KOLLU RASAM

Ingredients

Tomato – 2

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Tamarind – 1 tsp, tightly packed

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Garlic – 6 flakes

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Curry leaves – 1 sprig

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Turmeric – 1/8 tsp

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Coriander leaves, chopped – 1 tblsp

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Salt – As needed

To roast 

Kollu / Horse gram –  1 tblspoon

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Coriander seeds – 1 tblspoon 

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Red chilli – 2

Pepper - 1/2 tblspoon 

Jeera - 2 tblspoon

To temper

Oil – 1 tsp

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Mustard – 1 tsp

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Asafoetida – 1 pinch

Method

1. Mash roughly chopped tomatoes with your hands in a bowl and keep aside. You can add little water while mashing if you need. Soak tamarind in 1/2 cup hot water for 20  mins and extract  its juice, keep aside.
2. In a pan, dry roast horse gram, coriander seeds and red chilli along with pepper, jeera  in medium flame, until the horse gram turns golden red in colour. Take care not to burn it. Just roast until golden in colour and fragrant.
3. Grind it to a powder in a mixer.
4. Heat oil/ ghee in kadai, temper with mustard. Add asafotida and put the flame to low. Add the ground powder, turmeric powder and crushed garlic.
   
5. Give it a fry and add the mashed tomato add tamarind extract.
   
6. Add salt and enough water and boil for 5 minutes.
   
   Switch off the flame. Garnish with chopped coriander leaves.