CORIANDER RASAM

Components

2 tablespoons finely chopped fresh coriander stems
2 1/2 cups dal water (2 tablespoons divided pigeon peas prepared with 3 cups water, 1/4 tsp turmeric powder and 1/4 tsp asafeotida).
1 tablespoon tamarind pulp.
1/2 tsp asafoetida (hing).
1 tbsp rasam powder.
1/2 tsp turmeric powder.
1 tsp crushed black peppercorns.
Salt to taste.
2 tbsps sliced fresh coriander leaves.
Tempering.
2 tablespoons ghee.
1 tsp mustard seeds.
1/4 tsp asafoetida (hing).
10-15 curry leaves.
To serve.
Steamed rice.

Technique.

1. Heat water in a deep pan. Include coriander stems, tamarind pulp, asafoetida, rasam powder, and turmeric powder and blend well. Bring the mixture to a boil and cook for 4-5 minutes or till the mix has actually minimized to half of its volume.
2. Include dal water, crushed black peppercorns and salt and mix well. Prepare for 3-4 minutes.
3. To make the tempering, heat ghee in a small pan. Include mustard seeds and let them splutter. Include asafoetida and curry leaves and blend well. Prepare for 30 seconds.
4. Transfer the tempering into the rasam and blend well. Cook till it pertains to a boil.
5. Add coriander leaves and blend well.
6. Transfer into a serving bowl and serve hot with steamed rice.

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