traditional rasam

rasam has always been my favorite. this watery tamrind based recipe goes well with just rice and ghee..
rasam and potato chips are an alltime favorite,, rasam and papadams are ultimate tongue teasers.
well that aside let me write the recipe for my friend
ingredients
tamarind - 1/2 lemon size nicely pureed
tomatoes 1
turmeric - teaspoon
rasam powder - 2 teaspoons
pepper powder 1 teaspoon - the fresh it is better is the flavor of the rasam
tur dal - 1/4 cup cooked in 2 cups of water

boil the tamarind pulp and tomatoes , salt and turmeric till the tomatoes are nicely cooked
now add the rasam powder and allow to boil
when the raw smell goes away,, add tur dal nicely mashed ..
after adding the dal add the pepper powder and just give a boil.. do not allow the rasam to boil in dal - this is an important tip to make mouthwatering rasam
garnish with coriander leaves

for the seasoning temper ghee with mustard seeds and jeera and asofoetida
rasam is ready ... serve with hot rice and papads

tip of the day : once u add the rasam powder allow the rasam to cook over medium heat. this allows the essence of the powder to sink in..
pepper powder in the last helps to flavor the rasam well