RASAM

1.  Sambar Paripu ( Toor dal) – ¼ cup.
2. Tomato- 2 Nos
3. Tamarind -1 lemon size
4. Salt to taste

5. for  Masala Crushing

• Jeera- ½
• Garlic -3-4 cloves
• Ginger- ½ tsp chopped
• Pepper powder- ½ tsp
• Shallot- 2 Nos

6. for Fresh Powder Masala

• Turmeric powder -1/2 tsp
• Chili Powder- ½ tsp
• Coriander powder- ½ tsp
• Hing Powder- ½ tsp

Or You can use Readymade Rasam Powder

For Tempering

• Mustard- ½ tsp
• Curry leaves-2 sprig
• Oil
• Red chill- 2 Nos broken
• Coriander leave- 1 small bunch chopped.

 Preparation

1. Take a cup of water and extract tamarind juice.
2. Cook and mash the toor dal and make a stock with 4 cups of water.
3. Heat the Dal stock, tamarind juice, quartered tomatoes, crushed masala ( 5^th item), Rasam powder or the powder masala ( 6^th item), Salt and ½ of the chopped coriander leaves. Keep it on a stove and cover it with a lid and let it boil in a slow fire till all the masala and tomato are cooked. Remove from fire.
4. Heat a pan , add 1 tsp of oil, add mustard, red chili and few curry leaves. When mustard sputter add it to Rasam and keep it covered.
5. Decorate it with remaining coriander leaves and serve it hot.