Carrots chopped 2 medium
Tomatoes chopped 4 medium
Garlic Cloves 4
Split Pigeon Peas (Toovar Dal) 1 Tbsp
Black Peppercorns 3 – 4
Lemon Sized Tamarind Ball 1 Small
Asafoetida, a pinch
Turmeric Powder 1/2 teaspoon
Curry Leaves 5 – 6
Salt to Taste
Sugar 1/2 teaspoon
Rasam Powder 3 teaspoons
Mustard Seeds 1/2 teaspoon
Fenugreek Seeds (Methi Dana) 1/2 teaspoon
Dried Red Chillies Broken 2
Fresh Coriander Leaves chopped 2 tbsp
Rasam Powder can be substituted with Sambhar Powder.
Pressure cook carrots, tomatoes, garlic, toovar dal and black peppercorns till vegetables are soft.
Cool and grind into a smooth paste.
Soak Tamarind in a little warm water and extract the juice.
Take the ground paste in a deep non-stick pan.
Add the Tamarind juice and one and a half cups of water.
Mix well and boil it for 5 minutes.
Add 1 teaspoon oil, asafoetida, turmeric powder, curry leaves, salt, sugar and rasam powder.
Stir to mix and cook for another 5 minutes.
Remove from heat and cover with a lid. Heat the remaining oil and add mustard seeds.
When the seeds splutter, add methi dana and red chillies and pour this over the rasam.