Kolambu Rasam

Wash 75 grams of Toor dal and cook it with 300 grams of Water until very soft. Mash the cooked Toor dal thoroughly and set aside.

Soak 20 grams of Tamarind in 150 grams of hot Water for 10 minutes. Squeeze well to extract the thick Tamarind pulp and discard the fibrous residue.

For the rasam powder, heat 5 grams of Ghee in a small pan. Add 20 grams of Coriander seeds, 15 grams of Chana dal, 10 grams of Urad dal, 5 grams of Black peppercorns, 5 grams of Cumin seeds, 2 grams of Fenugreek seeds, and 8 grams of Dry red chilies. Roast on low heat until aromatic and the dals turn golden brown. Allow to cool completely, then grind into a fine powder.