Keera Kuchi Rasam

IMAGERY:

INGREDIENTS:
To grind:
Pepper - 1 1/2 tsp
Cumin seeds - 1 1/2 tsp
Toor dal - 1 tsp
Red chili - 1
curry leaves - 1 spring
Others:
Finely chopped tomato - 1 big
Turmeric powder - 1/2 tsp
Tamarind - lemon size
salt - to taste
Cooked toor dal - 1/2 cup
Asafoetida
For Seasoning:
Ghee/oil - 1 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Garlic pods - 2
curry Leaves - 1 spring
Chopped coriander leaves

PREPARATION:

• Roughly chop the drum stick leaves along with its stem . This is a little different from the usual method of taking the spinach. We include the small sticks too.

• Now cook the spinach in water so that we get the essence of spinach. Do not over cook the spinach as it will lose all the contents in vapor. Drain the extract and keep it aside.

• Dry roast all the ingredients given under 'to grind'. Roast it for a minute till you get the aroma.

• Grind these into a powder. Do not coarse grind.

• Extract tamarind juice and add the finely chopped tomatoes. Heat this till the raw smell goes.

• Now add the cooked, mashed toor dal along with the spinach extract and allow to boil a little.

• Then add two spoonful of the ground powder, turmeric powder, salt, asafoetida and let the mixture cook well.

• Season the rasam by heating oil/ghee followed by mustard seeds, cumin seeds, garlic pods and curry leaves.

• Garnish with finely chopped coriander leaves.

Keera Kuchi rasam ready....