Milagu Rasam

How to Prepare

1. Soak tamarind in 2 cups of warm water for 10 minutes, then extract the juice and set aside.
2. In a mortar and pestle or blender, coarsely grind black peppercorns, cumin seeds, and garlic cloves.
3. In a large pot, add the tamarind juice, ground pepper mixture, turmeric powder, and salt. Bring to a boil.
4. Add cooked toor dal and 6 cups of water. Simmer for 5-7 minutes on low heat.
5. In a small frying pan, heat ghee. Add mustard seeds and let them splutter. Then add curry leaves and dried red chilies. Fry for a few seconds.
6. Pour the tempering into the rasam and mix well. Turn off the heat.
7. Garnish with chopped coriander leaves before serving.
8. Serve hot with steamed rice or as a soup.