Murungakkai Rasam
3-4 Murungakkai cut into 2 inch long pieces
2 inch ginger pices – chopped finely
5-6 green chillies – slit lengthwise
1 tsp turmeric powder
1.5 tbsp rasam powder
1.5 tbsp jaggery
1 cup toor dal (boiled and mashed)
salt to taste
3 cups water
Temper in 1 tsp ghee with : mustard seeds,jeera and curry leaves
Garnish with fresh finely chopped coriander leaves.
In a pan bring the three cups of water to boil
While water is boiling add ginger,green chillies,murungakkai,turmeric powder ,rasam powder and salt and boil for 15-20 mins until raw smell is removed
Add cooked toor dal and bring to a boil
Add water again at this point if rasam is too thick
Once rasam has boiled add jaggery and allow it to boil for 1-2 mins
Turn off stove , temper in ghee with mustard seeds, jeera and curry leaves
Garnish with fresh,finely chopped coriander
Serving Suggestion:
Serve hot with rice and ghee
Serve as a light hot soup/drink with a drop of ghee