1 - 2tbspsCooked Chana Dal, (based on the thickness you want)
1 - 2tspsGhee
Curry Leaves, - few
a pinchAsafoetida/ hing
Wash chanadal ,add about 4-5 cup water and pressure cook for about 2 whistles . Dal should be almost cooked but should hold its shape .It should not become mushy. Turn off the heat.
Once the cooker cools , strain cooked dal over a strainer and seperate dal from water completely .Reserve this water to make holige saaru and dal goes to holige. Just keep aside 1-2 tbsp of cooked dal to grind for rasam .
Now lets prepare masala. In a mixer jar , take grated coconut , 1-2 tbsp cooked chana dal ,poppy seeds and rasam powder. Add some water and grind to a smooth paste .
Next to the chana dal broth ( water ) add ground masala , slit green chilli , salt ,jaggery and tamarind pulp .Keep on flame to boil . Mix well and add water to get the desired consistency .
Allow it to boil .Switch off .Garnish with chopped coriander leaves .
Finally prepare tempering.Take a small kadai . Add ghee , mustard seeds . Allow the mustard to splutter . add hing and curry leaves .Switch off and pour it over obbattu saaru
Serve hot rasam with steamed rice or ragi mudde .
Since i usually make it for festivals , i dont add onion - garlic . But if you want you can add a medium sized onion while brinding and garlic to tempering instead of hing . Gives nice taste .
This rasam will be slightly thicker when compared to the normal rasams . And also it will be bit spicy, sour and sweet .. all balanced perfectly .
few people make puranpoli / holige with tuvar dal .In that case to make this rasam , follow same recipe just replace dal type.
This rasam tastes good when fresh . and Surprisingly , it