Rasam, in general is good for general health. This Rasam is very apt for the rainy/cold season. It helps to alleviate cold, cough and fever. From 6 month baby to the aged all can eat. It comes with lot of medicinal values.

Ingredients:
- Tamarind Paste – 2 tsp. (Mix it with 1 cup of water)
- Tomato – 1 ripe
- Turmeric powder – ¼ tsp
- Asafoetida – ¼ tsp
- Curry leaves – 1 sprig
- Coriander leaves – for garnishing
- Salt – to taste
- Toor dal – ¼ cup
- Grated jaggery – 1 tsp
To Grind:
- Channa dal – 2 tsp
- Coriander seeds – 1 tbsp
- Red chili – 4 number / to taste
- Whole black pepper – 10 numbers
- Cumin seed – 2 tsp
- Grated coconut – 1 tbsp
- Ghee/oil – few drops
For Seasoning:
- Ghee – 1 tsp
- Mustard seeds – 1 tsp
- Cumin seeds – ¼ tsp
- Curry leaves- few
Serves – 3 persons
Preparation Time – 5 min
Cook Time – 15 min
Preparation:
- Cook the Toor Dal with sufficient water and a pinch of Turmeric powder using a pressure cooker up to 3 whistles.
- Take the Eeya Chombu/any vessel and add the Tamarind water, Turmeric powder, Asafoetida, chopped Tomato, Curry leaves and Salt. Cover it with lid. Bring in to a boil until the raw smell of the ingredients is gone.
- Take a Kadai and add few drops of Ghee/Oil. Add the Channa dal, coriander seeds and red chili and fry for few minutes. Add Pepper, cumin seeds and grated coconut and fry for 1 minute and switch off the flame. Take it out and let it cool.
- In the Mixer, add the fried items and grind until powder consistency. Then add little water and grind into paste consistency.
- Add the ground paste into the boiling Tamarind water and add 2 cups of Water. Then add cooked and mashed Toor dal and grated Jaggery and mix it well. Boil until when you see foam on the top. Switch off the flame.
- Take a Kadai, add the Ghee/Oil and heat it. Add the Mustard seeds and cumin seeds. When it splutters, add the curry leaves. Pour it into the Rasam. Garnish it with Coriander leaves.
- Serve it hot with Rice. You can drink it like soup as well.
Note:
- If you use Eeya Chombu (Controversial topic as its Lead based), the Rasam will taste much better. Its iconic use in Brahmin families over centuries is well documented.
- You can add few cloves of Garlic while seasoning and pour it into Rasam.
- The consistency should be little thick than the usual Rasam.
- You can add few curry leaves while roasting the items and grind it. It gives a nice taste.