Rasam
Ingredients Water - 1.5 litres Tamarind - a medium lemon size ball Asafoetida - a small gooseberry sized ball (1 1/2 tsp if powder) Turmeric powder - 1/2 tsp Red chilli - 2 Coriander seeds - 1 tbsp Toor dal - 1 tbsp Pepper corns - 1 tbsp Fenugreek seeds - 1 tsp Garlic pods - 8 Ginger grated - 1 inch piece Jaggery grated - 1 tsp Salt Coriander leaves For seasoning Mustard seeds - 1 tsp Red chilli - 1 Small onion - 4 Curry leaves Method of preparation To make the Rasam powder, crush red chillies, coriander seeds, ginger, fenugreek seeds, garlic, pepper corns and toor dal. Place pot on stove and pour in some water. Switch on flame and put the crushed ingredients, tamarind juice, turmeric powder, asafetida, and chopped tomatoes. Stir well and let boil. Add salt and leave it to boil till the quantity reduces to about three fourths of the water poured initially. Now add some coriander leaves and keep the pot aside. Add a small piece of jaggery and give it a good mix. In a pan, warm oil and splutter some mustard seeds, following with broken red chillies, curry leaves and sliced shallots. Pour this seasoning into the rasam and stir well.
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