kandathipli rasam

                                                        

                                                          mainly u get it in nattu marundu kadai

Tamarind - a small marble sized ball
   Turmeric powder -1/4 tsp
   Hing - a pinch
   Curry leaves - a sprig
   Diluted Dal water - 1 cup (optional)
   Salt as needed

   Dry roast and grind 

   Kandanthippili - 4
   Whole black pepper - 1 tsp
   Tur dal - 1 tbsp
   Cumin seeds/jeera 1 tsp

   For the seasoning 

   Ghee -1 tsp
   Cumin seeds - 1/2 tsp
   Mustard seeds - 1/2 tsp
   Dry Red Chilli -1
   Curry leaves -a sprig

   For Garnishing

   Coriander leaves- finely chopped

Dry roast kandathippili, pepper and tur dal. on medium flame. When you get a nice aroma, turn off the heat and add cumin seeds. Fry the cumin seeds in the heat of the pan. Once it cools, powder it (not too fine) and keep it aside. This is the rasam powder for this rasam.

Soak tamarind in hot water for 15 minutes and extract its juice. Discard the pulp. If using tamarind paste, mix 1/2 tsp tamarind paste with a cup of water.

Dal water is not necessary but it enhances the taste of the rasam. So if you cook dal, you can keep 1 tbsp of cooked dal aside for this rasam and dilute it.

In a pan, add a cup of tamarind extract, turmeric powder, hing, salt , ground powder and curry leaves.

Boil on low flame until it reduces a little and the raw smell of the tamarind goes.

Add diluted dal water and a cup of plain water. Once forth starts forming on the surface, switch off the rasam. If you do not have dal water, add 2 cups of plain water.

Heat a tsp of oil, add cumin seeds and mustard seeds, when it splutters, add red chilli and curry leaves
and pour it over the rasam.

Serve this delicious and flavorful rasam piping hot with rice.

my hubby always this rasam whenever i ask can i make rasam he is so happy and tell yes....