RASAM from the kitchen of Prema Badiga

To serve 4

Ingredients
50 gm arhar dal
1/2 kg tomatoes
3-4 stems of curry leaves
20 gms imli
1 litre of water
1 tblsp gud
salt to taste
2 tsp rasam powder
1 tblsp oil
1/2 tsp urad dal
1/4 tsp mota rai dana
3-4 cloves crushed garlic
8-10 curry leaves
pinch of hing

Pakora
Ingredients
1 katori of urad dal

Method
Boil 50 gm arhar dal, 1/2 kg tomatoes cut into big pieces, 3-4 stems of curry leaves with stem, 20 gms imli and 1 litre of water, and then strain. Put back on the boil and add 1 tblsp gud, salt, 2 tsp rasam powder. In a kadhai take 1 tblsp oil, 1/2 tsp urad dal, 1/4 tsp mota rai dana, 3-4 cloves crushed garlic, 8-10 curry leaves and a pinch of hing. Put this chonkh in the rasam and let it boil for another 5 minutes.

Pakoras
Take 1 katori of urad dal and soak it for 3-4 hours. Grind it without water. Put 2 cubes of ice in the batter and beat, then Eno is not required. Put in an icing bag and make small pakoras for the rasam