Indian food recipe - Rasam.

Rasam is a traditional South Indian vegetarian dish.    

 There are various kinds Rasams.  

Ordinary/Common Rasam
 
Ingredients :   Rasam powder,  tamarind paste / tamarind extract,  water,  salt,  curry leaves,  coriander / cilantro leaves,  asaefoetida, ghee, tomato(optional),  toor dal(1 tblspn).

Pressure cook the toor dhal in water.
In a hard bottomed vessel,   pour a cup or two of water.
Add salt and Rasam Powder to it.
If tomato is used,  dice into small pieces and let it cook for a few minutes in this water.
After this comes to a boil,   add tamarind extract/paste and boil for 5 more minutes.
Add the cooked toor daal(mashed well) to the boiling mixture.    Boil further for 5 minutes.
When the rasam starts emitting a very good aroma,  turn the stove off.
Garnish with curry and coriander leaves.
Add a sprinkle of asaefoetida powder.
Saute mustard seeds in ghee and add to this.

How to make Basic rasam powder :
This forms the key ingredient for most rasams...people normally make it in large quantities and stock up.   For one course of rasam, 1 tsp of the following should do :
Ingredients :  Dry red pepper(1 measure),  Dhania/cilantro seeds/coriander seeds(1 measure),  whole pepper(4 tsps),  toor daal/chick peas(4 tsp),  channa dal(2 tsp), cumin seeds(2 tsp).
Make sure these are dry.    Grind into a smooth powder.
Add 4 tsp turmeric powder and mix well.
Moisture content may spoil it...if dry,  will stay good for months at an end.