This yummy rasam is my favourite . Can be cooked very fast.
Jeera 1 teaspoon.
Red chilli 1 nos
Toor dal 1 table spoon.
Tamarind 2 inch( soaked in hot water and squeezed to pulp).
Salt to taste.
For seasoning Curry leaves 1 twig, 1 teaspoon ghee.
Soak the jeera, red chillies and toor dal in warm water for 20 minutes. Grind to fine paste, add other ingredients and 2 cups water. Boil this on a medium flame till froth appears or boil in a microwave safe container for 4 minutes. Heat ghee in a small kadai add the curry leaves and fry for a moment, add to the rasam.
Serve hot in a mug or mixed with rice.