Ingredients

• 1 tsp - peppercorns
• 1 tsp - cumin seeds
• 1 - lime sized ball of tamarind or 1 tsp tamarind pulp
• 1 - medium sized tomato, finely chopped
• 1/2 tsp - coriander seeds
• 1/2 tsp - fennel seeds
• 1/2 tsp - ginger powder
• 1/2 tsp - garlic powder
• 2 tsp - rasam powder
• 2 cups - toor dal
• Coriander leaves for garnishing
• 1/2 tsp - mustard seeds
• 1/2 tsp - cumin seeds
• 2 tsp - ghee for tempering

How to Make Spicy Hot Rasam

• Boil the dal and puree it.
• Grind all the dry ingredients.
• Soak the tamarind in 2 cups of hot water and puree.
• In a vessel, take tamarind puree, dry ingredients powder, ginger-garlic powder, rasam powder, finely cut tomato and salt to taste.
• Boil till the raw smell of the tamarind goes (approximately 10 mins).
• Then add the dal puree and add water if necessary till you get the desired consistency.
• Heat a heavy bottom vessel, add the ghee.
• When it heats up, add the mustard and cumin seeds.
• When they splutter, add them to the rasam.
• Boil the rasam once more till it froths, add the finely chopped coriander leaves and remove from heat.