- ¼ tsp coriander seeds
- ½ tsp cumin seeds
- ¼ tsp peppercorns
- ¼ tsp hing powder
- Half a lime sized dried tamarind ball ( Optional)
- One cup of water for soaking tamarind ( Optional )
- ¼ teaspoon salt
- 10 curry leaves
- 2 cloves of garlic
- One handful of chopped coriander leaves
- 2 medium-sized tomatoes ( use 3 tomatoes if you don’t use tamarind
- ¼ teaspoon turmeric.
- ¼ teaspoon mustard seeds.
- 2 cups of water for boiling rasam.
- ½ teaspoon ghee
Soak the tamarind in one cup of water and set aside for 10 minutes. Place the heavy-bottomed saucepan on the heat in a heavy-bottomed pan or iron wok dry roast, cumin, coriander and pepper on a low heat until the cumin seeds are darkish brown. At this point and hing and dry roast for another minute. When the spices are cold grind them to a fine powder in a pestle and mortar or in a grinder.
Prepare the tamarind water by squeezing the tamarind by hand through a sieve.
Coarsely chop the tomatoes and boil them in the tamarind water for 10 minutes. If you are not using tamarind, then simply boil the tomatoes in 3 cups of water Place a small saucepan on a low heat, add ghee. When the ghee is hot add mustard seeds. When the mustard seeds pop, add chopped garlic and curry leaves. When the garlic browns, and the curry leaves become a little crispy add turmeric. Then add the roasted spices and the tamarind tomato/plain tomato water. Add salt and bring to the boil once. After the first boil remove from the heat and garnish with coriander leaves.