Ingredients:

• 7 to 8 – kokum, wet/dry
• 1 tsp – Jaggery
• 1/2 tsp – Mustard Seeds
• 1/2 tsp – cumin/jeera
• 3 to 4 – dry red chillies, low to medium spiced
• 4 to 5 – Curry leaves
• 1 to 2 – Garlic Cloves (optional)
• 1 to 2 tsp – ghee/oil
• a generous pinch of Hing
• salt as per taste

Method:

1. Add enough water to the kokum and boil well, for about 7-10 mins. (If you are using dry kokum, soak it in water for about 30-40 mins before boiling).
2. Add salt, and jaggery and boil for a couple more minutes.
3. Adjust ingredients according to taste.
4. Add extra water if the rasam turns out too strong and tangy.
5. Heat ghee in a pan and temper mustard seeds, jeera, curry leaves, garlic, hing, and red chillies.
6. Season the rasam with this.
7. Serve hot with steamed rice.
8. Recipe and Image courtesy: Ramya
9. http://maneadige.blogspot.in/