Poricha rasam recipe

INGREDIENTS:

1. Split bengal gram - 1 tablespoon (tbsp.)
2. Black pepper - 1 teaspoon (tsp.)
3. Fresh shredded coconut - 2 teaspoon (tsp.)
4. Dry chili - 4
5. Tomato - 2
6. Coriander seed - 1 teaspoon (tsp.)
7. Green chili - 2
8. Coriander leaf - 1 sprig
9. Tamarind - 1 lemon size
10. Asafoetida powder - little
11. Salt - as needed

PREPARATION:

1. Roast bengal gram, coriander seeds, dry chili, black pepper. Roast the coconut as well.  Grind these two roasted ingredients into a coarse rasam powder.
2. Soak tamarind in 2 tumbler or cup of water and get the juice. To this add green chili, coriander leaves, rasam powder, salt.
3. In a separate pan heat oil. add asafoetida powder. Now add the tamarind juice and cook until effervescence occupies the top layer and the rasam starts to boil.
4. Remove from heat garnish with coriander leaves and serve.

NOTES:

1. if you like you can add jaggery size of tamarind seed at the end.