Paruppu Rasam (Dhall Rasam)

Ingredients

• Tomato - 2 (cut into pieces)
• Tamarind - lemon size
• Garlic - 5 cloves
• Cumin seeds - 1/4 tsp
• Mustard seeds - a pinch
• Fenugreek seeds - 2 pinch
• Dhall stock - 2 cups
• Turmeric powder - 1/4 tsp
• Rasam Powder - 1 tsp
• Asafoetida - 2 pinch
• Curry leaves - few
• Cilantro - few
• Salt as per taste
• Water - 2 cups

Method

• Soak the tamarind in hot water for 10 mts.
• Mean while, grind the tomato pieces and garlic in mixie just for 3 seconds (1 to 2 rounds is enough).
• In a kadai, add oil.
• When oil is hot, add mustard seeds, cumin sees, Fenugreek seeds.
• Add the grinded paste and the tamarind water, turmeric powder, Asafoetida salt and dhall stock.
• Allow it to boil till the raw smell of tamarind goes off.
• While boiling add the rasam powder and curry leaves.
• Switch off the stove and serve hot with rice.