Ingredients:

• Garlic – 20 flakes
• Tamarind – 1 Lemon sized ball
• Turmeric powder – 1/2 tsp
• Red Chillies – 2-3
• Asafoetida – a pinch
• Pepper powder – 1 tsp
• Jeera powder – 1 tsp
• Salt to taste
• For Seasoning:
• Refined Oil – 1 tsp
• Mustard Seeds
• For Garnishing:
• Coriander leaves and Curry leaves

Method:

1. Remove the skin from garlic flakes.
2. Soak tamarind in water for 10 minutes.
3. Pour the filtered tamarind juice in a vessel together with garlic flakes.
4. Put the vessel on the flame.
5. Add salt to taste.
6. Add red chillies, asafoetida and turmeric powder.
7. Allow the mixture to boil.
8. Add pepper powder, jeera powder and remove from the flame after 1 or 2 minutes.
9. Season mustard seeds in oil and add to the rasam.
10. Garnish with coriander and curry leaves and serve hot.

Recipe courtesy of N.UMAMAHESWARI