Menasina saaru / Pepper rasam

Unfortunately both of us are not keeping well; flu & cold. So time to try my mum's age old recipe of Menasina saaru. I don't like it much & whenever someone makes it, I almost feel I'm sick. But had no other choice & had to prepare it. My mum prepares it with togari bele (toor dal) most of the time. So did I.

Ingredients: -

1 tsp Udina bele (Black gram)

2 tsp Pepper balls

1 tsp jeera/cumin

1 tsp mustard

1 tsp turmeric

2 tsp dhania

2 tsp ghee

2 tbsp jaggary

1 cup milk

1/2 cup desiccated or dry coconut

1 tsp concentrated tamarind paste

Coriander & curry leaves

1 cup togari bele (toor dal)

Salt

Method: -

1. Pressure cook togari bele with little salt & turmeric.

2. Heat the ghee in a pan & add mustard & wait till it pops.

3. Add Udhina bele, jeera, pepper balls, dhania & turmeric.

4. Roast till the bele turns a shade of light brown.

5. As we'd cold we could actually get any aroma. But after clearing the nose, we some how managed to get a very strong aroma of the masala being roasted. The pepper balls began to pop, which indicated, that the mixture was ready to be ground.

6. Add coconut & dry grind. No water to be used.
7. In the pan add the cooked toor dal, tamarind & jaggary. Bring it to boil & check if jaggary has completely dissolved.

8. Add the ground powder, jaggery, salt & curry leaves. Allow it to boil for around 5 minutes.
9. Add milk & let it boil. The moment the Rasam begins to boil, remove from fire.

10. To add ogarne (tadka), in hot ghee let mustard seeds splutter & add it to the Rasam. Garnish with coriander leaves.