While the lentils cook, in another pan/vessel take 4 cups water. Add the tomato along with curry leaves and salt. I love curry leaves and hence as you can see have been generous with them :) You can tear up the leaves to so that they impart more of their flavor.
First Thankyou very much for the great recipe. First I made this RAsam with Garlic.It came out well. But today I made without garlic and tuar dal. But the taste was excellent. The lemony flavour is the main thing. Thanks a lot b'coz my husband is a Rasam lover and at least thrice in a week I have to make Rasam. Earlier it was very difficult for me to make rasam with tamarind b'coz extracting the Tamarind pulp is very difficult. Now it is very easy.
That sounds wonderful Harini. Though I do add cilantro while the rasam is cooking, I do not do it often since my husband does not like the cooked, mushy looking cilantro thats been cooked in the rasam for so long. But I love the enhanced taste too and usually cheat by adding and then removing before serving (and add fresh ones towards the end :)). I love the cumin seeds idea for tempering and will do that for my next rasam :). Thanks for the tip :)
yes, I had emailed you the member recipe. I have made this using that recipe only (link in the reference section) with a little bit of my variation (read as "laziness" :)). Hey eppo time kidaikardho appo pannitu sollu. No hurries :)