Directions

1. Boil the tamarind and salt. Extract tamarind juice and add to a pot / utensil

2. Add chopped tomatoes and green chillies to the tamarind water

3. Add 1 tsp of MK Beetroot Rasam Podi and 1 tsp of MK Red chilli powder to this.

4. Red chilli powder is optional. You can skip that if you want a mild flavour.

5. Add the small piece of jaggery to this.

6. Let the mixture boil gently for about 10 minutes max. Keep in mind - GENTLE BOIL. Rasam must not over cook.

7. Now, take the pressure cooked toor dal, 1 ladle is more than enough for rasam, mash it very well, add water to dilute.

8. Add diluted toor dal water to rasam and let it boil gently for another 5 minutes or so.

9. Temper with ghee or coconut oil (for a vegan version), mustard seeds, jeera, red chillies, curry leaves and asafoetida. Switch off.

10. Garnish with fresh, chopped coriander leaves.

11. Serve with hot rice and ghee or serve as a soup !