METHOD:
Dry roast the kandantippili , toor dal, black pepper . Powder it finely in a mixer along with cumin seeds.
Soak a small lemon sized tamarind and extract the juice from this. In a vessel add the tamarind water, 1 tblsp of the ground powder, salt, asafoetida, turmeric powder.
Let this boil for 7-9 minutes in a low flame. Add 1 and 1/2 cup of water to the cooked toor dal and add this to the boiling mixture. Let this become frothy , add curry leaves and switch off the flame. Temper with mustard seeds in ghee.
Super flavourful rasam is ready for serving.
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