Ingredients

• 1 - small lemon size tamarind
• 1 tsp - rasam powder
• Hing - a pinch
• Salt to taste
• 1.5 cup - water
• Curry leaves
• For Seasoning:
• 1 tsp - ghee
• 1 tsp - mustard seeds
• 1 tsp - toor dal
• 2 - red chillies
• Coriander leaves - few

How to Make Kottu Rasam

• Soak the tamarind in water and extract the juice.
• To the tamarind extract add the rasam powder, salt, curry leaves, hing and allow the mixture to boil in medium flame.
• Add 1.5 cup of water. When the mixture starts to boil, switch off the flame.
• Add the ghee in a pan and add the mustard seeds and when the mustard seeds begins to sputter add the toor dal and fry it till the dal changes its colour to brown.
• Finally add broken red chillies and fry for 30 seconds.
• Remove from the seasoned ingredients from flame add these to the rasam.
• Garnish the rasam with chopped coriander leaves.
• Kottu rasam is ready to serve with plain rice.
• Recipe courtesy: Subbu's Kitchen.