INGREDIENTS:

• 6-7 Tomatoes
• 1/4 cup Tamarind pulp
• 1/3 cup Boiled & Mashed Tur Dal
• 8-10 Garlic cloves
• 1 Green Chilli
• Small piece of Ginger
• 1 tsp Hing/Asafoetida
• 20-25 Curry leaves
• 10-15 Black Pepper
• 2-3 tsp Rasam powder
• 1/2 tsp Haldi / Turmeric Powder
• 1 tsp Red chilli powder
• 1 tsp Mustard seeds
• 1 tsp Methi / Fenugreek seeds
• Small piece of Jaggery
• 1 -2 tsp oil

METHOD:

1. Crush curry leaves, pepper, garlic, green chilli and ginger in khal batta or khal dasto (Note: mortar and pestle; you can also grind in mixer). Keep it coarse don’t make it a paste. Keep aside.
2. Put little water in the tomatoes and crush the raw tomatoes by hand or potato masher. (Note: You can also grind the tomatoes in the mixer)
3. Strain the tomato puree and keep aside.
4. In a pan heat some oil. Add methi seeds, mustard seeds and hing.
5. Once mustard seeds splutter, add in the curry leaves, haldi powder, red chilli powder and the grinded mixture (ginger-garlic-chilli-pepper-curry leaves).
6. Now add tamarind pulp, tomato puree, tur dal, jaggery and salt as per taste.
7. Add little water and add rasam powder. Mix well
8. Let it boil for about 10-15 minutes.
9. Garnish with fresh finely chopped coriander leaves and serve hot.

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