|
|
Broil the pepper, dhal (lentils), chillies, vendium, coriander seeds together in a pan till they become golden brown. Now add the cumin seeds continue to broil - remove from heat leave to cool the dry grind to a powder - & keep aside to cool.
Soak the tamarind in 4 cups of warm water for 15 - 20 minutes extract the tamarind the pulp add salt to taste, Asafoetida pwd. bring to a bubble - let it bubble nicely - lower flame add the powdered masala and let it come to a bubble again low flame & leave to simmer for about 5 minutes.
Season in little oil with mustard seeds/curry leaves, dry chillie. When the Mustard seeds crackle remove & pour over the rasam. Garnish with Chopped Corriander leaves. Serve hot with steamed rice or drink as a soup.
|
