Karpooravalli Rasam

Toor Dal

1/4 cup  cooked and mashed toor dal

Cook toor dal with water in pressure cooker (you can cook this in stove top as well). Filter the water and mash it.

I got 1 cup of dal cooked water. Added 1 more cup of water to make it 2 cups.

Dal+Dalwater: 2 cups

Karpooravalli Rasam Masala Paste

1 tsp coconut oil
1 tbsp toor dal
1 dry red chili
1 tsp black peppercorns

Roast toor dal, red chili and black peppercorns, until dal turns light brown. Switch off the stove.

1/2 tsp cumin seeds
1/2 cup karpooravalli leaves chopped (10 medium karpooravalli leaves) I used 1/3 cup and I could not taste or smell karpooravalli

Add cumin seeds and karpooravalli leaves.

Powder this.

1 and 1/4 cups tomato (2 tomato)

Add tomatoes to the blender and blend to a smooth paste.

Yields: 1 cup Tomato-Karpooravalli Rasam Masala Paste. Used 1 cup water to wash the blender and added to the masala paste.

Rasam

Add ground spice tomato paste along with a cup of water.

1/2 tsp turmeric powder
asafoetida
1 and 1/4 tsp salt

Mix well, let this boil for 7 minutes in low flame.

Add dal with water to the rasam. Once the rasam becomes frothy, switch off the stove.

cilantro leaves, chopped

Add cilantro leaves to the rasam.

Tempering

1 tsp coconut oil
1/4 tsp mustard seeds
1 dry red chili, broken

Temper mustard seeds, red chili in oil, add to the rasam.

Taste Note: Tastes AWESOME
NOTE: DO NOT CONSUME THIS RASAM ON A VERY REGULAR BASIS, AS IT WILL GENERATE MORE HEAT TO THE BODY.
Source: jeyashriskitchen