Toor Dal		3 tbs.
   Ginger 		3-4 pieces
   Turmeric Pdr		¼ tsp
   Mustard Seeds	½ tsp
   Cumin Seeds		½ tsp
   Black peppercorn	1 tbs.
   Copra		3 tsp (grated )
   Jaggery		1 tbs. (powder)
   Curry leaves		20
   Green Chilli		2 no
   salt 		to taste
   water		1 cup 11/2 cups (extra)
   Coriander leaves	chopped

For Tempering:


   Mustard Seeds	1 tsp
   Oil			2 tsp
   Asafetida Powder	½ tsp.
   Cumin Seeds		1/2 tsp
   Red Chili		1
   Curry Leaves		a few

• Soak the toor dal In 1 cup water for 30 minutes. Drain off water and set dal aside.
• Place the cumin seeds, black peppercorn, green chilies, ginger(peeled and grated), grated copra, and jaggery in a electric blander or food processor.
• Add the soaked dal and blend ingredients to a fine paste.
• Place in a heavy sauce pan. Add 11/2 cups of water and salt to taste.
• Bring to boil. Simmer over a low heat for 2-3 minutes, Add more water if the rasam is too thick.
  Tempering:
• Heat the oil in a heavy saucepan.
• Add mustard seeds, cumin seeds, asafetida halved red chilies and a few curry leaves.
• When the mustard seeds splutter, add this mixture to the rasam.
• Garnish with the chopped coriander leaves.

Jump to: Top of Page.