Ulutham Paruppu Rasam

Method

1. 1

   Soak urad dal: Wash 3 tbsp ulutham paruppu (urad dal). Soak 1 hour. Drain.

2. 2

   Prepare dal water: Pressure cook soaked urad dal with 1 cup water for 4 whistles. Mash and dilute with half cup water.

3. 3

   Soak tamarind: Soak tiny piece of tamarind in half cup warm water. Extract and strain.

4. 4

   Prepare rasam base: In a pan add tamarind water, 1 crushed tomato, half tsp turmeric, 1 tsp rasam powder, half tsp cumin powder and salt.

5. 5

   Add dal water: Add urad dal water and 1.5 cups more water. Mix well.

6. 6

   Bring to a boil: Cook on medium heat until boiling.

7. 7

   Simmer: Cook on low heat 8-10 minutes. Urad dal gives this rasam a creamy, slightly thick body.

8. 8

   Make tempering: Heat 1 tbsp ghee. Add 1 tsp mustard seeds — when they pop add asafoetida, curry leaves and 1 dried red chilli.

9. 9

   Add tempering: Pour ghee tempering into the rasam.

10. 10

    Serve: Garnish with coriander. Ulutham paruppu rasam is nourishing and strengthening. Serve over rice or sip warm.