Paruppu rasam recipe

INGREDIENTS:

1. Pigeon pea - 1/2 cup
2. Chopped tomato - 2
3. Chopped green chili - 3
4. Chili powder - 2 teaspoon (tsp.)
5. Coriander powder - 3 teaspoon (tsp.)
6. Crushed Ginger - 1 inch
7. Turmeric powder - 1/2 teaspoon (tsp.)
8. Tamarind - a small lemon size
9. Coriander leaves - 10
10. -- For Tempering --
    1. Ghee - 1 teaspoon (tsp.)
    2. Mustard seed - 1/2 teaspoon (tsp.)
    3. Cumin seed - 1/2 teaspoon (tsp.)
    4. Asafoetida powder - 1/4 teaspoon (tsp.)
    5. Curry leaves - 5
11. Salt - to taste

PREPARATION:

1. Pressure cook or cook the pigeon pea, mash it and keep it aside.
2. Add one cup of water to tamarind and get juice out of it.
3. In a pan add tomato, green chili, chili powder, coriander powder, turmeric powder, ginger, coriander leaves, salt to taste, tamarind juice, 1 cup of water and bring to boil.
4. Add the cooked pigeon pea to the boiling tamarind, bring to boil and keep it aside.
5. In a separated pan melt ghee, add mustard seed, cumin seed when they start to splatter add curry leaves, asafoetida powder. Add this to the Rasam and serve.

NOTES: