Paruppu Rasam

Rasam is my husband's favourite. I remember the flavour this rasam used to have when made in my grandmother's eeya sombu. I continue to use an eeya sombu to make my rasam and the taste is really distinct. 


Preparation Time : 10 minutes
Cooking Time :25 minutes
Serves : 2

Ingredients

Tamarind - a small amla size
Tomato - 1 big
Salt - to taste
Asafoetida - 1/2 tsp
Rasam Powder - 2 tsp
Curry Leaves - a few
Toor Dal - 1 tbsp pressure cooked
Water - 3 cups

For seasoning 

Ghee - 1/2 tbsp
Mustard - 1/2 tsp
Cumin / Jeera - 1/2 tsp
Coriander Leaves - 1 tbsp finely chopped

Procedure

1. Soak the tamarind in half cup water and extract the pulp
2. Chop the tomatoes. In an eeya sombu / vessel add the tamarind pulp, one cup water and place on a flame on medium heat.
3. Add the asafoetida, half the curry leaves, salt, tomatoes, and rasam powder.
4. Cook till the raw smell of tamarind goes and the tomato is cooked well.
5. Finally add the toor dal, water and bring to a boil
6. Add the chopped coriander leaves.
7. In a tadka pan, add the ghee, when it is hot, add the mustard, cumin and remaining curry leaves. Pour into the rasam immediately after it splutters.
8. Close the rasam to retain the flavour