The fresh ground spices gives a nice flavor and adding toor dal/kandi pappu makes this rasam different than normal rasam.
Preparation Time: 10 minutes
Cook Time: 20 minutes
Serves : 4-5
Toor Dal/Kandi Pappu : 1/2 cup
Tomato: 2 medium chopped
Turmeric: 1 teaspoon
Water : 5 cups
Tamarind : size of a small lemon, soak in a little water and get the extract
Coriander leaves: 5 sprigs or 3 tablespoons chopped to garnish
Salt to taste
Spices to roast and grind:
Coconut (fresh or dry): 4 tablespoons
Coriander seeds: 2 tablespoons
Dry red chili: 5
Black pepper: 1/2 teaspoon
Bengal gram/Chana dal/Senaga pappu: 1 tablespoon
Oil : 1 tablespoon
Cumin seeds/jeera : 1 teaspoon
Mustard seeds/ aavalu: 1 teaspoon
Asafoetida/hing : 1/2 teaspoon
Curry leaves: 1 sprig
Cook toor dal with 1 cup of water in a pressure cooker for 4 whistles. Once the pressure is off, take the dal out, mash it with a laddle.
Heat oil in a pan and add all the ingredients listed to roast and grind except coconut. Fry for 2 minutes and add coconut, fry for 1 minute. Cool it off, add 1/4 cup of water and make a paste.
Heat oil in a pan and add tomatoes and turmeric, cook until they are mushy. Add the spice paste, salt, mix well and cook for 1 minute. Add water, tamarind extract and bring it to a boil. Add cooked dal and mix well. Cook for 3 minutes. Turn off the stove, add cilantro.
Heat oil for tempering and add the ingredients to temper. Fry for 1 minute until the seeds splatter and turn off the stove. Pour over the tempering on rasam and serve hot with rice.