Eeya Chombu Rasam

1. In a grinder, add one tomato, 1 tsp each of coriander seeds, black pepper, cumin seeds, 3 red chillies (use byadige variety for rich color) and 1/2 lemon size tamarind.

2. Add water and blend to a smooth paste.

3. Now transfer it to the eeya chombu and and water to get liquid consistency.

4. Place the eeya chobu on low flame.

5. Add salt to taste, 1/2 tsp jaggery, 1 tsp asafoetida, 1/2 tsp turmeric and 2 tsp rasam powder. Also add one finely chopped tomato.

6. Let is simmer for 10 minutes.

7. Now add 1 tbsp boiled toor dal (pressure cooked at medium flame for 4-5 whistles).

8. Mix well and boil for another 2-3 minutes.

9. Switch off the flame and add finely chopped coriander leaves.

10. Tempering - In a small pan, take 2 tsp ghee. Once hot, add 1/2 tsp mustard seeds and 2-3 cumin seeds and black pepper. Also add a handful of curry leaves.

11. Pour the tempering on the rasam.

Serve piping hot with rice!