Ingredients:

• Black pepper – 1 tsp.
• Jeera – 1 tsp.
• Turmeric powder – 1/2 tsp.
• Tamarind – 1 small Lemon size.
• Salt as required.
• Mustard Seeds – 1/2 tsp.
• Asafoetida – a pinch.
• Curry leaves – a few.
• oil or Ghee – 2 tsp.

Method:

1. Soak the tamarind in a little water and make juice.
2. Grind pepper and jeera together into a dry powder in a mixie.
3. Put the tamarind juice in a vessel and heat it.
4. Add asafoetida and turmeric powder and allow the mixture to boil.
5. Add the pepper and jeera powder at the boiled stage and remove from the flame immediately.
6. Add curry leaves.
7. In a small frying pan, season mustard seeds in oil or ghee and add to the rasam.
8. Cover the vessel with lid so that the fragrance of pepper remains until serving.
9. Serve rasam with hot rice.

Recipe courtesy of N.UMAMAHESWARI