Kalyana rasam Pineapple rasam
Tomato 1 big Green chili 3 Salt as needed Toor dal cooked 2 tblsp Turmeric powder 1/4 tsp Ginger a small piece Black pepper 1/2 tsp Cumin seeds 1/4 tsp Curry leaves few Coriander leaves few Lemon juice 1 tblsp Ghee 1 tsp Mustard seeds 1/4 tsp Asafoetida a pinch Coriander leaves few Oil 1/2 tsp
In a pan add 1/2 tsp of oil and fry the whole green chillis. When the outer skin starts shrinking switch off the flame. Do not cook until the color is changed.
Allow this to cool. Grind in a mixie along with salt and ginger. Since we are grinding the ginger use a small piece. Else the rasam will be too spicy.
Grind 3/4 th portion of the tomato and finely chop 1/4 the of the tomato. If using small tomatoes grind 1 chop one.
In a pan add the blend tomato, chopped tomatoes, ground green chili ginger paste, turmeric powder, asafoetida and 1 cup of water. Add a few curry leaves. Mix this nicely with clean hands, so that the ginger and chili flavour gets infused nicely.
Allow this mixture to boil in a low flame for 7 minutes. Meanwhile, cook the dal ready and mix it with 1 cup of water.
Add the dal water to this and cook till frothy. Pound the pepper and cumin seeds using a mortar and pestle. In a pan add ghee and throw in the mustard seeds and add the ground pepper jeera powder. Once the mustard splutters add it to the rasam.
After 5 minutes add the lemon juice (just extract lemon juice from the lemon and filter it) Garnish with coriander leaves.
Serve hot.
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