Ingredients vegetarian 4 servings

• 1 tsp Tamarind pulp
• 1 tsp Mustard seeds
• a pinch of Asafoetida (hing)
• 2 Red Chillies (broken in halves)
• 2-3 Curry leaves (chopped in small pieces)
• 2 tsp chopped Cilantro (Coriander leaves)
• 3/4 tsp Cumin powder (Jeera)
• 3/4 tsp Coriander powder
• 3/4 tsp Black Pepper powder
• 1/4 tsp Turmeric powder
• 1/4 tsp Jaggery
• 4 cups water
• Salt to taste
• 3 tsp Clarified Butter (ghee)

Directions

1. Heat Ghee in a kadai.
2. Add Hing & Mustard seeds.
3. When the seeds splutter, add broken red chillies, curry leaves & all the dry powders. Fry well for 15 secs on a medium heat.
4. Add Water, Turmeric powder, Jaggery, Tamarind pulp & Salt. Boil for 5-6 mins.
5. Remove to a serving bowl. Add chopped Cilantro & serve hot with steamed Rice.

NOTE : Adjust spice powders according to your requirement. This rasam can also be served as an appetizer. Good for cold.

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