MASALA RASAM (KONGU NADU)

INGREDIENTS:

Cut small onion  1/4  cup

Tomato  1  medium size

Coriander seeds  2  1/2  tsp  (Two and a half  tsp)

Cumin seeds  1  1/2  tsp(One and a half  tsp)

Fenugreek  1  tsp

Red chillies  4

Asafoetida  1/4  tsp

Turmeric powder  1/4  tsp

Mustard seeds  1/2  tsp

Urad dhal  1  tsp

Thick tamarind extract  2  tbsp

Jaggery  2  tsp

Curry leaves  A few

Water  350  ml  (Approximately)

PREPARATION METHOD:

Dry grind coriander seeds, cumin, 1/2 tsp fenugreek and 3 red chillies.

Now add tamarind extract and little water and grind.

Cut tomato into length wise pieces.

Add 2  tbsp oil to a hot pan and add mustard seeds, fenugreek and one red chilly.

Add cut onion and asafoetida and fry till it becomes soft.

Add tomato, curry leaves and turmeric powder and fry till tomato is cooked.

Add the ground paste, jaggery, salt and remaining water.

Mix well  and check for taste.

This rasam should be thick in consistency.

Let the rasam boil for two minutes.

Add ghee and switch off the stove.

Serve hot with hot white rice.