Rasam By rujutag recipe - How to make Rasam By rujutag
- In a medium saucepan, cover the dhal with 2 1/4 cups of the cold water and stir in the turmeric.
- Bring to a boil, then cover and simmer over low heat until the dhal is tender, about 30 minutes.
- Using a potato masher, puree the dhal, then transfer to a bowl.
- Meanwhile, in a heatproof bowl, soak the tamarind pulp in the hot water until it is thoroughly dissolved, about 10 minutes.
- Strain the tamarind liquid through a coarse sieve and set aside.
- Discard the tamarind solids.
- In a medium saucepan, heat the vegetable oil.
- Add the mustard seeds, cumin, peppercorns and fenugreek and cook over moderate heat until the mustard seeds start to pop.
- Stir in the curry leaves, dried chiles and asafetida.
- Add the dhal to the pan along with the tomato, onion, salt, tamarind liquid and the remaining 6 cups of cold water.
- Bring to a boil and serve hot.