To start making the Kongunadu Kathirikai Rasam Recipe, soak the coriander seeds, tuvar dal, cumin seeds, dry crimson chillies, garlic pods, peppercorns, curry leaves, coriander leaves,  for half-hour after which switch to a mixer jar and grind them to a tremendous paste in a mixer grinder.

Reduce the crown of the infant brinjals and slit chopping simply half method by means of the brinjals.

Place the tamarind water within the sauce pan together with the slit brinjals, tomatoes, turmeric powder and salt. Cook dinner this till the brinjals have softened. 

As soon as the brinjals have softened, add the freshly floor rasam masala, 2 extra further cups of water and salt to style.

Deliver the Kathirikai Rasam to a brisk boil. As soon as it involves a brisk boil, flip the warmth to low and simmer the rasam for about 10 minutes till you discover it begins to froth up.

At this stage flip off the warmth.