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Heat oil/ghee in a pan add mustard seeds.
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When they spluttered add ground paste(Pic 3) saute till raw smell disappears, say 3 minutes in low flame.
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Later add chopped green chili's / red chili and ajwain leaves, Pic 4 (you can grind a few along with garlic paste).
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Saute till the leaves wilt, then add cooked dal, turmeric powder, salt and continue sauting till raw smell disappears.
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Add the tamarind juice , hing and water (adjust to your sour tolerance).
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Let them cook in high flame.
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When the rasam foams do remove from the heat.
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Finally garnish the rasam with some ajwain or coriander leaves.