- Dhal water : (Boil Toor Dhal and separate the water, Dhal can be used for Sambar)
- Mustard Seeds : 1 tea spoon
- Red Chillies : 2 to 3 Nos.
- Curry Leaves : 1 string
- Asafotida : 2-3 pinch (Hing)
- Tomato : 1 No. Small
- Turmeric Powder : qtr tea spoon
- Tamarind extract : 1 - 2 table spoon (if you are using thick paste then half tea spoon)
- 5 pods of Garlic + 1 tea spoon cumin seeds + 1 tea spoon black pepper (use a hand grinder and smash all these coarsely)
- Oil : 1 table spoon
- Coriander Leaves
Method of preparation :
- In a pan heat oil, add mustard seeds, broken red chillies, curry leaves and Asafotida.
- Before the red chillies get burnt add finely chopped tomato (preferably seqeez the chopped by hand tomato while putting it into the pan), fry it for 2 min
- Add tamarid extract and once it comes to boil, add the pepper+garlic+cumin paste, turmeric powder, Dhal water and Salt. If the Dhal water is thick then add extra water. Bring this to boil, as soon as it comes to boil add finely chopped coriander leaves and remove from flame.
Many of them use rasam powder instead of grinding cumin and pepper. It tastes great when you make it fresh.
Servie with Rice and pickle or any side dish. Rasam is good for Digestion