Arachuvitta Rasam

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Recipe

Ingredients

	1 cup	Toor Dal
	1 medium	Tomato , chopped
	1 small	Tamarind , ball
	2 cups	Water
	1/4 teaspoon	Turmeric powder
	1 teaspoon	Salt
	1 tablespoon	Ghee
	1 teaspoon	Mustard Seed
	1 pinch	Asafoetida
	1 sprig	Curry Leaf
	2 tablespoons	Coriander Seed
	1 tablespoon	Chana dal
	1 tablespoon	Urad dal , split black gram
	3	Red Chili , dried
	1/2 teaspoon	Black Peppercorn
	1/4 cup	Coconut , grated
	2 tablespoons	Cilantro , chopped

Instructions

1. 1 Cook the toor dal in a pressure cooker with 2 cups of water until soft and mushy.
2. 2 Soak the tamarind in warm water and extract the juice, discarding the pulp.
3. 3 In a pan, dry roast the coriander seeds, chana dal, urad dal, dried red chilies, and black peppercorns until golden brown.
4. 4 Add the grated coconut to the roasted spices and grind into a smooth paste with a little water.
5. 5 In a pot, bring the tamarind juice to a boil and add chopped tomatoes, turmeric powder, and salt. Cook until the raw smell of tamarind disappears.
6. 6 Add the cooked toor dal and the ground spice paste to the pot. Mix well and add water to adjust consistency.
7. 7 Simmer the rasam on low heat for 5-10 minutes until it starts frothing.
8. 8 In a small pan, heat ghee and add mustard seeds. When they splutter, add asafoetida and curry leaves.
9. 9 Pour the tempering over the rasam and garnish with chopped coriander leaves.
10. 10 Serve hot with steamed rice.