Spicy Rasam

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Ingredients
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Small onions - 5 nos , sliced
Tomato - 1 no
Tamarind pulp - 1 Tblsp
Curry Leaves - A handful
Garlic pods - 4 to 5
Coriander Leaves - A Handful
Mustard Seeds - 1 Tsp
Asafoetida - 1/2 Tsp

For Powder :

Sambar Dhal ( Tuvar Dhal ) - 2 Tblsp
Coriander Seeds - 1/2 Tsp
Pepper - 1 Tblsp
Jeera - 1 Tblsp
Red Chillies - 4


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Method
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1. Fry all ingredients for powder and grind it along with the tomato and
keep aside
2. Heat oil in a kadai , add the mustard seeds , curry leaves .
3. Add the asafoetida , onions , garlic and fry till onions are half cooked
4. Add the tamarind pulp and the ground paste .
5. Add 2 glasses of water , salt and allow it to boil.
6. When it is done , add the coriander leaves for garnishing.

Gooseberry Rasam

This rasam is too tangy and it is so good to eat with hot rice

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Ingredients
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Big sized gooseberry - 5 to 6
Toor Dhal - 1/2 cup
Sesame Seeds - 1 Tsp
Curry Leaves - A handfull
Garlic - 4 to 5 crushed
Rasam Powder - 2 Tsp
Coriander Leaves - finely chopped , a handfull
Mustard Seeds - 1 tsp
Dry Ginger Powder - 1 Tsp
Pepper Powder - 1 tsp
Tumeric Powder - 1 Tsp
Asofoetida - a pinch
Oil
Salt to Taste

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Method
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1. Pressure Cook the dhal and keep aside
2. Remove the seed from the gooseberry by scrapping it around with a knife round and
round
3. Heat oil in a kadai . Add sesame seeds and curry leaves .
4. Add the gooseberry , turmeric and salt and fry till they turn soft.
5. Add the cooked dhal, ginger powder , pepper powder , rasam powder and salt .
6. Allow the rasam to cook and bring it to a boil.
7. For the tadka, heat oil , add mustard seeds . Add the crushed garlic and fry it .
8. Add asofoetida and pour the tadka to the rasam. Garnish it with coriander leaves.