Rasam with jaggery

Rasam or charu is  prepared commonly in south India into rice. Making rasam is easy. Here I am giving technique with using jaggery.

Ingredients :

Chana  dal/senaga pappu – 1 cup

Onions -1

Oil – 2 to 3 teaspoons

Salt - 2 teaspoons

Curry leaves – few

Cumin seeds (jeelakarra) &mustard seeds (aavalu) - a pinch

Garlic – 5 to 6 pieces

Turmeric powder - 1 pinch 

water - 1 cup

Rasam powder - 1 teaspoon 

Ripe tamarind fruit - 1small piece

jaggey - 1 medium size piece

Procedure:

Take chana dal half a cup wash and boil. Now add 1  teaspoon of salt press them well with dall pounder.

 Then add rasam powder 1 teaspoon, one medium sized piece of jaggery, a small piece of riped tamarind fruit and one cup of water and keep aside.

 Cut one onion into pieces and take few garlic pieces, Now take one frying pan add 2 to 3 teaspoons of oil and keep on stove. After oil becomes hot add curry leaves and cumin and mustard seeds. Fry them. Then add pieces of onions and garlic pieces, fry them. Now add the pre prepared mixture into it and boil for 15 min in sim.

Then add into one bowl, now rasam is ready.