For rasam powder
Powder the above items coarsely & keep aside.
Heat a pan with tamarind water, chopped tomatoes, salt and turmeric powder. Once the raw smell goes and the tomatoes become mushy add the rasam powder, hing and mix well.
After 2 minutes, dilute the boiled thur dal in 1 cup of water and add to the boiling stuff. Once the bubbles start to form switch off and garnish with fresh coriander leaves.
Do the tempering in ghee with mustard and curry leaves. Enjoy the rasam.
By Ria Samuel