Kadala Thanni Rasam

One of my favorite recipe which my mom makes. Rasam made
from kadala thanni especially the water taken from cooked black channa (don't use white) is a different one which has a unique taste and flavor. She makes a variety of rasam and always used fresh ground pepper and jeera in ammi kal which I am missing now. You could prepare this unlike any paruppu rasam just the base is different and I am sure you all will like it. Of course, the color is a little dark but the taste is one of its kind.

Preparation Time :10 mins | Cooking Time : 10 mins | Serves: 4

​

Ingredients: 

Kadala Thanni - 1 cup
Tomato - 1
Tamarind juice - 1/4 cup or less ( adjust according to your taste)
Pepper - 1 tsp
Jeera - 1 tsp
Garlic - 4 nos
Red chilli - 2 to 3
Asfoetida - 1 pinch
Curry leaves and cilantro

For Tempering:

Mustard - 1/4 tsp
Methi/vendayam - 1/4 tsp

Method:

• Remove water from cooked channa (black) and 1 tomato.

• Squeeze the tomatoes in hand, this gives a different flavor. 

• Add the tamarind juice, salt. Adjust according to your taste. Add the red chilli and curry leaves to this mixture.

• Crush the garlic, grind pepper and jeera. Keep all these ready.

• In a deep pot, add little oil and temper with mustard and methi. Add the crushed garlic and perungayam.

• Add the freshly ground pepper and jeera.

• Add the rasam water.

• Switch off when it starts to boil.

• Transfer if needed. Enjoy with hot rice or drink as a soup.

Note:
1. Do not used diced tomatoes or grind in mixie.
2. Only use water from black channa, not white.
3. You could substitute pepper and jeera with rasam powder.