Poricha Rasam

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I learnt this authentic recipe from my mother in law. This rasam does not require tamarind or cooked dhal.
It is very easy to prepare in a jiffy.It is good to have even as plain soup without rice or just have it with hot rice with little ghee.

Ingredients
Tomato: 2 medium size
Salt: 1 tsp
Turmeric powder:1/4 tsp
Asafoetida (hing): 1/4 tsp
Chopped coriander leaves: 2 tablespoon
Curry leaves: a sprig


To fry and grind
Oil: 1/2 tsp
Toor dhal: 1 tsp
Pepper: 1 tsp (or 1/2 tsp if you want it less spicy)
Red chilli: 1 
Jeera (Cumin seeds): 1/2 tsp


To temper
Oil: 1/2 tsp
Mustard seeds: 1/2 tsp
Cumin seeds: 1/ tsp (Optional)


Procedure:
Step 1:
Grind the tomato well in a mixer/blender

Step2:
Add 2 cups of water, tumeric, asafoetida, curry leaves,salt and boil in medium for about 10 minutes

Step3:
Meanwhile heat little oil in a pan and fry the toor dhal, red chilli and pepper.Once it is almost fried add the cumin seeds at the end and fry not than 30 seconds.


Cool this to room temperature and powder it in a mixie

Step4:
Once the tomatoes are well boiled add this powder to the rasam.

Step5:
Add chopped coriander leaves and increase the flame and boil until you see the first bubbles

Step6:
Switch off the flame immediately


Step7:
Heat 1 tsp of oil in a pan and add mustard seeds. Once it starts spluttering pour this into the rasam


Notes:

• You can also smash the tomatoes well with hand instead of grinding. I find it easy to grind
• Add cumin seeds only at the end when frying. If the cumin seeds are fried for long it will bring up a bitter taste
• Switch off the flame immediately when the rasam starts boiling after adding the spice powder.If it is allowed to boil more than that it will taste like kashayam.This is a basic funda for any rasam recipe