Clove / Krambu Rasam

Ingredients:

• Tamarind - goose berry size 
• Cooked toor dal - 1 to 2 tblspn
• Tomato - 1/2 no
• Turmeric powder - 1/4 tspn
• Asafoetida powder - 2 pinch
• Salt - to taste
• Water - as required

To dry roast and grind:

• Toor dal - 1 tspn
• Coriander seeds - 1 tblspn
• Pepper - 1 tspn
• Jeera - 1 tspn
• Dry red chilli - 2nos
• Cloves - 4 to 5 nos

For tempering:

• Ghee - 1 tspn
• Mustard seeds - 1/4 tspn
• Coriander - few nos
• Curry leaves - few nos

Method:

• In a empty pan dry roast the ingredients given under "To dry roast and grind"and grind it to powder
• Soak the tamarind  in a warm water and take juice
• In a kadai boil tamarind juice along with chopped tomato, turmeric, asafoetida powder and salt for 8 mins or till raw smell goes
• Then add cooked dal, grinded powder ( as required ) water ( as required ) and keep in low flame for few mins
• Then switch off the stove
• Heat ghee in a kadai, add mustard after it pops out add coriander, curry leaves and pour it on to the rasam
• Serve hot the tasty clove / krambu rasam along with plain rice 

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