Rasam powder - 1 tsp
Lemon sized ball of tamarind - 1
Salt to taste
Grind to paste :
Red gram dal - 1 tsp
Cumin seeds - 1/2 tsp
Curry leaves - 2 sprigs
Ghee - 2 tsp
Mustard seeds - 1 tsp
Dried red chilly - 1
Curry leaves - 1 sprig
1. Boil the tamarind in water, and squeeze to extract the pulp. Add 1 cup of water, rasam powder, salt, and boil until the quantity is reduced by half.
2. To the ground paste, add 2-3 cups of water and mix well. Add this to the boiling mixture, and allow to simmer for a while.
3. Season the given ingredients in ghee and pour into the rasam.
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