VENTHAYA RASAM

INGREDIENTS:

Tamarind – Small gooseberry size (soak in warm water)
Big onion – 1 no(finely chopped)
Green chilly – 4 nos (slit cut)
Tomato – 1 no (chopped)
Salt – to taste 

TO TEMPER:

Mustard seeds- 1/4 tsp
Methi seeds/fenugreek – 1/2 tsp
Urad dal- 1/4 tsp
Toor dal – 1/4 tsp
Curry leaves – a sprig
Asafetida/hing – 1/4 tsp
Oil – 1 tbsp
Coriander leaves – to garnish 

PREPARATION METHOD:

Soak the tamarind in water and extract the juice from it.

Heat a kadai with oil and add methi seeds first.when it starts to pop,add mustard seeds,urad dal,toor dal ,a pinch of asafetida and curry leaves one by one in the same order.

Now add the chopped onions and saute till they are transparent.

Now add the tomato,saute and cook for 1 min.Add the tamarind extract with required salt and water.

Add the remaining hing and boil it for 2-3 mins.

After removing from fire,add 1/4 cup of water to it.
Finally,garnish with coriander leaves.

OTHER RASAM VARIETIES:

TAMARIND RASAM
KOLLU(HORSE GRAM) RASAM
PARUPPU RASAM
BITTERGOURD RASAM
VEPPAM POO(NEEM FLOWER) RASAM
TOMATO RASAM