Ingredients:

1 tsp coriander seeds

1 tsp cumin seeds

2-3 dry red chillies

1 tsp pepper corns

8-10 bird's eye chillies / kanthari mulaku

6 garlic cloves

lemon sized tamarind

2 tomatoes, chopped

1/4 tsp turmeric powder

1 tsp chilli powder (optional)

2 tbsp coriander leaves

1/2 tsp fenugreek powder

1/4 tsp asafoetida

1/2 tsp mustard seeds

2 dry red chillies

1 sprig curry leaves

salt to taste

1 tbsp + 1 tbsp oil

Preparation:

1. Soak tamarind in 1/4 cup of water and extract its juice and keep it aside.
2. Crush coriander seeds, cumin seeds, dry red chillies and pepper corns together using a mortar and pestle.
3. Then add garlic cloves and bird's eye chillies and crush together and keep it aside.
4. Heat 1 tbsp oil in a pan / claypot and add crushed mixture and saute well till raw smell goes.
5. Add chopped tomatoes and saute well till soft and cooked.
6. Add turmeric powder and chilli powder and mix well.
7. Add tamarind water, 4 cups of hot water and salt and boil well.
8. Add chopped coriander leaves, fenugreek powder and asafoetida and mix well. Switch off the flame.
9. Heat 1 tbsp oil in a small pan and splutter mustard seeds. Add dry red chillies and curry leaves and fry.
10. Add this seasoning to the rasam and keep it covered until served…Mix well and serve with rice….

Recipe Source: akshayaascameo (Instagram)