½ cup tamarind water (1 inch tamarind soaked in water)
2 tbsp fresh coconut
1 inch jaggery
1 tbsp salt
cilantro for flavor and garnish
Instructions
daal
Wash the lentil and the channa daal well and cook with turmeric powder, in water in a pressure cooker, instant pot or over a stove. My preferred method is the pressure cooker. Cook for 5 whistles. Take it off the heat and let it cool completely. The pressure to release will take 15 minutes. Once it is completely released, strain it and keep the liquid for the rasam and the daal can be used for other purposes. Set aside.
Masala paste:
In a heavy bottomed pan, or iron kadahi, add a dash of oil. Put the onion skin side down, garlic, tomato and red chilies. Roast it on high heat. Let it brown on all sides, try not to burn it. Take it down and grind it to a paste. Set aside.
Rasam:
Mix the tamarind water in the reserved daal/liquid stock. Add the ground paste to it. Mix well.
In a kadahi or a stone pot, add oil. Add the mustard seeds, asafoetida, cumin seeds, chilies, curry leaves. Let it pop. Then pour the liquid. Add salt to it, rasam powder, coconut and jaggery. Turn the heat to low and bring it to a slow simmer. The moment you see one bubble and orange foam, turn off the heat, bring it down and cover. Serve hot with rice.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2021/10/27/kollu-obbat-rasam/