Milagu Rasam (4 servings)

Tamarind  lemon-sized ball

Cooked arahar dal  (from 2 tbsp dry dal)

Ghee for tempering

Mustard seeds 1 tsp

Salt 1 tsp

Tomato 1 (big)

To powder:

Pepper corns 1 tsp (about 20)

Cumin seeds 1 tsp

Dried red chilies 4

Arahar dal 1 tsp

Chana dal 1 tsp

Curry leaves  3 sprigs

In half-a-spoon of ghee or oil roast pepper, red chillies, jeera, dals and curry leaves (in the order mentioned).  Powder them nicely in a blender or grind to a thick paste by adding tomatoes..

In a cooking pan add the extract from tamarind that was soaked in warm water. Add salt and let it boil for 5 minutes or until the raw smell is gone. Add the ground powder/paste and let it boil for 2 minutes. Add the cooked dal, water to make up the volume to four cups and let it start boiling.

Remove from fire and temper it with mustard seeds in a spoonful of ghee. Serve hot.

Chef’s note: In case you powder the ingredients add the blanched tomato to the tamarind extract.

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