PARUPU RASAM

INGREDIENTS:

Tamarind             -  lemon size
Tomato                - 1 Finely chopped
Cumin seeds        - 2 Tsp
Black pepper       - 1 Tsp
Red chillies         - 2
Garlic                  - 3 cloves
Asafoetida          - 1/4 Tsp
Toordhal             - 1 ladle mashed
Turmeric powder - 1/4 Tsp
Salt                      - as needed

To temper:

Ghee               - 1/2 Tsp
Toordhal         - 1/4 Tsp
Cumin seeds   - 1/4 Tsp

HOW TO MAKE:

Soak the tamarind and extract the juice keep aside.  Add chopped tomatoes, chopped coriander and curry leaves, salt, turmeric powder keep aside.

In a mixie add pepper and cumin seeds and give stroke to get coarsely.  Add garlic cloves and red chillies give a second stroke to get the mixture as shown below picture.  Add this mixture into the tamarind water which we kept already.

Add two cups of water in the mixture, use hand, mix it well and keep aside for 10 to 15 mins.  Heat ghee in a pan, add cumin seeds and toor dhal fry for a sec and add this mixture.  Allow it to boil, when the bubble gets started add the toor dhal paste and cook it 5 more mins or until the bubble gets started.  Turn off the stove, transfer to the serving bowl and cover with lid.  (For toor dhal paste, take 1/2 ladle of cooked toordhal when you prepare sambar.  Add 1/4 cup of water and make a liquid paste)

Serve hot with rice :-)