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Best served with hot steamy rice. A delicious calcium loaded rasam.
- In a deep bowl, add the boiled water of toovar dal and boiled drumsticks and add the tamrind, salt, turmeric and jaggery and mix well and bring to boil.
- Add the rasam powder, mix well and simmer for 15 minutes.
- For the tempering, heat the oil in a deep pan and add the mustard seeds and cumin seeds.
- When the seeds crackle, add the curry leaves and saute for 5 seconds.
- Add the asafoetida and pour this tempering to the rasam and mix well.
- Serve hot garnished with coriander.
This recipe was contributed by Foodie#449542 on 29 Aug 2011
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