I always love to have rasam with paruppu thuvaiyal. Thats more than enough for my simple lunch. Its good for health and also can be prepared in minutes. None of grand feasts will be complete without this rasam. Here am just sharing my way of preparing it.
Tamarind - Gooseberry Sized
Tomato - 1
Garlic- 2 pods
Pepper Corns - 1 tsp
Comins Seeds - 1 tsp
Red Chillies - 2
Oil - 1 tsp
Mustard Seeds - 1/2 tsp
Urad dhal Split - 1/2 tsp
Aesfoetida - 1 pinch
Red Chllies - 4 broken (I usually prefer more spicy. If you want you can reduce the numbers)
Curry Leaves and Coriander Leaves
When you pressure cook the toor dhal for sambar, add 2 pods of garlic and the tomato to it and 1 cup of extra water. Fish them along with the extra water before mashing the dhal for sambar.
Soak the tamarind in water for sometime and strain it and get the juice. Squeeze the cooked tomato also in this water.
Crush the things mentioned to grind in a mixer and add it to this water. Don't grind too much.
Add salt, turmeric powder and mix well.
In a kadai, add 1 tsp of oil and add the seasoning items. Pour this rasam and Switch off the stove before it boils or once it starts boiling.
Pour this rasam into a bowl containing curry leaves, corriander leaves, 1 tsp of cooked toor dhal and cooked garlic.
Serve hot as a soup or along with rice.