வதக்கிய ரசம் / Spicy Tadka Rasam

Again learnt it from a cookery show.The cooking procedure is similar to the usual rasam with little deviation.Even though the preparation part is bit time consuming the steps involved are very simple so "Beginners" make a try

Ingredients
Part 1 - Soaking

• Tamarind - small lemon ball sized
• Luke warm water - 1 cup
• Rasam Powder - 11/2 tablespoons

Part 2 - Pressure Cooker

• Toor dhal - 1/4 cup
• Turmeric - a pinch
• Oil - a drop
• Water - as requirred

Part 3 - Tadka and Saute

• Oil - 2 teaspoons
• Methi seeds - 1/2 teaspoons
• Red Chilly - 1 or 2 
• Garlic - 4 pods (finely chopped)
• Green Chilly - 1 slited (optional)
• Curry leaves - 5 leaflets
• Tomato - 2 (finely chopped)
• Hing - little

Salt - 2 teaspoons or as required

Part 4 - Seasoning and Garnishing

• Ghee - 1 teaspoon
• Mustard seeds - 1/2 teaspoon
• Coriander leaves - little

Method

Step 1 - Extraction of tamarind water

• Soak tamarind in luke warm water for about 15 minutes

• Squeeze the pulp and extract juice.Add 2 more cups of water while extracting juice.Discard the pulp
• Dissolve rasam powder in the tamarind juice without any lumps and keep it aside

Step -2 - Preparing dhal water

• Take dhal in a cooker separator.Add a pinch of turmeric and a drop of oil to it
• Pour water till the contents get immersed.Pressure cook for 4 whistles

• Once the dhal is cooked pour 2 more cups of water and mash well.The mashed dhal will settle down and water will be in the upper portion

Step 3 - Tadka and Saute

• Heat oil in a pot / vessel.Add red chillies and methi seeds
• After few seconds put green chillies, garlic and curry leaves.Fry till the raw smell of garlic diffuses

• Add chopped tomatoes and little salt.Saute well

Step 4 - Rasam Preparation

• Now pour in the tamarind extract.Add salt to it and boil well
• The raw smell of the rasam powder should disappear

• Add dhal water and boil for some more time.Switch off the stove

Step - 4 Seasoning and Garnishing

• In a separate pan or a small laddle heat ghee and splutter mustard seeds so also hing

• Drop it into the above rasam and boil for few minutes
• Garnish with finely chopped coriander leaves before turning off the stove

Hot spicy rasam is ready.Mix it rice and serve it with any curry of your choice