Ingredients vegetarian 4 servings

• 2 cups Boiled Surti Papdi
• 1/2 cup grated Coconut
• 2-3 tbsp Rasam powder
• 2 tsp Cumin seeds (jeera)
• 2 tsp Vegetable Oil
• a pinch of Asafoetida (hing)
• 1/4 tsp Turmeric
• 1 sprig Curry leaves
• 2-3 tsp Ghee (clarified butter)
• 2 tsp Mustard seeds
• 1 tbsp Tamarind pulp
• 2 tbsp chopped Cilantro (coriander leaves)
• Salt to taste

Directions

1. Grind 3/4 cup of the Boiled Papdi with Coconut, Rasam powder & Cumin seeds with little water to a fine paste.
2. Heat Oil in a Kadai on Medium heat, add Mustard seeds & Hing. When the seeds crackle, add Curry leaves. Fry for 4-5 secs.
3. Add the Ground paste, Turmeric, Tamarind pulp & Water. Boil for 8-10 mins stirring constantly as it may stick to the bottom.
4. Add the remaining boiled Surti Papdi & Salt. Mix well & boil for another 2 mins.
5. Turn off the heat, add Ghee & Cilantro. Serve hot with boiled Rice & Ghee.
   
6. Note: This rasam should be little thick in consistency. Can adjust according to your taste.

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