Ingredients:

• 3 cups – Tamarind water (made with 1 Amla size ball of Tamarind or 1/2 tsp of Tamarind paste)
• Salt to taste
• Ginger – a big piece
• Jeera – 1 tsp
• Pepper (black) – 1/2 tsp
• Red Chillies – 2 to 4
• Dhania – 1 tsp
• Tomato – 1 big (chopped)
• Thoor dal – 1/4 cup, cooked
• Mustard – 1/4 tsp
• Cilantro – 1 tbsp
• Curry leaves – 5 to 6

Method:

1. Soak jeera, pepper, dhania, red chillies and ginger for 10 minutes and grind them into a paste along with some water.
2. (Or you can fry all these ingredients in 1 tsp of ghee and grind them.)
3. Boil tamarind water by adding salt and chopped tomatoes. Let it cook.
4. After the tomato is cooked, add the ground paste and let it boil for 5 to 10 minutes.
5. Now, add the dal and some water to dilute the rasam. Let it come to a boil.
6. Season some mustard in ghee and garnish with cilantro and curry leaves.

Recipe courtesy of Meenakshi