Rasam

• Tur dal – 1 tbsp
• Jeera – 1 tsp
• Black peppercorns – 1 tsp ( 10 -12)

Method for Rasam :-

• Tomatoes – 3 medium
• Tamarind – 1 gooseberry size ( paste- 1 tsp )
• Garlic – 2 ( optional )
• Cooked dal – 1/4 cup ( optional )
• Rasam powder  – the above mentioned amount
• Chilli powder – 1 tsp or more as per taste
• Hing – a pinch  ( if you are not adding garlic )
• Salt to taste
• Oil , Mustard seeds & curry leaves for seasoning.
• Coriander leaves – 1 small bunch

1. Chop the tomatoes  and add 4 cups of water& salt  . put to boil till they have turned mushy ,
2. Add the tamarind paste and the garlic (optional ) / hing  . let simmer  for another 3 minutes minute .
3. Add the rasam powder , chilli powder  &  the dal  let simmer for some more time .
4. Add more water if necessary  for a watery consistency
5. Add chopped coriander leaves  and then switch off gas .
6. Add the seasoning of mustard & curry leaves .
7. Garnish with a little more coriander leaves & close lid for some time .

Sheeth with rasam , Karate balukk – ( http://konkanikhann.blogspot.com/2014/04/kartya-balukk-peet-lavunnu.html) , mitta galli ambuli , Surna sukke – ( http://konkanikhann.blogspot.in/2014/12/surna-sukkein.html ) & cabbage upkari
Note :-

1. You may use left over dali thoy for this .
2. This tastes best when it has a watery consistency !
3. Can be had as an appetiser too !