Miriyala Rasam

In gradients:

2 tbsps cooked and mashed tur dal/kandi pappu 

1 large tomato, chop into small pieces

1/4 tsp turmeric pwd

tamarind, small lemon size, extract juice in half a cup of water

4-5 curry leaves

salt to taste

3 cups water

For Popu:

1/2 tsp mustard seeds

1/4 tsp cumin seeds

pinch of fenugreek seeds

1/4 tsp asafoetida/hing

1 dry red chilli

few  curry leaves

1-2 tsps  oil     

Dry roast the below in gradients in to coarse powder

1 tbsp Tur dal

2 tbsp Pepper /Miriyalu                                          

1 1/2 tbsp Coriander seeds

pinch of Fenugreek seeds

3/4tbsp cumin seeds

                       

Preperation Method:

Heat a deep vessel, add 4 cups of water, chopped tomatoes, tamarind extract, salt, turmeric pwd, curry leaves and bring to a boil. 

 Add the charu podi we made before and mashed dal and cook for another 5 mts.

Heat oil in a pan, add mustard seeds.cumin seeds,fenugreek seeds and as they splutter, 

add red chili and curry leaves and  fry for a few seconds. Add asafeotida and turn off heat.

Add this to the rasam and combine. Garnish with coriander leaves and serve with white rice.