How to make Rasam
Split red gram
or as per taste
First, take tamarind in a bowl and add boiling water into it. Let it soak for around 15-20 minutes.
After that squeeze and extract the pulp of tamarind and strain the mixture through a strainer. Keep it aside.
Cook split red gram in one cup of water until 1-2 whistles in a pressure cooker. Upon cooling churn the lentil with a hand blender and set aside.
Now in another vessel, heat 1 tsp of ghee. Add the mustard seeds to it, and when the seeds start popping, lower the flame and fenugreek seeds to it.
With the browning of fenugreek seeds, add the cumin seeds to this.
Now add the tomatoes, tamarind pulp, rasam powder, salt and water to this and bring it to boil.
Add the cooked lentil to this as well and mash the tomatoes lightly. Allow boiling this for four to five minutes.
Now just before switching off the flame, add the asafoetida, curry leaves and coriander leaves to this.
Finally, pour in the remaining ghee and switch off the flame. Serve hot with steamed rice, or as a soup along with suji papad.