Ingredients:
Tamarind: Size of a lemon
Toor Dal: 2 tbsps
Turmeric powder: ¼ tsp
Jeera: 1 Tbsp
Curry Leaves: handful
Salt: to taste
Mustard seeds: 1 tsp
Ghee: 1 tbsp
Method
Extract Tamarind. Mix with 2 cups of water. Add salt, s and boil the tamarind water for 10 to 15 mts. In a kadai, roast the Toor dal, and Jeera. Grind them in a mixer by adding few curry leaves with little water make it as a paste. Add this Jeera – toor dal paste to the boiling tamarind water and stir well. Boil for 5 more mts. Pour ghee in the kadai, add mustard seeds and while it starts spluttering, add curry leaves and roast. Pour it to the Rasam. Remove from the fire. Serve hot with punarbagam.
Toor Dal: 2 tbsps
Turmeric powder: ¼ tsp
Jeera: 1 Tbsp
Curry Leaves: handful
Salt: to taste
Mustard seeds: 1 tsp
Ghee: 1 tbsp
Method
Extract Tamarind. Mix with 2 cups of water. Add salt, s and boil the tamarind water for 10 to 15 mts. In a kadai, roast the Toor dal, and Jeera. Grind them in a mixer by adding few curry leaves with little water make it as a paste. Add this Jeera – toor dal paste to the boiling tamarind water and stir well. Boil for 5 more mts. Pour ghee in the kadai, add mustard seeds and while it starts spluttering, add curry leaves and roast. Pour it to the Rasam. Remove from the fire. Serve hot with punarbagam.
Pathiya Samayal contest entry by Uma Sridharan
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