Tuvar dal - 1 cup
Radish - 1
Coconut grated - 1 cup
Tamarind pulp 1 Table Spoon
Coriander chopped 2 Table Spoon
Masala/Sambar powder 2 Table Spoon
Red Chili powder 2 Tee Spoon
Sugar 1 Tee Spoon
Oil 2 Table Spoon
Mustard Seeds 1Tee Spoon
Turmeric Powder 1/4 Tee Spoon
Asafoetida a pinch
Curry Leaves 1 stalk
Red Chilies dried 1-2
Salt to taste
Cook the dal till soft. Mash it and then set aside. Grind together the coconut, tamarind pulp, half the coriander leaves, salt, sugar, chili and Masala powder (Sambhar Powder) to a paste.
Heat two Table Spoon of oil in a pan add mustard seeds, turmeric, asafoetida, red chilies and curry leaves and then Sauté. Add the radish rings and sauté till golden color. Add the grinded paste and fry for 2- 3 minutes.
Add the mashed dal and 2 cups of water. Allow to simmer for 5-10 minutes. If the prepared RASAM seems too thick you can add more water depending on person to person. Add the remaining chopped coriander.