Dill Seeds Rasam (Sathakuppai)

Ingredients

• dill seeds

• 1 tsp coriander seeds

• 3/4 tsp peppercorns

• 4-5 dried red chillies

• 1 sprig curry leaves

• 1 tsp toor dal

• 1 gooseberry-sized tamarind ball

• 1/4 tsp turmeric powder

• 1/2 tsp asafoetida

• jaggery as per taste

• salt to taste

For tempering

• 1/2 tsp mustard seeds

• a pinch of asafoetida

• ghee for seasoning

Method

In a pan, dry roast dill seeds, coriander seeds, peppercorns, dried red chillies, curry leaves and toor dal till you get a nice aroma. Coarsely grind these roasted ingredients to a powder.

In a cooking pot, extract the tamarind pulp using 1 cup of water.

Add to this asafoetida, turmeric powder and salt, and boil for 3-4 minutes till the raw smell of tamarind goes away.

Add the coarse spice powder and boil for another 2 minutes.

Add jaggery and 4 cups of water, and boil till it starts to get frothy. At this point, switch off the flame.

In a tempering pan, heat the ghee.

Add mustard seeds and asafoetida.

Add this seasoning to the rasam.