Tomato Rasam, How to make Fresh Masala

This Rasam is called Arachu vitta rasam.

Ingredients

Toor Dal - 1 1/2 cup

Tomato - 2 chopped

Tamarind - a small lemon sized

Turmeric - 1/2 spoon

Corriander seeds (Dhania) - 2 spoons

Pepper corns - 15

Cumin Seeds (Jeera) = 1spoon

Asafoetida

Corriander leaves

Ghee - 1 spoon

Mustard

Curry leaves

Green chilli

Salt

Oil

Preparation

Cook 1 cup of toor dal in pressure cooker.

In a kadai, toor dal (2 spoons), corriander seed (2 spoons), pepper corns (15), asafoetida and fry in 2-spoon oil. When it is almost done, add Jeera and transfer it to a plate to cool. Then grind it adding water sparsely.(Consistency - not too coarse not to fine).

The Rasam fresh masala is ready.

Soak tamarind and obtain the extract and dilute it to 1½ cups. Add salt, cut-tomato, turmeric powder and bring it to boil.

Add paste to boiling tamarind water, boil further (10 minutes), add pre-cooked toor dhall, add water if needed, reduce heat, wait till it froths completely, then add coriander leaves and karuveppilai and remove from oven.

Add fried mustard. [If some special flavour is needed fry mustard, cumin seed (1 spoon) and 2 split green chilli in ghee plus oil and add to the rasam.

Voila...delicious rasam to go.