Ingredients

2 tsp oil
1 tsp mustard
1 tsp cumin
1 tsp powdered curry leaves
1/2 tsp turmeric
1/4 tsp asafoetida
1 tsp pepper
Salt
2 tsp rasam powder
8 vadu mangai (from the pickle)
2 cups water
1 tomato

Method

Cook the toor dal and the vadu mangai in pressure cooker.

Grind the vadu mangai into a coarse paste.

Heat oil in a pot and splutter mustard seeds and cumin. Quickly add some water to avoid burning the spices. Now add the rest of the ingredients and allow it to come to a boil. Boil for about 5 minutes. The rasam is now ready.

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