Mangalore Rasam

Ingredients 

• Tuvar dhal - 1/2 cup.
• Tamarind - lime size.
• Tomatoes - 2
• Green chillies - 2 (cut length wise)
• Rasam Powder - 3 tsp
• Sugar or Jaggery - (sugar - 2 teaspoon) (Jaggery - 1 tsp)
• Salt - according to taste
• Turmeric powder - 1/4 teaspoon
• Oil - 1 tsp
• ghee - 1 tsp
• Mastard seeds -  1 pinch
• Urud dhal - 1/4 tsp
• Curry leaves - as per wish
• Coriander - for garnishing

Method

• Pressure cook tuvar dhal with one cup of water and a pinch of turmeric powder.
• When cooked, take out and smash well.
• Soak tamarind in two cups of warm water for some time and take the tamarind water alone.
• In kadai, add oil, put chopped tomato, green chilli and the tamarind water.
• Add salt, rasam powder, sugar/jaggery and boil for 5 to 7 minutes.
• Now add the smashed dhall and again cook for 5 minutes, by adding curry leaves and coriander leaves.
• In another pan, add, ghee, mustard seeds, urud dhall and fry for 2 minutes and pour this to the above rasam.
• Serve the hot mangalore rasam with rice.