Also Known As: South Indian Spicy Tamarind Soup without Lentils, Rasam without Toor Dhal,
Charu with no Kandi Pappu, Saaru without using Togari Bele, Pulusu without adding Kandhi Pappu

Ingredients for preparing Rasam

• Tamarind (Puli, Imli) – 1 lemon sized ball
• Peppercorns (Kurumulagu, Kaali Mirch) – 2 tsp
• Cumin Seeds (Jeeragam, Jeera) – 1 tsp
• Garlic (Veluthulli, Lahsun) – 5 cloves (Optional)
• Tomato (Thakkali, Tamatar), cut into 4 pieces – 1 no
• Asafoetida Powder (Kaayam, Hing) – 1/4 tsp
• Turmeric Powder (Manjal Podi, Haldi) – 1/2 tsp
• Salt to taste – 1 tsp
• Coriander Leaves (Malliyila, Dhania Patta), chopped – 1 tbsp

For Seasoning

• Oil or Ghee – 1 tsp
• Mustard  Seeds (Kadugu, Rai) – 1/4 tsp
• Dry Red Chillies (Unaka Mulagu, Sukha Lal Mirch) – 2 no
• Curry Leaves (Kariveppila, Kadipatta, Karipatha) – 1 stalk

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Steps for preparing Rasam

1. Soak the tamarind in warm water for 10 minutes. Kneading with your fingertips, extract juice and discard pulp.
2. Crush the Garlic Pods, Peppercorns and Cumin Seeds. Keep it aside.
3. In a thick bottomed vessel, mix the Tamarind juice, Tomatoes, Asafoetida Powder, Turmeric Powder, Salt, 2 cups of Water and the crushed ingredients from step 2.
4. Heat the vessel and allow the contents to boil for 2 minutes. Now switch off the stove.
5. Heat oil in a small pan and splutter the mustard seeds.
6. Now add the curry leaves and dry red chillies into the same pan and fry for a minute to prepare the seasoning. Pour it over the Rasam.
7. Garnish Rasam with Coriander Leaves and serve it hot.

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