Two table spoon tur dal, cooked as above. After cooking, it will be around 0.5 cups, including water. Stir it so that all the dal dissolves in water.
Chopped tomato-Half or one (You can put two tomatoes and avoid Tamarind entirely)
Mustard- 20 grains
Cumin- 10 grains
Butter- Half tea spoon
Curry leaves (You get this in Indian store) or Coriander leaf
Tamarind- Half teaspoon, dissolved in warm water (and remove all solid, after maxing well with hand). The volume should be now 2 cups
Rasam powder- One teaspoon (if you want mild) or two teaspoons (medium spicy)
Salt
Rasam - South Indian by bharathiya
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