Karnataka style Saaru ( Rasam)

 

Tomato - 2 round ones - ripped ( see preparation notes)
Cooked Toor dal water - 1/2 cup  ( see preparation notes)

Tamarind paste - 1/2 tsp ( store-bought)

Garlic - 5  big cloves crushed

Green chili - 1

Red chili powder - 1/4 tsp

Rasam powder - 1.5 tsp ( Priya brand)

Fenugreek seeds - 3

Mustard seeds - 1/4 tsp

Dry red chili - 1 broken

Asafoetida / Hing - 1/4 tsp

Turmeric - 1/4 tsp

Curry leaves - 6 teared

Cilantro leaves - 1/4 cup

Water - 1.5 cups

Preparation Notes: 

1. MW tomatoes for 10 mins with little water and let them cool and squeeze them nicely and keep aside.
2. For Toor dal water - pressure cook toor dal and just use water on top and rest of dal you can use for your pappy pr any type of dal

Method:

1. Heat oil in a pan, add fenugreek seeds, mustard seeds, urad Dal, dry red chili, green chili, garlic, curry leaves, and fry till garlic is a light brown color.

2. Now add hing, tomato pulp, toor dal water, tamarind paste and mix well

3.Now add rasam powder, red chili powder, salt, cilantro, and water and let it boil for 10 mins on medium flame.

4.Now boil for 5 more mins on low flame and switch off the flame.

5.Serve with hot rice and ghee