Rasam powder

Ingredients: Coriander(50.5%), Red chilli(21.3%), Cumin(17.7%), Fenugreek, Edible vegetable oil, Asafoetida. Direction for use:

Pressure-cook 4 tbsp. (60g) of toor dal in 800 ml water, with few drops of cooking oil and a pinch of turmeric. Beat or mix the cooked dal well and keep aside.

Soak 1 tbsp. (about 10g) of tamarind in 150 ml hot water.

Boil the tamarind extract with jaggery, add the cooked toor dal and 1 big chopped tomato and adjust the consistency using water.

Add 1 tbsp. (15g) of Rasam powder to the boiling dal. Add salt to taste. Simmer for 5 min.

Seasoning: Heat ghee, add Mustard and Asafoetida. Add this to Rasam.

Please remember: Store in a cool & dry place. Use a dry spoon to take the masala, Once pack is opened; transfer the contents to an airtight container.