Ingredients :
Lemon size ball of tamarind – 1
Curry leaves – 2 sprigs
Chopped coriander leaves – 1 tbsp
A tiny piece of jaggery
Salt to taste.
Powder roughly :
Pepper corns – 1 tsp
Cumin seeds – 1 tsp
Red chilly broken – 1
Small piece of Asofoetida – 1
Seasoning :
Ghee – 1 tsp
Mustard seeds – 1/2 tsp
Chrushed garlic – 3 cloves
Red chilly broken – 1
Method :
1. Soak tamarind in hot water, crush the pulp remiving seeds and pips. Put pulp into a vessel along with 3 cups of water.
2. Add curry leaves, powdered ingredients, jaggery and salt ; Boil for 10-12 minutes or till the smell of raw tamarind disappears.
3. Season mustard seeds and crushed garlic in ghee. Add to rasam along with chopped coriander leaves. If you desire the rasam quite hot, add the red chilly in seasoning.
Note : Serve sizzling hot as an appetizer. This is a good antidote for cold.
