So its the same as making regular south indian rasam with just a slight twist –
Boil the toor dhal (quarter cup) with ‘hing’ and keep aside
Puree 1 and a half tomatoes and set aside
Puree and strain half a pomegranate to get the juice
lightly grind 1 spoon of peppercorn, 1 spoon of jeera and 5 – 6 cloves of garlic in the mixer
Fry the peppercorn, jeera…, mix along with mustard seeds, curry leaves and dried red chillies. To this add the boiled toor dhal, tomato puree, and a little bit of tamarind water (extracted from tamarind soaked in warm water). Finally add the pomegranate juice and bring to boil. Your Promegranate Rasam is ready!
Pomegranates are very good for the stomach and highly rich in iron as well. They have a huge number of health benefits apart from being very tasty.
Healthy Tip: Cut down on the tamarind, just very little of it will add enough flavour and the pomegranate also adds to the tanginess of the rasam. This will keep the rasam healthy and tasty.