Recipe: Make puree out of a lemon sized ball of tamarind.
- Boil ½ tbsp of (Pigeon Pea) toor dal in pressure cooker. Mash it and keep aside.
- Boil 2 cut tomatoes, tamarind puree, salt, curry leaves, asafoetida and ½ tbsp of Rasam Powder for 5 min.
- Add the mashed (Pigeon Pea) toor dal and a glass of water to it and simmer for 5 min.
- Season the Rasam with ghee and mustard seeds and garnish with coriander leaves.