2 In 1

By Hebbars Kitchen · 40 min

Ingredients

Instructions

1. Dry roast 2 tbsp chana dal, 2 tsp pepper, 2 tsp coriander seeds, ½ tsp cumin, ¼ tsp methi and 10 dried red chilli in a pan until aromatic.
2. Cool completely, then grind to a fine powder. Set aside.
3. Pound 5 cloves garlic, 1 inch ginger, ½ tsp pepper, 1 tsp cumin, a few curry leaves and 2 chilli in a mortar until well crushed. Set aside.
4. Boil 3 tomatoes in 3 cups water for 5 minutes until blanched. Cool, peel and mash well.
5. Add ½ cup tamarind extract, a few curry leaves, ½ tsp turmeric and 1 tsp salt. Boil for 5 minutes until the tamarind is cooked.
6. Add the crushed garlic masala and 1 tbsp of the rasam powder, and mix well.
7. Add water as needed to reach the desired consistency. Boil for 5 minutes until the flavours blend.
8. Heat 2 tsp oil and splutter 1 tsp mustard, ½ tsp cumin, a pinch of hing and 1 dried red chilli. Pour the tempering over the rasam.
9. Stir in 2 tbsp chopped coriander and serve with hot steamed rice.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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