Ingredients:

• 1.5 tbsp – cooked dal
• 8 peppercorn
• 8 curry Patta leaves
• 2 tsp – chopped, Coriander leaves
• 1 tsp – Tamarind paste
• Salt
• 4 peeled Garlic Cloves
• 1 tsp – Ghee
• 1/4 tsp – cumin
• 1/2 tsp – Coriander seeds
• Asafetida, a pinch
• 1/8 tsp – Mustard Seeds
• 1 small Red Chilli

Method:

1. Make 300ml dal water with cooked dal, mix tamarind paste and salt, keep it aside.
2. Dry fry peppercorns, cumin and coriander seeds and crush them roughly along with garlic.
3. Heat ghee, add mustard, curry leaves, turmeric and asafoetida and fry till the seeds splutter.
4. Add crushed pepper masala and fry for a few seconds; add the dal water.
5. Let it start boiling, then remove from fire.
6. Sprinkle coriander leaves and cover with a lid (do not allow to boil well)
7. This hot spicy rasam can be served with plain rice or as a soup.

Recipe courtesy of Uma Devi Ramachandra