Restaurant Style Rasam

I know all of us mostly like home made comfort food......but, sometimes feel like a change to the restaurant.....such time we do have the favorite comfort food in restaurant style...one such change is this yummy yum.....Rasam, that too in Andhra Restaurant style, I have not name it "R.S Rasam....", people who have tasted this rasam at my place could not resist it, they named it so .....most of them act like kids while eating this.....humm...they even lick their finger too.....some of them drink it in cups, most of them end up in pulling the recipe......need not take my word for this.....if u try u will know it......need not be a Southern Indian relish Rasam.......the best combination for Veg-people, is Rasam Rice with potato curry and if Non-Veg-people it's always with chichken.....ok.ok..I know I have already told lot about rasam, Now the recipe fallows..............

Ingredients:

• 1cup cooked toor dhal, 2medium ripe tomatoes( boiled, peeled and pureed), 2tsp.tamarind extract(soak a small Gooseberry sized tamarind in 1/4cup of water and squeeze the extract), 2tsp. Rasam powder of your choice(I use MTR rasam powder or Home made powder), 1/4tsp.turmeric powder, salt to taste, 2pods garlic(crushed), 1/2tsp.jaggery, 2springs curry leaves, coriander leaves for garnishing, 1tsp.oil(if generous add ghee, it enhances the taste of rasam), 2no.whole redchillies,1tsp.jeera, 1tsp.mustard, 1/4tsp.Asafoetida.

Method:

• Add cooked dhal, tamarind extract, tomato puree, turmeric, salt and 3&1/2cups of water in a pan, cook on medium high heat til it comes to a rolling boil, then reduce the flame to medium, add rasam powder and allow to boil. Meanwhile in a pan add oil/ghee, once it is hot, add whole red chillies, mustard, jeera, crushed garlic, asafoetida, once they start to splutter, add this seasoning, jaggery, curry leaves, coriander leaves to rasam, increase the flame to medium high and cook it until it comes to a rolling boil(it takes about a min.), immediately remove from the flame(rasam should not be cooked for a long time after adding rasam powder and seasoning, over boiling spoils the taste of rasam)....serve it with steamed white rice.......