- Tamarind-1 small lemon size
- Tomato -1 large size
- Coriander leaves(cut pieces)-3 tablespoons
- Cumin seeds (jeera)-1 teaspoon
- Black Pepper(milagu)-1 teaspoon
- Curry leaves-2 tablespoon
- Red Chilli-2
- Turmeric powder-1/4teaspoon
- Coriander powder-1/2 teaspoon
- Asafoetida- a pinch
- lemon juice (if desired)-4 or 5 drops
- Water-400-500 ml according to taste
- Oil -1/2 tablespoon for seasoning
Mustard,Cumin seeds, Fenugreek, Curry leaves.
- Soak the tamarind in hot water and take juice from it after sometime.
- Grind red chillies, Cumin seeds, Pepper, 1 spoon Curry leaves, 2 spoons of Coriander leaves, Garlic into coarse paste.(Don't make into fine paste)
- Crush the tomatoes in tamarind juice and add the coarse paste.
- (Don't use cut tomato pieces)
- Add turmeric powder, Coriander powder, water and required amount of salt to the mixture.
- Heat oil in a pan and add all the seasoning items one by one. (as said before in previous blogs) and Asafoetida powder.
- Finally add the rasam to the pan.
- When it starts to boil, just take it out of the flame.
- Do not allow it to boil for longer time, as it will alter the taste.
- Add few drops of lemon juice if desired and garnish with coriander leaves.
- Can be used as soup or along with plain rice.