Kandathippili Rasam

Ingredients:

1.       Tamarind: Size of a big lemon

2.       Toor Dal: 2 tbsps

3.       Jeera: 1 Tsp

4.       Pepper: 1 Tbsp

5.       Kandathippili: 1 tsp

6.       Curry Leaves: Few

7.       Red Chilly: 2 (medium sized)

8.       Salt

9.       Ghee

10.   Water

Preparation Procedure:

1.       Extract Tamarind essence by putting tamarind in warm water (say 400 ml).

2.       Add salt, very few curry leaves and boil the tamarind water for 10 mins.

3.       In a kadai, add 2 tsps of ghee and roast the Toor dal, pepper, Jeera, kandathippili and red chillies till golden brown. Allow this roasted mix to cool down for few mins and grind them in a mixer by adding few curry leaves. You can grind them first without adding water as a fine powder and then add little water and grind them to make it as a paste.

4.       Add this paste to the boiling tamarind water and stir well and allow this to boil for 5 more mins stirring at regular intervals.

5.       Add 2 tsps of ghee in the kadai, add mustard seeds and while it starts spluttering, add it to the Rasam and add little more curry leaves to the Rasam and switch off the stove.