Ingredients

Tamarind- plum sized soaked in 3/4th cup of water.

Red chillies- 4-5

Green chillies- 3-5

Tomatoes- 2

Hing- 1/4th tsp

Turmeric powder- 1/2 tsp

Tuvar dal ( tuvaram paruppu) 1/2 cup

Pepper- 1 tsp

Jeera- 11/2 tsp

Jaggery- 1 tsp

Salt to taste

Curry leaves- few

Ghee- 1 tsp

Mustard- 1/2 tsp

Jeera- 1/2 tsp

Garlic- 4-5 cloves

Chopped coriander leaves

Method

Wash and soak tuvar dal for 30 mins.

Pressure cook adding 1/2 tsp of turmeric powder for 3-4 whistles. It should be
cooked very soft. Mash the dal well and keep it aside.

Meanwhile, squeeze the tamarind well to get the extract. Add 3/4th cup water
again to the tamarind and take the extract again. Repast it one more time.

Wash and chop the tomatoes. Take off the stem and tear the red chillies.
Wash and slit the green chillies.

Add these to the tamarind extract along with salt, Jaggery and curry leaves.
Mix well and boil till its reduced to half.
Make a coarse powder of jeera and pepper.

Add the mashed dal, pepper jeera powder and 1 cup of water to the tamarind
mixture.

Mix well and check for the seasonings.

Let it simmer till the rasam froths up well.

Heat ghee in a pan. Add mustard. When it starts spluttering, add jeera and
crushed garlic. Saut for few seconds and add it to the rasam. Garnish with
chopped coriander leaves and serve hot with steamed rice drizzled with little
melted ghee:)