Chettinad Rasam Recipe

• 1 cup Toor Dal
• 1 Tomato (diced)
• 1 Tamarind, marble sized
• 8 Garlic Cloves (crushed)
• 1 tsp Ginger (crushed)
• 2tsp Coriander (finely chopped)
• 1 tsp Methi Seeds
• 1 tsp Coriander Seeds
• 1 tsp Pepper
• 1 tsp Cumin Seeds
• 3 tsp Saunf
• 4 Red Chilies

• Soak tamarind in water and extract juice out of it.
• Cook dal in pressure cooker till it is soft.
• Take a pan and dry roast pepper, ½ tsp cumin seeds, saunf, coriander seeds, red chilies, methi seeds and then grind it to make powder.
• Take a saucepan and heat 2 tsp oil in it. When hot, put mustard seeds in it along with ½ tsp cumin seeds.
• When the seeds start to crackle, put 1 red chili and saute.
• Now, put chopped tomatoes, tamarind juice, ginger, garlic, 1 cup of water, salt to taste and the prepared spice powder.
• Cover it and let it cook till it starts emitting a special aroma of cooked masala.
• Add cooked toor dal, cover it and let it boil for another 3 to 5 minutes.
• Garnish it with freshly chopped coriander leaves and serve hot with rice and pappad.