Pondu Thakkali Rasam Recipe
- Toovar dal/yellow lentil - 2 tbsp
- Tomatoes - 2 (chopped)
- Cumin seeds/Jeera - 1 tsp
- Milagu / pepper corns - 1 tsp
- Dried red chili - 2
- Garlic cloves - 4-5
- Mustard seeds - 1 tsp
- Ghee - 1 tbsp
- Salt to taste
- Asafoetida - 1/8 tsp
- Turmeric powder - 1/4 tsp
- Imli/tamarind - 2 tbsp
- Curry leaves - 1 sprig
- Few Coriander leaves for garnishing
Soak the tamarind in 1 cup of warm water for 15 minutes. Now strain it by removing the pulp and add the tamarind water in a sauce pan.
Pressure cook yellow lentil with 1/4 cup of water. Mash it nicely.
Now add chopped tomatoes, a pinch of asafoetida, turmeric powder in the pan and boil it for few minutes on low flame. Keep stirring in between.
Roast cumin seeds, pepper and red chilies in a small frying pan. Let it cool down and crush it coarsely using a mortar and pestle. You can use blender too.
Add these crushed spices in sauce pan.
Crush the garlic cloves lightly and add it too!
Now add the cooked lentil and 2 cups of water into it and add some salt and mix it well. Let it simmer for 2 minutes and remove from the flame and keep it aside.
Take a small frying pan and add 1 tbsp ghee and mustard seeds to it. Once the seeds crackle, add curry leaves and saute for few seconds and add this into the mix and garnish it with some coriander leaves.
Enjoy it with some steamed rice or you can also drink it as a soup.