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Ingredients :
Lemon sized balls tamarind - 2
Salt to taste
For paste :
Pepper - 2 tsp
Cumin seeds - 2 tsp
Coriander seeds - 2 tsp
Red gram dal - 2 tbsp
Dried red chillies - 2
Fry in 4 tsp oil and grind to a paste
Seasoning :
Ghee - 2 tsp
A pinch of Asafoetida
Curry leaves - 2 sprigs
Method :
1. Boil the tamarind in water, and squeeze to extract the pulp. Add the salt, 4 cups of water, and boil for a few minutes.
2. Mix the ground paste with 8 cups of water. Add to the boiling water from step 1 and boil further until the quantity is reduced by a third.
3. Season with asafoetida and curry leaves in ghee and add to the rasam.