- Mint - 2 - 3 handfuls (finely chopped)
- Garlic - 4
- Curry leaves - few
- Red chillies - 1 - 2 (halved)
- Green chillies - to taste
- Toor dal - 2 tbsp
- Tomato - 1
- Pepper corns - 1/2 tsp
- Cumin seeds - 1/2 tsp
- Hing - 2 pinches
- Fenugreek - 2 pinches
- Mustard - 1/4 tsp
- Tamarind - gooseberry size (soaked in hot water)
- Salt to taste
- Oil - 1 tbsp
- Make a powder of cumin seeds & pepper corns together & keep it aside.
- Pressure cook dal & tomato till it becomes mashy.
- Allow it to cool & mash it well by adding tamarind water.
- Add salt & check the taste. Add water if necessary.
- Heat oil in the pan & splutter mustard, fenugreek, chillies, garlic & curry leaves.
- Add half of the mint & fry well.
- Now add the dal water.
- When the rasam stars boiling, then add cumin - pepper powder & rest of the mint leaves.
- Allow it to boil for another 30 - 60 seconds & then remove it from the flame.
- Serve it with rice.
Tips for the recipe - Do not allow the rasam to boil too much or else it makes the rasam less tasty. If you want to add more mint leaves, you can add it while frying.