. Add fresh coriander leaves, sea son rasam. For seasoning: one tbsp ghee, mustard, six crushed garlic, chopped onion, two red chillies, two green chillies, and curry leaves.
Note: If rasam is thick, add more water to make it thin.