Ingredients:

Tamarind: 1 small lemon-sized ball or 1 tablespoon of tamarind paste)

Tomatoes: 2 medium-sized, chopped

Toor Dal (Pigeon Peas): 2 tablespoons (optional)

Garlic: 2-3 cloves, crushed

Green Chilies: 2, slit

Curry Leaves: 10-12 leaves

Coriander Leaves: A handful, chopped

Mustard Seeds: 1 teaspoon

Cumin Seeds: 1 teaspoon

Black Peppercorns: 1 teaspoon

Turmeric Powder: ¼ teaspoon

Asafoetida (Hing): A pinch

Dry Red Chilies: 1-2, broken into pieces

Rasam Powder: 1-2 tablespoons (adjust to taste)

Ghee or Oil: 1 tablespoon

Water: 4 cups

Salt: To taste

Instructions:

1. Soak the tamarind in 1 cup of warm water for about 10-15 minutes. Squeeze out the pulp and strain it to get tamarind water. If using tamarind paste, dilute it in 1 cup of water.
2. If you’re using toor dal, cook it in a pressure cooker with enough water until soft. Mash it well and keep it aside.
3. Dry roast cumin seeds and black peppercorns in a small pan until aromatic. Grind them into a coarse powder.
4. In a deep pot, heat 1 tablespoon of ghee or oil. Add mustard seeds and let them splutter.
5. Add cumin seeds, crushed garlic, dry red chilies, and curry leaves. Sauté for a few seconds until fragrant.
6. Add chopped tomatoes and cook until they soften.
7. Add turmeric powder, asafoetida, green chilies, and rasam powder. Sauté for another minute.
8. Pour in the tamarind extract and let it simmer for 5-7 minutes.
9. Add 3 cups of water (or more depending on the desired consistency) and bring it to a gentle boil.
10. If using cooked toor dal, add it now and mix well.
11. Add the ground spice paste and salt to taste. Let it simmer for another 5 minutes.
12. Once the rasam is aromatic and has reached the desired consistency, turn off the heat.
13. Garnish with chopped coriander leaves.