Milagu Rasam - Method 2

Ingredients: 

Tamarind – 1 small lemon size

Salt – 2 tsps

Asafoetida – ¼ tsp

Curry leaves – a few

For the Powder:

Coarsely grind the following into a powder. No roasting is required.

Pepper – 1 tbsp

Cumin seeds – 1 tbsp

Coriander seeds – 1 tbsp

Bengal gram dal – 1 tbsp

For the Seasoning:

Ghee – 1 tsp

Mustard seeds – ¼ tsp

Method:

1. Soak tamarind in warm water and extract the juice.

2. Add salt, asafoetida and curry leaves.

3. Boil until the raw smell disappears.

4. Grind the four ingredients into a slightly coarse powder.

5. Add the powder and add water immediately to make one litre of rasam.

6. Let the rasam be on low flame.

7. Cover it with a lid to preserve flavour.

8. Keep watch by sliding the lid now and then.

9. Switch off flame when the rasam is just about to boil.

10.Heat ghee and add mustard seeds, and add the seasoning when the mustard splutters.