Rasam

Peppercorn - 1/2 tsp

Cumin seeds - 1/2 tsp

Shallot - 2

Green Chilli - 2

Garlic - 4 cloves

Coriander seeds - 1/2 tsp (optional)

Oil - 2 tsp

Mustard - 1 tsp

Urad Dhal - 1/2 tsp

Fenugreek - 1/2 tsp

Asafetida

Dry Red Chilli - 2

Curry Leaves

Tamarind juice - 1 cup

Tomato - 1, mashed with your hands

Salt

Cilantro

In a mortar add Peppercorn, Cumin seeds, Shallot, Green Chilli, Garlic and Coriander seeds. Crush the ingredients using a pestle and keep aside.

Heat Oil in a small saucepan.

Temper Mustard, Urad dhal, Fenugreek, Asafetida, Dry Red Chilli and Curry leaves.

Now add Tamarind juice along with the crushed masala paste, mashed Tomatoes and required Salt.

Cook the Rasam on medium low heat until it comes to a just boil, turn off heat and close the pan with lid.

Garnish with Cilantro when ready to serve.