INGREDIENTS

Tamarind – small gooseberry size
Omam – 1 tsp
Red chillies – 3
Oil – 1 tsp
Turmeric powder – ¼ tsp
Asafoetida – ¼ tsp
Curry leaves – few
Coriander leaves – few
Mustard seeds – ½ tsp
Salt to taste

METHOD

Soak the tamarind in two glasses on water for 10 mins.
Squeeze the water and keep separately.
Break the red chillies into halves
Heat oil in a pan, add the curry leaves, red chillies and the omam, sauté for 30 secs.
Now add the tamarind water, turmeric powder, salt and asafoetida.
Allow to boil for 5 mins.
In a pan heat oil and add the mustard seeds and add it to rasam.

NOTE

This rasam is very good cold even for kids