RASAM VAGAIGAL

JEERAKA RASAM. [CUMMIN RASAM]
Soak 1tbsp thuar dal in a cup of water for 1 hour.
Soak a small lime‐sized tamarind in water for ½ hour and then extract its juice.
Grind the dal with 1 red chilli, 1sp cumin seeds, 1 ½ cups of chopped tomatoes
and a few curry leaves coarsely.
Add the tamarind extract to this ground masala with enough water, salt and
1sp turmeric powder.
Heat a kadai and pour 1sp ghee and 1sp oil.
When the oil becomes hot, add 1sp mustard seeds.
When they splutter add 1 small piece of asafetida and stir for a few seconds.
Then add the prepared rasam and allow it to simmer for 4 minutes.
PARUPPU RASAM:
Soak a big lime‐sized tamarind in water for ½ hour and then extract its thick
juice.
Cook 2 to 3tbsp of thuar dal in the pressure cooker.
Pour this cooked dal in a small bowl.
Add 2 crushed tomatoes[1 cup], 5 crushed garlic flakes, 2 slit green chillies, a
small piece of asafetida, 2tbsp chopped coriander leaves, 1sp turmeric powder,
1 tsp coarsely ground pepper powder, 1tsp coarsely ground cumin powder and a
few curry leaves to the dal and crush all these ingredients with yr fingers
finely.
Then add the tamarind extract with enough water and salt.
Heat a kadai and pour 1tbsp gingelly oil.
When the oil becomes hot, add 1sp mustard seeds.
When they splutter pour the prepared rasam.
When the rasam begins to simmer, allow it to simmer only for a minute.