THAKKALI RASAM

 THAKKALI RASAM

Ingredients

Thakkali – 2 medium sized

Tuvar dal – 3 tbsps.

Fresh coriander leaves finely chopped – 1 tsp

 Tamarind – ½ lemon sized ball

Red chilies whole – 2

Rasam powder – 11/2 tsps.

Hing – ¼ tsp

Salt – to taste

 ghee – 2 tbsps.

Mustard seeds – ½ tsp

Method of Preparation

Wash, drain and pressure cook tuvar dal adding turmeric powder in two cups of water until soft. Strain mash dal well. Reserve the strained dal water. Extract tamarind pulp adding sufficient water and strain. Mix tamarind pulp salt and turmeric powder and ripe tomato, simmer for 5-10 minutes let the tomatoes cook well in the tamarind juice, when done remove tomatoes and take off the skin and smash tomatoes with hands. Add it again to the boiling tamarind juice, let it cook for a further 2 minutes, Add mashed dal, dal water, rasam powder, allow rasam to boil and foam on the top. Switch off the stove. Heat ghee in a pan and add mustard seeds, when they crackle add broken red chilies and methi seeds, allow the fresh aroma of methi seeds (or dried methi leaves) to release, pour the tempering over prepared rasam and serve hot.