Ingredients:

• Oil – 2 tsp
• Mustard Seeds – 1 tsp
• Curry leaves – 1 sprig
• Asafoetida Powder – a pinch
• Tomatoes – 1 chopped.
• Black pepper – 2 tsp
• Cumin seeds – 3 tsp
• Red Chillies – 3 large chillies
• Turmeric powder – 1/2 tsp
• Garlic Flakes – 4 or 5 Cloves
• Tamarind – a small ball or 2 tsps Tamarind paste
• Coriander leaves – a few, chopped
• salt – to taste

Method:

1. Soak tamarind in a glass of water.
2. Coarsely grind the black pepper, cumin seeds, red chillies, garlic cloves and turmeric powder.
3. Heat oil in a pan, add mustard seeds, curry leaves and asafoetida powder.
4. Add the chopped tomato and fry well till the tomato turns mushy.
5. Then add the ground ingredients and fry well for 2 minutes.
6. Now add the tamarind water or tamarind paste to the above.
7. Add enough water and salt. Sprinkle with coriander leaves.
8. Bring the rasam to a boil. The moment you see small bubbles, turn off the gas.

Recipe courtesy of RathiSelva