Toor dal – 1/2 cup
Curry leaf – 3 sprigs
Turmeric powder – 1/4 tsp
Coconut oil – 1 tbsp + 1 tsp
Tamarind – a gooseberry sized ball
Water – 3 3/4 cups
Tomato – 2 numbers, big, each cut into 4 pieces
Salt as needed
Asafoetida – 1/2 tsp
Coriander powder – 3/4 tbsp
Powdered methi – 1/4 tsp
Garlic – 4 big cloves
Peppercorns – 11/2 tsp
Cumin seeds – 1 tsp
Dry red chilly – 1 number + 2 numbers
Ginger – 1 tsp, grated
Jaggery – a small piece/ as needed to balance the flavours
Cilantro – 2 tbsp ( also use the stems as they contain more flavour)
Mustard seeds – 1/2 tsp
Soak the tamarind ball in 1/4 cup of hot water for 30 minutes. Squeeze & strain the tamarind extract.
Cook the dal adding 11/4 cups of water, 1 tsp of coconut oil, 1 sprig curry leaf & 1/4 tsp turmeric powder in your pressure cooker. Simmer for 15 minutes after the first whistle. Add the tamarind extract, tomato pieces, 1 sprig of curry leaf, powdered methi, asafoetida powder, 3 3/4 cups of water & salt to the cooked dal; bring to a boil. Cover cook for 5 -10 minutes.
Crush the garlic cloves, ginger, peppercorns, cumin seeds & 1 dry red chilly using your mortar & pestle. Add this to the boiling rasam, mash the tomatoes with the back of your spoon. Add the coriander powder, powdered jaggery & bring to a final boil.
Strain this rasam & discard the residue. Heat 1 tbsp of coconut oil; splutter the mustard seeds, add 1 sprig of curry leaf & 2 dry red chillies. Pour this seasoning over the rasam. Garnish the rasam with the cilantro. Have this rasam hot.