Rasam is made with cooked, mashed dal and flavored with tomato, tamarind and few other spices. It is also known as Paruppu rasam since paruppu means dal in Tamil.

INGREDIENTS

• Toor dal – 1 cup
• Turmeric – 1/2 tsp
• Salt – 2 tsp
• Tamarind pulp – 2 tsp
• Tomatoes – 1 cup chopped
• Oil – 2 tablespoon
• Jeera / Cumin – 1 tsp
• Mustard seeds – 1 tsp
• black pepper powder – 1 tsp
• Fresh corriander leaves – 1/2 cup
• Urad dal – 1 tsp
• curry leaves – 5 to 6 leaves
• Garlic chopped – 3 cloves ( optional )
• Dry red chilly – 2
• Red chilly powder – 2 tsp
• Asafoetida – 1/2 pinch
• Garam masala – 1 tsp

INSTRUCTIONS

1. In a pressure add 3-4 cups water, toor dal, turmeric powder,chopped tomatoes,tamarind pulp,pepper powder,garam masala and salt as per taste in the cooker and cook it till 3 whistles.
2. Turn off the heat and crush the mixture to make it a smooth puree.
3. For tempering add oil, once the oil is heated up urad daal and cook till it turns brown.
4. Add cumin,mustard,dry red chilly, asafoetida,curry leaves and garlic.
5. Add the tempering in to the puree and cook till it boils and gives out a nice fragrance.

Garnish with fresh coriander leaves and serve it hot with steam rice.