Paruppu rasam

INGREDIENTS:

Toor dal - 1/4tblr
Tamarind - small gooseberry size
Tomato - 1/2
Rasam podi - 1sp
Salt - to taste
Turmeric powder - 1/4sp


FOR SEASONING:


Mustard seed - 1/4sp
Red chili - 1
Curry leaves - 4leaves
Garlic - 1small pod crushed.
Coriander leaves - few
Hing - a pinch
Oil - as required


METHOD:

• Boil toor dal with 1tblr of water for 2 whistles.
• Mash the dal well so that the water and dal are not separate.
• If the water is too thick add little more of water to the rasam texture.
• Soak tamarind in water for 15mins so that it gets soft.
• Take tamarind syrup (not too thick).
• Add tomato, turmeric powder, salt and crush the tomato well into the tamarind water.
• Now place it on a flame and wait till the bubble start forming in it.
• Add rasam podi and immediately off the flame (Do not leave it to boil).
• Now season it with the seasoning ingredients and add to the rasam and close it to not let the fragrance go off.

NOTE:

When making sambar we can take that water and do this rasam.