Pappu Rasam

Rasam, oh God the loveliest dish one can make... Even a novice in cooking will be able to do it perfectly... When ever I speak of Rasam I can only think of My Grandma's Rasam... I recollect the strong smell of Rasam from my Grandma's kitchen window... Oh, how could she make such nice smelling and indeed tasty Rasam...

I once made this Rasam for a guest, the comment I got was it tastes like Bengaluru Rasam... Trust me this Rasam tastes really good... Got it from my Mom though... I have heard that when someone makes good Rasam then that person is believed to be a "Good Cook"... I have heard my realtives say "Athamma makes good rasam" (that was about my Mom's Rasam).

Rasam can be made quickly but when I initially started making them I felt that I had to use every ingredient from the spice rack... ;)



1. Boil 1/4 cup Toor Dhal with a pinch of Turmeric Powder, 1 Tomato and Gingely Oil.
2. Take 1/2 cup of Water and a small lemon size Tamarind and make a paste, remove off the pods and seeds.
3. Mix the Tamarind Water and 1/2 tbsp Chilli Powder, Salt and press a Green Chilli add sufficient Water with the Dhal mix and bring it to a fluid consistency.
4. Heat 1/2 tbsp Cooking Oil, add Mustard Seeds and let it splutter.
5. Then add 2 Sambar Onions (Small Onions) chopped {I use big onions}, crushed Garlic Cloves 2 nos., Curry Leaves, Red Chillies and Asafoetida.
6. Then pour the Dhal Mixture and allow it boil, in about 5-10 mins you will see froath do not stir remove from flames.



7. Meanwhile powder 1/2 tbsp Corriander Seeds, 1 tbsp Pepper and 1 tbsp Cumin Seeds and keep it in a bowl clean Corriander Leave and leave it in the same bowl.
8. Now pour the Rasam into the bowl and stir well.



It would seem to be a long procedure but the preparation time would be 15 mins and the cooking time 15 mins.