Soak dal for 15 minutes (to reduce cooking time) and pressure cook for 3 whistles.Mash it well and keep it aside. Do not add too much water while cooking dal.
Soak tamarind in warm water and extract its juice (1 cup). Throw the pulp.
Heat 2 tsp of ghee, add mustard seeds, when it splutters, add jeera seeds, red chilli (break it), hing, green chilli, garlic, ginger, curry leaves and tomatoes.
Saute for a few minutes, then add tamarind water, turmeric powder, salt needed and rasam powder.
Simmer and let it boil for 10 minutes until the raw smell of the tamarind goes. (pic -3)
Then add the cooked tur dal along with 1 1/2 cups of water. When froth starts forming on the top, switch off the flame. (picture-4). Do not boil the rasam as it will loose its flavor.
Garnish with coriander leaves and serve hot with steamed rice or have it as a soup.
Note– In case, if you run out of rasam powder, you can do this with sambar powder also.
More South Indian Rasam varieties – (Tamil style)
Jeera Rasam (cumin pepper rasam)
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