• Toor dal : ¼ cup
  • Tamarind : 1 small lemon sized ball
  • Tomato, finely chopped : 1
  • Turmeric Powder : ¼ tsp
  • Rasam Powder : 2 tsp
  • Coriander leaves : few
  • Salt : according to taste
  • Oil : 1 tsp
  • Mustard seeds : ¼ tsp
  • Cumin seeds : ¼ tsp
  • Curry leaves : 6
  • Dry red chillies : 2
  • Asafoetida (hing) : a pinch

Method :

  • Soak tamarind in water.
  • Wash the Toor dal thoroughly and add turmeric,1/2 tsp oil,water and cook.
  • Mash the cooked dal. Then, let it rest till the solid lentils settle at the bottom of the vessel. After about an hour, carefully pour out the dal water into another vessel(here we are not adding the whole mashed dal like normal rasam's but only dal water).
  • Extract the juice from the soaked tamarind and transfer it to a kadhai. Add the chopped tomato and bring to a boil.
  • After 5 to 7 minutes of boiling, when the raw smell of the tamarind goes off add the dal-water to the mixture and let it boil for another 5 minutes.
  • Add the Rasam Powder and let the mix boil for 5 more minutes, or until it turns frothy and starts to give off a heady aroma. Take off the flame and keep aside.
  • Heat 1 tbsp of oil in a kadhai on a high flame for tempering. Add the mustard seeds, cumin, hing and curry leaves and allow the spices to splutter. Pour the tempering immediately over the saaru (rasam). Season with salt.
  • Garnish with fresh coriander leaves.
  • Serve piping hot with steamed white rice and papad.