PARUPPU RASAM

PARUPPU RASAM

½ cup dhal,pressure cook with 2 cup water till very cooked. Mash it up and keep aside.

4 cup water

50 gm tamarind, squeeze with a little water and strain. I use 50 gm because I like my rasam a bit sour . You can use to your taste

6 garlic*

11/2 tsp black pepper*

11/2 tsp cumin seeds*

1 tsp turmeric powder

1 big to tomato,chopped

20 gm coriander leafs,chopped

Salt to taste

Pound the * ingredients coarsely, in a big bowl add in the dhal with the water it

 was boil with,water,tamarind juice,pounded ingredients,turmeric

 powder,chopped to tomato, chopped coriander leaves   and salt mix well and

 keep aside.

For tempering:

1 tsp ulutham paruppu*

1 tsp mustard seeds*

1 big onion,finely sliced

3-4 dry chilie,broken into pieces

2 stalk karileafs

¼ tsp asafoetida powder

2 tbsp oil

In a pan heat oil and * ingredients then add in the onion,dry chilie and kari

 leafs fry till the onion turn light brown add in the asafoetida powder and pour in the

 dhal water and stir well. Let it comes to a boil. Remove from the heat.