Mangalore Rasam

Ingredients 

• Tuvar dhal – 1/2 cup.
• Tamarind – lime size.
• Tomatoes – 2
• Green chillies – 2 (cut length wise)
• Rasam Powder – 3 tsp
• Sugar or Jaggery – (sugar – 2 teaspoon) (Jaggery – 1 tsp)
• Salt – according to taste
• Turmeric powder – 1/4 teaspoon
• Oil – 1 tsp
• ghee – 1 tsp
• Mastard seeds –  1 pinch
• Urud dhal – 1/4 tsp
• Curry leaves – as per wish
• Coriander – for garnishing

Method

• Pressure cook tuvar dhal with one cup of water and a pinch of turmeric powder.
• When cooked, take out and smash well.
• Soak tamarind in two cups of warm water for some time and take the tamarind water alone.
• In kadai, add oil, put chopped tomato, green chilli and the tamarind water.
• Add salt, rasam powder, sugar/jaggery and boil for 5 to 7 minutes.
• Now add the smashed dhall and again cook for 5 minutes, by adding curry leaves and coriander leaves.
• In another pan, add, ghee, mustard seeds, urud dhall and fry for 2 minutes and pour this to the above rasam.
• Serve the hot mangalore rasam with rice.