Rasam or saar is the watery when compared to sambhar. You can just slurp it from a bowl. Amma used to lace it with extra pepper when we had a cold.
Saar is made on festive occasions.
¼ cup toor dal/turichi dal /togri bali
1 tomato medium sized
½ tsp haldi
2 tblspn oil
1 tsp mustard
2-3 springs curry leaves
2-3 red chillies broken into pieces
2 tblspn Saar Masala
A lemon sized ball of tamarind
A marble sized ball of jaggery(optional)
1. Pressure cook toor dal with the tomato and haldi.
2. Soak the tamarind in ¼ cup of water and extract the juice.
3. Heat oil add the mustard, when it splutters add the red chillies, curry leaves, haldi, and asafoetida.
4. Mash the tomato and dal.
5. Add the tamarind juice extract, jaggery,masala,salt and bring to boil.