A common part of South Indian meals, a very fluid curry to have with rice. Many prefer drinking rasam as it is. So says it has medicinal value, and recommended for fever and other common illness.
If you readymade rasam mix, you can skip steps 1 & 2
Dry roast the coriander seeds, chana, dal and pepper till you get a good aroma. Then reduce the heat and add Chilly powder. Mix it thoroughly.
Take out the mixture. You can store mixture in an airtight container. This is your own rasam mix.
Cook the Toor Dal in a pressure cooker with about 3 cups of water. Then mash it well. Add tomato to it and bring to boil
Add tamarind, salt and cook till the tomatoes are cooked. Add one and half teaspoons of rasam mix we prepared earlier.
Add coriander leaves and remove from heat.
Saute mustard seeds in a little oil also add curry leaves and asafetida. Add this seasoning to rasam.
Thats it. have it hot!
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