RASAM

PARUPPU RASAM:
Soak a lemon sized tamarind for 1 hour and then extract the juice out of
it.
In a vessel add 1 cup of chopped tomatoes, 2 slit green chillies, 1sp finely
chopped garlic, 1tbsp chopped coriander leaves, 1 spring curry leaves, 1
sp turmeric powder, 1sp asafetida powder, 1tbsp coarsely ground cumin
seeds, ¾ tbsp coarsely ground pepper, 2tbsp cooked dhal and enough salt.
Crush all using the fingers.
Add the tamarind extract and enough water to the desired consistency.
Heat the kadai and add 1tbsp gingelly oil.
Add 1sp mustard seeds and when they splutter add the prepared rasam.
When the rasam starts to simmer allow it to simmer for 1 minute and then
put off the fire.
LEMON RASAM:
Mix one cup of cooked dhal with 4 or 4½ cups of water.
Add 1cup of chopped tomatoes, 2sp finely chopped ginger, 1sp turmeric
powder and 3 green chillies[slit].
Add enough salt and mix well.
Heat a kadai and pour 1tbsp ghee.
Add 1sp mustard seeds and when they splutter, reduce the fire and add
1sp asafetida powder, 1tbsp coarsely ground pepper and 1sp coarsely
ground cumin powder and fry for a few seconds.
Then add the rasam.and allow it to simmer for 3 minutes.
Then put off the fire and pour in a vessel. After 20 minutes add 1tbsp
chopped coriander, one spring curry leaves and juice of a big lemon.
Close with lid and use after ½ hour.