Ingredients
Scale
- 1 teaspoon coconut oil
- 1/4 teaspoon mustard seeds
- 1 sprig curry leaves
- 1 heaped teaspoon saaru podi
- 1 ripe tomato
- 3/4 teaspoon salt
- 1 teaspoon jaggery
- 2 tablespoon fresh grated coconut
- 3 sprigs coriander leaves, chopped
- 3 tablespoon toor dal
- Half a gooseberry size tamarind
Instructions
- Boil the toor dal with a cup of water in a pressure cooker for 10 minutes. Remove from heat and set aside to cool. Once the pressure is released, open the cooker and mash with the back of a cup. Set aside.
- Soak the tamarind in 3/4 cup of water for 20 minutes. Extract the pulp of the tamarind and discard the seeds and the fibre. Set aside the tamarind pulp / juice.
- Heat coconut oil in a pan and add in the mustard seeds. Let the mustard seeds splutter. Add in the curry leaves. Add in the saaru podi / rasam powder. Fry for 2-3 seconds.
- Grind a tomato in a mixie and add it to the pan. Fry for 2-3 minutes till the tomatoes are completely cooked.
- Add in the tamarind extract and the cooked dal along with the water used for cooking the dal.
- Add in the salt and jaggery. Let it simmer for a couple of minutes.
- Grind two tablespoon of coconut with half cup of water to a smooth paste. Add it to the pan. Simmer for two minutes.
- Add in the chopped coriander leaves and remove from heat.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Rasam / Broth
- Cuisine: South Indian