Arachivitta rasam

This is a very simple everyday rasam which can be done in a jiffy. It has its best effects when done in a pressure cooker but i do it in a open pan all the time. The best part of it is,  it tastes very rich despite not adding any dhal. I was thinking about it when my friend sujatha wanted some everyday recipes without much dhal. This would be a good choice. The absence of other key ingredient namely the tamarind hardly is noticable. This is one rasam you can make it" just like that" and still reap the benefits of the traditional parrupu rasam. Good as a soup too. Full of flavor and freshness in every sip you take. Try it and you will agree.

Ingredient

To be roasted in a teaspoon of ghee and powdered

3/4 teaspoon thur dhal
3/4 teaspoon urad dhal
1 and 1/2 teaspoon coriander seeds
2 red chiilies
1/2 teaspoons pepper
1 teaspoon coconut

other ingredients

2 cups tomatoes chopped
3 cups water
curry leaves
a pinch of turmeric powder
salt to taste

To season;

1/4 teaspoon jeera
1/4 teaspoon hing

Method

Crush the tomatoes in the water add the turmeric and bring it to a boil and when the raw smell goes add the powder and salt and switch off the stove.Season it with ghee, jeera and hing when you are about  to serve.

Pressure cooker method

Mix all the ingredients in your pressure cooker and cook it for one whistle and season it the same way . Now how easy is that!