Ingredients: 1/4 cup Arhar dal (Split Toor Dal) – cooked,18 grams Tamarind – soaked in warm water for 110 minutes,2 Tomatoes,2 cloves Garlic,1 Green Chilli,2 teaspoons Rasam Powder,1 teaspoon Mustard seeds,1 pinch Asafoetida (hing),1 sprig Curry leaves,2 sprig Coriander (Dhania) Leaves – finely chopped,1 teaspoon Ghee,Salt – to taste
Time in minutes: 25 Servings: 4 Course: Side Dish Diet: Vegetarian
Instructions: To begin making Thelivu Rasam Recipe, wash and pressure cook the toor dal for 2 whistles and keep aside till the pressure releases naturally.Make a smooth paste of the tomatoes, garlic cloves and green chilli using a blender and keep aside.Heat ghee in a pan. Once heated, add the mustard seeds on a low heat and let them crackle.Add the asafoetida, curry leaves and let them splutter for a few seconds.Add the ground tomato paste, tamarind pulp, rasam powder and enough water to your desired consistency and bring it to a rolling boil.Now, mash the cooked dal and add it to the pan, season with salt and simmer for about 2 minutes on medium heat.Garnish with coriander leaves and switch off the heat.Serve the Thelivu Rasam Recipe along with Steamed Rice, Elai Vadam Recipe (A Traditional South Indian Rice Papad), Bajri Ki Roti Recipe and Mulakootal (Vegetables In Coconut Gravy) Recipe for a complete weeknight dinner.