Ingredients:
½ cup cooked toor dal
8 – 10 Red chilly
A Pinch Asafetida
1 sp Black Pepper
Coriander seeds
2 tea sp. Coconut (optional)
Salt
2 tea sp Tamarind paste
2 – 3 cups water
1 sp ghee
1 sp oil
½ sp Mustard seeds
curry leaves
Method:
In a pan pour 1 sp oil and fry red chilly, black pepper, coriander seeds well.
Grind them with coconut and water. Keep aside.
In the same pan, pour the ghee and make seasoning with mustard leaves and curry
leaves.
Add 2 cups water and tamarind paste. Mix well.
Add salt, asafetida and grind paste. Mix well and allow it to boil for a while.
Add cooked dal and water. Again bring it to a boil.
Add ½ cup water and again bring it to a boil.
Remove from the fire and serve with hot rice.
As usual normal person can add ghee while eating.
Ghee will give a good taste for rasam rice.
Note: When you prepare this rasam for normal people you increase coconut quantity and that will increase the taste of the rasam.