INGREDIENTS

Tamarind – small gooseberry size
Pepper – ½ tsp
Red chillies – 3
Jeera (cumin) – ½ tsp
Garlic – 5 to 6 pods
Asafoetida – ¼ tsp
Oil – 2tsps
Mustard seeds – ¼ tsp
Salt to taste
Curry leaves – few
Coriander leaves – little

METHOD

Grind red chillies, pepper, cumin and garlic (do not remove the skin) into a rough powder in mixer.
Soak the tamarind in 2 to 3 cups of water.
Heat 1 tsp oil in kadai. Sauté the ground powder for 30 sec.
Now add the tamarind water, curry leaves, salt and asafoetida
Boil for 5 mins.
Heat 1 tsp oil, add the mustard seeds. After it splutters add to the rasam.
Garnish with coriander leaves.