Rasam

I had cold the other day, I thought I would feel better if I made Rasam for myself. I made it and felt much better later after having Rasam. Try out yourself and relish its taste not only when yall are sick but when yall are hail and healthy. Its my Mother's Recipe, she generally refers this as Madras Rasam and I just say it as Rasam. Well, the name dosen't matter, its all within the taste guys!!!

Ingredients:

Tammarind-2 Leamon sized
Toor Dal/Kandipappu-1/2 cup
Tomatoes-2-3
Curry Leaves-few
Corriander Leaves-few
Rasam Powder-1/2 or 1 Tspn(optional)
Corriander Seeds-1Tspn
Pepper-1/2Tspn
Red Mirchi Flakes-4 nos
Pesarapappu/Green Gram-1 Tspn
Salt-As Needed.
Sugar-1/2Tspn (optional)

Ingredients for Seasoning:

Oil-4 Tspns
Mustard Seeds-1/2 Tspn
Cumin Seeds-1/2 Tspn
Red Mirchi Flakes-3-4 Nos
Curry Leaves-few

Procedure:

1. Preassure cook the Toordal and make a fine paste of it. Soak the tammarind and extract it juice. Finely chop the tomatoes into pieces.
2. Take a think bottom vessel/pan, add the tammarind juice, paste of toordal, tomato pieces, curry leaves, salt, corriander leaves. Heat 'em up and boil 'em.
3. In another pan, dry roast corriander seeds, pepper, red mirchi flakes, green gram/pesara pappu and grind them to a fine powder.
4. Add this powder to the boiling rasam. At this point you can add lil rasam powder if you really want to make the rasam spicy and keep boiling the rasam in a low-medium flame for 20mins. The more you boil the more taste.
5. In another pan, heat up some oil, add mustard seeds, cumin seeds, curry leaves and red mirchi flakes and put into the rasam and remove from flame. Add sugar too if you like.
6. Garnish with corriander leaves and you have a tasty rasam ready before you which goes well with rice.