KURGI RASAM

This is a recipe which is easy and can be followed on a lazy day.

Ingredients
Toor daal 1 cup
Tomato 2 big
Garlic pods 1 whole
Coriander leaves with stems
Jeera powder 1 tsp
Haldi 1 tsp
Pepper powder 1/2 tsp
Red chilli powder 1 tsp
Tamarind paste 1 tsp
Salt to taste
Coriander leaves for garnishing

For the tadka (tempering)
Oil 2 tsp
Mustard seeds 1 tsp
Hing 1/2 tsp
Curry leaves 8-10
Red chilli 2

Method

Pressure cook daal with whole tomato, garlic pod, coriander leaves with stem and sufficient water. Cool it. Put the daal mix in a blender. Take out the pulp through a strainer.

In a kadai, add daal pulp. mix jeera powder, pepper powder, red chilli powder, tamarind paste, haldi and salt to taste. Mix well and add water as needed to make it to the rasam consistency. Keep the kadai on medium flame and bring it to a boil.

Heat a small pan. Add oil, mustard seeds. As they splutter add hing, curry leaves and red chilli. Add this tempering to the boiling rasam. Cover. Garnish with coriander leaves. Serve hot with white rice and ghee and not to forget the papad.