SPICY TAMARIND RASAM

Preparation Method :

• Heat the oil in a non-stick pan. Saute the garlic cloves for a minute, then remove and set aside.
• Boil water in a deep pan. Add the pigeon peas and diced tomato and cook, covered, until soft. Mash and reserve.
• To make the rasam powder, dry roast the cumin seeds, peppercorns, chillies, coriander seeds and chana dal in a non-stick pan until lightly browned. Cool and grind to a powder.
• Put 600ml water in a pan with the tamarind pulp, along with the salt, asafoetida, turmeric and rasam powder. Bring to the boil and simmer for 5 minutes, or until the raw tamarind smell disappears.
• Add the mashed dal to the pan and bring back to the boil. Reduce the heat and simmer for 5 minutes. Strain and return to the boil.
• For the tempering, heat the oil in a pan, then add the mustard seeds, chillies and curry leaves and saute until the seeds splutter. Add to the boiling rasam.
• Cover immediately to trap the flavours and serve piping hot.