Ingredients:

• 1/4 cup – Tamarind pulp
• 2 Tomatoes
• 1/2 tsp – black pepper
• 1/2 tsp – cumin
• 5 – dry chillies
• 1 sprig – Curry leaves
• 1 big bunch – Coriander leaves
• 2 Cloves – Garlic
• 1/4 tsp – Turmeric powder Salt to taste
• Oil, mustard and cumin for tempering

Method:

1. Make a paste of black pepper, dry chillies, garlic, cumin and curry leaves in a blender.
2. Heat oil in a vessel, add mustard, cumin and curry leaves.
3. Mix the tamarind pulp with 3 glasses of water.
4. Add this mixture to the tempered ingredients, add turmeric powder, the blended paste and salt.
5. Let the rasam boil for 1 min then add two big tomatoes just with 1 slit on each.
6. Add finely chopped coriander leaves and boil again for 2 mins.
7. Serve with plain rice.

Recipe courtesy of Rachael Abraham