Ingredients:
1. Split red gram/tur dal water (thick)- 1 cup (got this from boiling split red gram/tur dal for Bobatlu sweet dish).
2. Stuffing of the Bobatlu/poli - 2 lemon size balls.
3. Tamarind - small lemon size
4. Red Chillies - 3 to 4 (one keep for tempering)
5. Black pepper - 1 tsp.
6. Cumin seeds/zeera - 2 tsp.
7. Garlic - 3 to 4 pods.
8. Mustard seeds - 1/4 tsp.
9. Curry leaves - 4 to 5 leaves
10. Oil - 1 tsp.
11. Salt to taste
Cooking Method:
1. Soak tamarind in 1/2 cup water and extract the pulp from it. If using ready made tamarind pulp adjust the taste accordingly.
2. Dry roast black pepper, red chillies and cumin seeds. Once it cools down make a fine powder. Crush the garlic too and keep it aside.
3. Add the dry roast powder, the bobatlu stuffing, crushed garlic and tamarind pulp along with salt to the dal water. Add extra water and make it liquid consistency.
4. Heat oil in a deep pan and add mustard seeds, curry leaves, red chillies.
5. Add the dal water mixed with all spices into this pan and cook it on medium flame. As soon as the Rasam starts to foam and just before it comes to a boil, turn it off/boil it well to get the right consistency. Either ways it will taste good. Enjoy this with steamed rice.
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