154. Yellow Gram Rasam🔗

Water - 3 ½ padi Roasted Yellow Gram - ½ padi Tamarind - 2 ½ palam Salt - 2 palam Ghee or Gingely Oil - ½ palam Turmeric Powder - ⅛ palam Red Chillies - ⅝ palam Coriander Seeds - ⅜ palam Pepper - veesam 3/16 palam Fenugreek - ⅛ palam Cumin Seeds - ⅛ palam Water - ½ padi

• -

Asafoetida - 2 ku.a Curry Leaves - 1 palam Coriander Leaves - ⅛ palam Ghee - ½ palam Mustard Seed - ⅛ palam

• 1. Boil pure water in a vessel that can hold 4 padi water. Add roasted yellow dal, ghee and turmeric powder one by one in the vessel and close it with another vessel filled with water.
• 2. When the lentils are cooked well, remove from fire. Fry separately in ghee or oil, red chillies, coriander seeds, pepper, cumin seeds and asafoetida and grind it to a smooth paste.
• 3. Boil ½ padi water in a vessel that can hold 2 and ½ padi water and which is lead coated. Add tamarind to this water. Remove the seeds from the tamarind and extract the the tamarind juice and boil it. Add the ground mixture to this tamarind water.
• 4. Add salt to the tamarind. Fry curry leaves and add it in the tamarind water. Wash coriander leaves in water, remove the stems and put it in the tamarind water.
• 5. When the tamarind water becomes 1/4th amount, pour the water from the cooked dal into the tamarind water. If the vessel is not filled, add some more water to the dal, mash well and add it to the dal.
• 6. Remove 4 or 5 ladle full of lentil and keep it in another lead coated vessel. When the rasam is fully boiled and comes up add this lentil to the rasam. By doing this, the rasam will not leak out of the vessel. Then add ghee to a pan and follow the 22nd recipe method for seasoning. Dissolve asafoetida in little water and add the juice to the rasam.