The lentil balls took on a mild tamarind flavor and were tasty. Don’t forget to make the rasam ahead of time so the balls have a chance to soak up. K found it amusing that I was transforming kuzhambu’s into rasams like the mor rasam and then this one . This marathon was great as I was able to try out various rasams. Recipe from an Indian cookbook written by Mrs.Vedavalli Venkatachari.

Another shot.

Ingredients – For Masala
2 tsp cumin seeds (Jeeragam)
1 tsp peppercorns

Ingredients – Rasam
Small lime size tamarind
Salt to taste
Pinch of asafoetida
6 – 8 paruppu urundais
1/2 tsp oil
1/2 tsp mustard seeds
Curry leaves

Method
Dry roast peppercorns and cumin seeds.

Allow to cool.

Take tamarind water in a vessel.

Add asafoetida.

Add salt and bring to a boil.

Add the paruppu urundais two at a time. After adding two, wait for a minute or two until it floats and then add the next two.

See how it is floating.

Add the ground masala.

Simmer for 5 minutes

Do the tadka. Heat oil and splutter mustard seeds. Add curry leaves.

Add the tadka to the rasam.

Yummy rasam ready. We as always had it with rice.

Enjoy!