|Tamarind juice/2 tsp tamarind pulp dissolved in 4 cups of water.||3 Cup (48 tbs), by soaking and squeezing lime size tamarind in water|
|Pepper powder||2 Teaspoon|
|Jeera powder||2 Teaspoon|
|Turmeric powder||1 Teaspoon|
|Chopped garlic||4 Clove (20 gm), smashed and roughly chopped|
|Chopped cilantro||1⁄2 Cup (8 tbs) (Coriander Leaves)|
|Salt||To Taste (As Needed)|
|Jeera seeds||1 Teaspoon|
|Curry leaves||4 (Few)|
Take the tamarind juice in vessel.Add all the powders, garlic and salt to it. Squeeze the tomatoes by your hand and mix with the liquid well.Check for salt and spice level.Add the coriander leaves and keep aside. Take a kadhai or sauce pot and add 2 tsp of oil. To this add the tempering ingredients one by one.When the mustard pops add the tamarind juice mixture to it.
Reduce the heat the medium and look for the bubbles.The trick for good rasam lies at the last stage.My mother tells me that the rasam should not boil at any cost.When the first stage of boiling bubbles appear like a foam as shown in the above picture,we should switch off the stove and take the pot away from the stove and close with a lid.Allow it to rest for atleast 15 mins. At this stage your house will be filled with the wonderful aroma of the rasam.