Ingredients

• 1 big lemon size poornam (toovar dal, jaggery paste)
• 1.5 tsp - thick tamarind paste
• 1/2 tsp - jeera
• 10 methi seeds
• 1 tbsp - chopped onion
• 4 cloves garlic
• 1/2 tsp - red chilli powder
• 8 pepper corns
• 10 curry leaves
• 1/2 tbsp - chopped, coriander leaves
• 1/2 tbsp - oil
• a few drops of ghee for tempering (optional)
• 1/4 tsp - mustard seeds
• hing/asafoetida, a pinch (optional)
• 1 red chilli
• salt

How to Make Oliga Rasam

• Mix drained dal water and oliga poornam.
• Make 1/2 litre by adding required amount of water.
• Add tamarind paste and salt and keep aside.
• Heat 2 tsp of oil, add jeera, pepper corn methi seeds, cloves of garlic, chopped onion and curry leaves.
• Fry till onion turns translucent and seeds become light brown.
• Remove from fire and make a course paste in mixer.
• Add this paste, red chilli powder and haldi to above dal water.
• Heat remaining oil in kadai, add mustard seeds, hing and red chilli and fry for a sec.
• Pour the prepared dal water into kadai .
• Allow it to boil for a min.
• Remove from fire, sprinkle chopped coriander leaves.
• Serve with hot plain rice and papad.