1 tablespoon ghee
1/2 teaspoon mustard seeds (rai/ kadugu)
2 teaspoon cumin seeds (jeera)
5 curry leaves
1/4 teaspoon asafoetida (hing)
5 tomatoes, chopped & pureed
2 cups fresh orange juice
1 medium apple cubed
1/2 lemon's juice
1/2 teaspoon turmeric powder (haldi)
1 teaspoon cumin powder (jeera)
1 teaspoon coriander powder (dhania)
1/2 teaspoon black pepper powder
coriander (dhania) leaves, freshly chopped, as required
1/4 cup cooked toor dal
4 cloves garlic crushed
salt to taste
Place a saucepan on medium heat, and add 2 cups of water, chopped tomatoes, turmeric powder, hing, salt, and orange zest. Allow this mixture to boil for 10 to 15 minutes.
Meanwhile to make the rasam masala powder, heat a pan on medium heat. Dry roast black pepper, cumin seeds, curry leaves, red chilli, and toor dal, for 2-3 minutes. Let the spices cool. Once cooled, grind them to a coarse mixture.
Once the tomatoes are softened and the mixture is boiled for 10-15 minutes, add cooked tuvar dal.
Add the freshly ground rasam masala. Add the apple cubes. Let the rasam mixture boil for 4-5 minutes. Adjust the consistency of the rasam.
After 4-5 minutes, turn off the heat. Add orange juice, and lemon juice and mix well. At this stage, proceed to make the seasoning for the rasam.
To prepare the seasoning, heat a tadka pan on medium heat. Add ghee to it. Once the ghee is hot, add mustard seeds and allow them to crackle. Add the curry leaves.
Add the seasoning to the rasam mixture. Garnish the rasam with coriander leaves.