Gottu Rasam

"Gottu Rasam" is one of the "Dhall" less rasams and simple and quick to make.
This is especially suitable when you need a quick rasam but don't have the time to cook dhall.

Ingredients
Tamarind (Puli) - 1-2 fifty cent size pieces
Sambhar Powder - 1 - 2 teaspoons
Turmeric powder (manjal podi) - 1/4 teaspoon
Curry Leaves (karuveppillai) - 3-4 big leaves
Toor Dhall (Thuvaram paruppu)- 1 handful
Salt (Uppu) - 1/2 teaspoon (add to taste)
Tomato (thakkali)- 1 cut into medium size pieces
Butter/Ghee (nei)- 2 teaspoon melted butter
Cilantro (Kothamalli) - 10 fresh leaves
Mustard seeds (kadugu) - 1/2 teaspoon
Ground Pepper/Cumin Seed powder (milagu jeeraga podi)
Asofoeteida powder (perungaya podi) - 1/2 teaspoon
Oil (Vegetable/Canola/ Sunflower) - 1 teaspoon

Boil Tamarind in two cups of water in a saucepan till its cooked. Let it cool down and squeeze the tamarind to get all the juices. Remove the remains of the tamarind.

Heat the tamarind juice in the saucepan. Add cut tomatoes, sambhar powder, turmeric powder, salt, raw toor dhall and let it boil for about 10 minutes. Once it has boiled and reduced, you can add two more cups of water and continue boiling for 7-10 more minutes. Garnish with popped mustard seeds/fried asofoteida powder in butter/ghee, cilantro and curry leaves.

Serve with Rice and some good side dish to go with.

Serving size: 4