Cooked Toor Dhal – 2 -3 Tbsp with water
Tomato – 1 Number (Medium) Tamarind Juice – 1/4 Cup (you can skip tamarind and use tomato)
Slited Green Chili – 1-2 Numbers
Curry Leaves, Coriander leaves and Salt – As Required
Mustard seeds, Oil and Hing powder – Few
Cumin – 1tsp
Pepper – 1/2tsp
Coriander Powder – 1tsp
Fenugreek powder – 1/4tsp
Garlic – 4 numbers.
Soak and pressure cook the dhal with turmeric powder, then mash raw tomato with that.
- When you make sambar do reserve few tbsps of cooked dal for making soup/rasam.
Extract tamarind juice by soaking in water.
Powder the ingredients given for grinding.
Heat Oil add mustard seeds, Hing, Curry Leaves and Green Chili saute well.
Add the homemade rasam powder, tamarind juice, dhal mixture and salt.
When starts foaming remove from heat and garnish with coriander leaves.
Toor dhal and Masoor dhal both are fine for this rasam.