RASAM

Ingredients:
1\2-cup boiled tuvar daal,
2-tbsp boiled black tamarind,
2-pices boiled tomato,
1-tbsp turmeric powder,
1\2-tbsp mustard seeds,
1\2-tbsp cumin seeds.

Masala to be grounded:
1-tbsp coriander seeds,
1-tbsp cumin seeds,
1-tbsp fenu Greek,
4-nos dry red chillies,
7-nos black pepper corn,
1-tbsp oil,
Salt to taste.Method:
Step 1: Heat the 1-tbsp oil in tava and add all ingredient of masala for grounded.

Step 2: In low flame roasted all this masala for 2-3 minutes.
Step 3: When it is cool, grind it in mixer.

Step 4: In a separate bowl, mix tuver daal and required quantity of water and churn it well.
Step 5: Boiled tomato and boiled black tamarind and drain it in bowl.
Step 6: Mix tuver daal, tomato and black tamarind and ground paste.

Step 7: Take another pan, heat 2-tbsp oil and add mustard seeds, cumin seeds, curry leaves, add prepared material and salt if needed.

Step 8: Heat for 5 minutes and serve hot with vegetable rice.

Submitting this very nice event of “Regional-Cuisines-Of-India” for “Tamil Cuisine”.
Host by Lakshmik. Thank you Lakshmik.