Indian Recipe: Rasam

1. Red gram (Thuvaraparippu) - 1/2 cup
2. Tomatoes – 1 nos
3. Crushed garlic pods - 3
4. Tamarind (Puli) socked in water– a lemon size
5. Chilly powder - 1/2 tbsp
6. Cumin Seeds (Jeerakam) powdered - 2 tsp
7. Coriander powder - 1tbsp
8. Pepper powder - 1/4 tbsp
9. Turmeric powder – 4 tsp
10. Green Chillies – 2 nos
11. Salt – As reqd
12. Coriander leaves – A few
13. Curry leaves - A few
14. Asafoetida powder(Kayam) – ¼ tbsp
15. Mustard Seeds - ½ tsp
16. Oil- 1 tbsp

1. Cook the red gram in a pressure cooker and mash it well.
2. Cut tomatoes into small pieces and add this to dal cook for a few minutes along with green chillies, crushed garlic and salt.
3. Add tamarind juice and boil for 5 more minutes.
4. In a pan dry roast chilly powder, coriander powder, turmeric powder and kayam in low flame with out burning.
5. Add this to the curry and stir well.
6. Also add pepper powder and cumin powder and boil further for 5 minutes.
7. Splutter mustard seeds in ghee and add curry leaves and coriander leaves.
8. Add this to the Rasam.