This is a Super tasty rasam that I have learn't from my MIL.She usually cooks this rasam when she runs out of Rasam powder:-)...Yes..You guessed it right...No rasam powder in this rasam, and if you are wondering how it can be cooked without the main basic ingredient check it out
Tamarind a small marble sized
Tomato 2 big
Chilli Powder 1 tsp
Crushed pepper powder 1tsp
Turmeric powder 1/4 tsp
Asafoetida 1/2 tsp
Tuvar dhal/red gram dhal 3 tbsp
coriander leaves 1 tbsp
Curry leaves few
FOR TEMPERING
oil 1 tsp
Mustard seeds 1/2 tsp
Salt to taste
Cook the dhal till it is mushy. I cook it in cooker for 4 whistles.
Soak tamarind and tomato in a vessel with enough water and heat it till it boils. Let it cool.Once cooled remove the skin of the tomato and crush the tomato. squeeze the tamarind and remove only the remainder skin
Now heat this tamarind-tomato water with salt, asafoetida and turmeric powder. Let it boil and then add the chilli powder. Mix well and let it boil again for 1 minute. Now add the crushed pepper powder and heat for 1 more minute
Now add the dhal water with the dhal and continue to cook for another 2-3 minutes.
Garnish with cut coriander and curry leaves
Remove from heat and keep it aside
Now heat the oil in a small kadai and add the mustard seeds. Once they crackle add the cumin seeds and pour this sizzling mixture into the hot rasam
Serve hot with white rice and curry of your choice
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