TOMATO - 1 CHOPPED

firstly, in a large kadai take 1 tomato, 2 inch ginger, 3 chilli, few curry leaves and 2 tbsp coriander.

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WATER - 5 CUP

also add ½ tsp turmeric, 1 tsp salt and 5 cup water.

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BOIL - 15 MINUTES

mix well, cover and boil for 15 minutes.

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TOMATO SOFTENS

after boiling, the tomato has softened and all the flavours are in the water.

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TOOR DAL - 1.5 CUP

further, add 1½ cup toor dal and get to a boil

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OIL - 3 TSP

prepare the tempering by heating 3 tsp oil. you can also use ghee for better flavour

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DRIED RED CHILLI  

splutter 1 tsp cumin, 1 dried red chilli, few curry leaves and pinch hing

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TEMPERING

pour the tempering over the rasam

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COCONUT - 2 TBSP

also add 2 tbsp coconut, 2 tbsp coriander and 2 tbsp lemon juice. mix wel

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READY TO EAT

finally, enjoy lemon rasam with steamed rice or you can drink it as soup

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PEPPER - 2 TSP

firstly, to prepare the spice mix, in a pan take 2 tsp pepper, 1 tsp cumin, ¼ tsp methi, ½ tsp coriander seeds and few curry leaves.

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TURNS AROMATIC

roast on low flame until the spices turn aromatic and curry leaves turn crisp

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COARSE POWDER

cool completely, and grind to a coarse powder. rasam spice mix is ready. keep aside

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CURRY LEAVES

in a large kadai take 1 tomato, few curry leaves, ½ tsp turmeric and 1 tsp salt

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TAMRIND EXTRACT

also, add 1¼ cup tamarind extract and 5 cup water

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BOIL - 15 MINUTES

mix well, cover and boil for 15 minutes.

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TOMATO SOFTENS

after boiling, the tomato has softened and all the flavours are in the water.

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SPICE MIX

further, add prepared spice mix, 1½ cup toor dal and get to a boil

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TEMPERING

pour the tempering over the rasam and add 2 tbsp coriander. mix well.

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READY TO EAT

brush with oil and toast on low to medium flame until the tacos turn crispy.

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