- Tamarind – 1 small lemon size
- Salt – to taste
- Asafetida – ¼ tsp
- Curry leaves – a few
- Tomato – 1 no
- Ginger grated – 1 tsbp
- Turmeric powder – ¼ tsp
FOR THE POWDER:
- Coarsely grind the following into a powder. No roasting is required.
- Pepper – 1 tbsp
- Cumin seeds – 1 tbsp
- Coriander seeds – 1 tbsp
- Toovar dhal – 1 tbsp
- Red chilies – 2no
FOR THE SEASONING:
- Ghee – 1 tsp
- Mustard seeds – ¼ tsp
- Black Pepper – ¼ tsp
- Jeera – 1/8 tsp
- Rasam Powder – 1/4 tsp
- Curry leaves
- Red Chilies – 1 no
- Chopped coriander leaves – 1tsp
- Soak tamarind in warm water and extract the juice.
- Add salt, Asafetida, tomato pieces, turmeric powder, ginger and curry leaves.
- Boil until the raw smell disappears.
- Grind the five ingredients into a slightly coarse powder.
- Add the powder and add water immediately to make one liter of rasam.
- Boil for few more minutes in low flame.
- Cover it with a lid to preserve flavor.
- Switch off flame when the rasam is just about to boil.
- Heat ghee and fry the seasoning and add to the rasam.
- Garnish with Coriander leaves.
Thanks to Sadhanas Kitchen