Paruppu Rasam

Coarse Grind:

• Jeera - .75 tsp
• Pepper 0.5 tsp
• 1 red chilly
• 4 cloves garlic

Cook:

1. Pour oil in a kadai
2. When hot enough add kadugu (mustard seeds)
3. When it stops spluttering, add the ground mixture and saute for a min in low flame.
4. Then add 1 more red chilly (optional)
5. Add lots of curry leaves
6. Add 4 mint leaves (optional)
7. Add 1 chopped Tomato and little coriander leaves and saute for another min
8. Add the tamarind paste (can be little watery)
9. Add Turmeric powder & salt
10. Add as much dhal water (Paruppu Thanni) you have and bring it nearly to a boil.
11. Now add 3 Tbsp of cooked Dhal and more water as per your desired consistency and let it cook on medium flame until it froths.
12. As soon as you see froths adding up, add lots of coriander leaves and couple more curry leaves and swith it off.
13. Cover to preserve the aroma.