My Recipe for Mulligatawny Soup- Plain Paruppu Rasam

Mulligatany Soup- the name is derived from Tamil word Melagu( Pepper) & Thanni( water).

This is a most easy for folks in a hurry and still wanting a satifying meal.

The way I do it is like this.

A) I start my electric rice cooker with 200 gms of rice( raw or parboiled) with 750ml of water. That way by the time I am done with my Rasam, steaming hot rice is ready for partaking

B) Ingredients
25 gram Tamarind( Black ones are the best)
two spoon full of Rasam Powder( Available in Most Indian Shops)
two medium sized tomatoes
Fresh Coriander
Curry leaves
a pinch of asafoetida( Head for your supplies ...folks)
1/2 teaspoon full of mustard seeds
three pieces of garlic, crushed.

Soak the Tamarind in 500 ml of water for 15 minutes. Put it in a blender along with tomatoes for a quick dissolve.

Heat oil in a wok,throw in mustard seeds ,Asafoetida,Garlic, Curry leaves. within 30 secs they should be brown. Carefully pour the tamarind-water mixture into the wok. Special care needs to taken as this process can cause injury.

Mix Rasam powder and salt to taste.

Let soup pick up heat, as it looks ready to boil over , bring it down from stove.

Sprinkle chopped coriander over it and that's it.

Hot steaming rice......Piping Hot Rasam....Chomp.......Chomp.......Chomp......Chomp.......Chomp...........Chomp.......