Paruppu Rasam

1/4 Cup Toor Dal
1 Tomato, chopped
1/4 Tsp Turmeric Powder
2 Cup Water

Add all the above into pressure cooker, cook for 5 whistles. Once its cooled, open the cooker and mash well.

Tamarind, Big Gooseberry Size
1 Cup Water

Heat water, add tamarind, extract the juice.

1 Tsp Black Pepper
1 Tsp Cumin Seeds
1 Red Chili
1 Tbsp Coriander Seeds

1 Garlic Clove

In magic bullet, grind black pepper, cumin seeds, red chili and coriander seeds  to a coarse powder. Before removing, add garlic and grind it.

1 Tomato, Chopped
1/8 Tsp Turmeric Powder
1 Tsp Salt
9 Curry Leaves
1 Cup Water

Add chopped tomato, tamarind water, turmeric powder, salt, water and ground powder to the cooker. Stir well. Add curry leaves and bring it to a boil. When it starts boiling, remove from the stove.

1 Tsp Oil
1/2 Tsp Mustard Seeds
1/8 Tsp Asafoetida Powder

Heat the oil, add mustard seeds, once it starts spluttering, add asafoetida.

Add the seasoning to the rasam.

Cilantro, Chopped

Add chopped cilantro to the rasam

Taste Note: Tastes
Source: kamalascorner