rasam

Rasam			No. of Portions	100
Ingredients	QTY	Unit
Toordal	1.5	Kg
Tomato	2	Kg
Tamarind	200	Gm
Green coriander	2	Bunch
Turmeric	20	Gm
Garlic (opt)	50	Gm
Salt	100	Gm
Lime	12	No.
Asafetida	25	Gm
Rasam powder:
Coriander seeds	300	Gm
Cumin	50	Gm
Peppercorns	100	Gm
Fenugreek seeds (methi)	20	Gm
Red chilly	75	Gm
Chanadal	75	Gm
Toordal	100	Gm
Tempering:
Coconut oil	1	Lt
Mustard seeds	50	Gm
Curry leaves	1	Bunch
Red chilly	25	Gm
Asafetida	25	Gm

Steps

1.	Clean, wash and boil toordal in app. 6-7 lt water.
	Cut tomatoes into quarters. Peel and crush garlic.
	Lightly roast and powder rassam powder ingredients.
	Boil tamarind and prepare pulp.
	Add tomatoes, garlic, rasam powder, salt, turmeric and asafetida to dal when it is almost done.
	Heat coconut oil and prepare tempering with mustard seeds, curry leaves, red chilly and asafetida. Pour into rasam.
	Add limejuice, green coriander and salt. Serve hot.

NOTE:

Generally while making sambar, plenty of water is added to toordal and as it gets cooked, water is taken out for the purpose of rassam.