Ingredients:

• Molagu (black pepper)- 1 tsp
• Tuar dal -1 tsp
• Mustard Seeds -1/2 tsp
• Curry leaves- a small bunch
• Red Chillies 2
• Garlic- 4 or 5
• Tamarind -lemon size
• Oil- 1tsp for frying
• Ghee- 1 tsp for seasoning

Method:

1. Soak tamarind in water for some time. Fry tuar dal, black pepper, red chillies, garlic and curry leaves. Make it into paste and keep it aside.
2. Make a paste out of the soaked tamarind. Add 2 or 3 glasses of water to this paste and allow it to boil for some time in a vessel.
3. Now add the ground paste to it. Dilute the rasam by adding some more water. Let the rasam boil till everything mixes well.
4. Season the rasam with mustard seeds fried in ghee.

Recipe courtesy of Usha