Ingredients

• 1/4 cup - Toor daal 1/4 cup
• 3 - Tomatoes, properly ripened
• Coriander leaves
• 8 - Curry leaves
• 2 tsp - Dhaniya seeds
• 1/2 tsp - Methi seeds
• 1/4 tsp - Jeera
• Asafoetida about the size of medium pearl
• 2 drops - Coconut Oil
• 2 tsps - Ghee
• 1/4 tsp - Mustard seeds
• 6 to 8 Red chillies
• Salt for taste
• Small piece of Jaggery

How to Make Mangalorean Style Rasam

• Steam cook the toor dal and keep it aside.
• Fry Red chilli, dhaniya seeds, methi, jeera, Asafoetida and 4 leaves of Curry leaves with 2 drops of coconut oil until methi's colour changes into brown.
• Let it cool and then make it into nice powder.
• Put the cut tomatoes to boiled toor dal and add 1/2 litre of water to it and also add the above prepared rasam powder and start boiling.
• Add salt, jaggery, and coriander leaves to the boil.
• Wait till the tomatoes gets cooked and then keep it aside.
• Take little ghee with mustard seeds, small pieces of red chilli, powdered Asafoetida and fry it with Curry leaves. When the frying gets over put this into the above cooked rasam and close the lid.
• Garnish with chopped coriander leaves.