|
Toor dal Red chillies Cocunut gratings Coriander seeds Jeera Salt |
2
Heaped Table Spoon 3 2 Table Spoon 1
Table Spoon 1 Table Spoon To taste |
Soak tamarind in water. Roast toor dal,
coriander seeds, jeera and chillies in a little oil. Grind with coconut. Add water, extracted tamarind juice,
salt and a pinch of sugar. Boil. Season mustard and asafoetida in ghee.
Add it to the rasam. Garnish with curry leaves and coriander leaves.
