Ram's Paruppu Rasam

Whats On your shelf .....

Asafoetida:1 TeaSpoon
Cilantro (Coriander ) leaves:1 Small Bunch
Curry leaves:5 In Number
Ghee:1 TeaSpoon
Jaggary ( Vellam):1 TableSpoon
Cumin powder:1 TeaSpoon
Mustard Seeds:1 TeaSpoon
Onion:2 TeaSpoon
Tamarind:1 Small Lemon Size
Tomatoes:2 In Number
Toor Dal:0.25 Cup
Turmeric Powder:0.25 TeaSpoon

Cook with pleasure .....

Soak Tamarind in warm water for 10 minutes. Filter the water
Boil the filtered tamarind water. To it add salt, turmeric powder, Rasam Powder, asafoetida, jaggery, tomato and boil for about 15 minutes
Pressure Cook Toor dal and smash it.
To the boiling tamarind water add one cup of water and the dal.
Let the rasam boil for about 10 minutes. Switch of the stove, adding mustard, jeera and curry leaves after frying them in ghee.
For tastier results, you can make the rasam in Eeya Sombu ( Lead container). It is yummy. don't forgot to sprinkle some coriander leaves