Rasam 2 - KALYANA RASAM

KALYANA RASAM :

Ingredients : Tamarind - 1 medium lemon size, Tomato - 2 nos., Red chillies - 5 nos., Green chillies
                       - 3 nos., Pepper - 16 to 20 nos., Jeeragam - 1 tablespoon, Asafoetida(perungayam)
                       - 2 katti, salt, Turmeric powder - 3/4 teaspoon, finely cut coriander leaves - 3 tabspn,
                        curry leaves, cooked dhal - 1 cup, jaggery(vellam) - 1/2 spoon.
Preparation:

1.  Make Tamarind puree in 2 and half tumblers of water.  (adding 3/4 tumbler each time to make
     puree will extract the entire juice rather than adding lots of water and filter it few times.)
2.  Add finely chopped tomato - 1 no. to this.
3.  Slit red chillies - 5 nos. lengthwise (must), and green chillies - 3 nos. (lengthwise) and add.
4.  Add salt, turmeric powder 3/4 spoon, curry leaves - 1 arc. (This adds lot of flavour to the
     rasam rather than only leaves), vellam (jaggery) - 1/2 spoon.
5.  Allow this mix to boil in medium flame for about 5 minutes.
6.  Coarsely powder 16 to 20 nos. of pepper  and 1 tablespoon of jeeragam and add to this.
7.  Immediately add cooked dhal mixed in 2 and half tumblers of water.
8.  Add more water if required.
9.  Allow the yellow froth to appear on the top.
10. Do not boil rasam.  When the yellow layer appears, remove from flame.
11. Add chopped coriander leaves 3 tablespn and 1 no. of finely chopped tomato to this rasam.
12. Garnish with spluttered mustard seeds and curry leaves in 1 to 2 spns of ghee.
13. Stir and serve each time for uniform taste till the last drop.