Potato (Idaho) 1
Green Chillies 3
Turmeric Powder a pinch
Tamarind 1 and 1/2 inch sized ball
Garlic Pods 3-5
Cilantro 20-30 leaves
Salt to taste
Fenugreek seeds a pinch
Urad dal 1 tsp
Cumin seeds 1 tsp
Mustard seeds 1 tsp
Broken red chillies 3
Curry leaves 5
Oil 1 tbsp
Method of preparation:
Wash, peel and chop potato into cubes.
Soak them in cold water until needed.
Peel and chop onion. Remove stems and slice green chillies.
Peel and mash lightly garlic pods.
Soak tamarind in a cup of water for 15 minutes and extract all the juice.
Wash and roughly chop cilantro.
Heat oil in a pan, add all talimpu ingredients in order.
When dal turns light brown, add mashed garlic pods, sliced green chillies, chopped onion and potato cubes.
Cook covered for a minute and add tamarind extract, 4-5 cups of water, turmeric powder and salt.
Let the rasam boil until it comes to required consistency.
Garnish with chopped cilantro and serve hot with rice.
Notes: If rasam turns too watery, then mix tbsp of rice flour with few tbsps of water and add to it.