Kandi Kattu -- Kattu Rasam

Kandi kattu is a light rasam which is made with toordal and seasoned with ghee.This is a traditional rasam recipe form Andhra Cuisine. Can serve this with steamed rice and side dish, pappad.No tamarind or lemon is used in this rasam recipe if you like tangy taste you can add little lemon juice but in traditional recipe we don't add any of them. You can serve this as a lentil soup and this as a soup will give you good energy after a fast and also a best choice for white loss.. here is the recipe.

INGREDIENTS:---

Toor dal  --- 1/2 cup
Turmeric powder  --- a pinch
Salt -- 1/2 tea sp or according to your taste
Green chillies  --- 3 chopped
Curry leaves   ---- 2 springs
Garlic cloves  --- 5 cloves crushed
Ghee or oil  --- 1 tea sp
Mustard seeds --- 1/2 tea sp
Cumin seeds  --- 1/2 tea sp
Dry red chillies ---1 broken
Asafoetida  --- 1/4 tea sp
METHOD:---
1. Cook toor dal till soft with enough water and mash well.
2. Add crushed garlic,  chopped green chillies,  curry leaves,  salt,  turmeric powder,  3 cups of water and boil for ten minutes in a very low heat.
3. Heat ghee or oil in a pan add mustard seeds, cumin seeds,  broken dry red chillies,  asafoetida  fry for a while and ass this to kattu rasam mix well and bring to a full boil, switch off the heat.
Serve hot with rice and any stir fry vegetable and pappad.
If you like to have this little sour taste squeeze lemon juice ans enjoy.
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