Panner Rasam

Ingredients:

• ½ cup cooked Thur dal
• 1 sp Tamarind Paste
• 1 – 1 ½ sp Rasam Powder
• For Seasoning:
• 1 sp Mustard seeds
• 1 sp Cumin seeds
• ¼ sp Turmeric powder
• A pinch of asafetida
• Salt
• ½ sp Ghee
• Coriander leaves
• Fresh rose pattels

Method:

• In a pan make seasoning.
• Pour 1 cup water and add ‘tamarind paste’.
• Mix well and add Rasam powder, turmeric powder and asafetida powder.
• Now keep the pan on stove.
• Let it boil for 5 – 10 min.
• Add cooked dal.
• At this time you add 1 cup water more in the rasam.
• Bring it to a boil and remove from the fire and add rose pattels and coriander leaves.
• The rose pattles will give a nice aroma to this rasam.

Notes:

• You can prepare this rasam with fresh rose pattels. You have to use less tamarind for this rasam.