Ulutham Paruppu Rasam

Ingredients

• - urad dal water
• - Small tamarind ball
• - 2 tomatoes
• - 4 garlic cloves
• - 1.5 tsp rasam powder
• - 1/4 tsp turmeric
• - 1 tsp mustard seeds
• - 1 tsp ghee
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh coriander

Method

1. Soak urad dal: Wash 3 tbsp ulutham paruppu (urad dal). Soak 1 hour. Drain.
2. Prepare dal water: Pressure cook soaked urad dal with 1 cup water for 4 whistles. Mash and dilute with half cup water.
3. Soak tamarind: Soak tiny piece of tamarind in half cup warm water. Extract and strain.
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. Add dal water: Add urad dal water and 1.5 cups more water. Mix well.
6. Bring to a boil: Cook on medium heat until boiling.
7. Simmer: Cook on low heat 8-10 minutes. Urad dal gives this rasam a creamy, slightly thick body.
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. Add tempering: Pour ghee tempering into the rasam.
10. Serve: Garnish with coriander. Ulutham paruppu rasam is nourishing and strengthening. Serve over rice or sip warm.