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Posted by Malini on January 11, 1997

This is a spicy drink usually served as an appetizer.

Serves 4-6


4 cups water
1/4 cup masoor dhal
1 tsp corriander seeds
1 tsp cumin seeds
2 dried red chillies
6-8 curry leaves
1 tbsp tamarind concentrate
1 tsp salt
1/2 tsp chillie powder
1 tbsp cooking oil
1/2 balck mustrad seeds


Wash and drain the dhal. Place the water, dhal, corriander,
cumin, chillies and curry leaves in a pan and bring to boil.
Lower the heat to medium and cook, uncovered, for 6-8 mins.
Cover the pan and simmer for 30 mins.

Remove the pan from the heat and let cool slightly. Strain the
liquid and sieve the dhal into it. Return to the pan. Heat and
add the tamarind, salt, chillie powder. Stir until the tamrind
is dissolved.

Heat the oil in a seperate pan and add the mustrad seeds. As
soon as the seeds crackle, add the rasam or stir the hot oi and
the seeds in to the rasam.

Remove from heat and serve warm.

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