Milagu – one teaspoon
Seeragam (Saunf) – 11/2 tsp
Toor Dhal – 2 tsp
Tamarind paste – 1 tblsp
Salt to taste
Oil – 1 tsp
Asafoetida Powder – 1/2 tsp
Curry leaves – 1 handful
Add two cups water to the tamarind paste to make tamarind water.
Add salt, haldi powder, asafoetida powder, few curry leaves to the tamarind water, allow it to boil on low flame.
Take the masala items including the curry leaves in the mixie add water little by little and grind into a coarse paste.
After the tamarind water boils for five to six minutes add the ground masala to the tamarind water slowly and mix well.
Let it boil for one more minute add half a cup water the boiling tamarind water, keep on low flame.
Once the rasam rises a little, remove from the stove.
Heat one tsp of oil/ghee in kadai and mustard.
Once the mustard seeds crackle, add it to the Rasam.