Step-by-Step Instructions

1. 1.Prepare Tamarind Extract

   Take 15 gm of tamarind and soak it in 1 cup (250 ml) of hot water for 10 minutes. After soaking, mash the tamarind with your hands and strain the liquid to get the tamarind extract. Set aside.

2. 2.Crush Spices and Aromatics

   Coarsely crush 2 teaspoons of black pepper in a mortar and pestle. Set aside. Then, crush a 1½ inch piece of ginger, 8 cloves of garlic, and 8 shallots separately until they are finely crushed but not a paste. Combine the crushed ginger, garlic, and shallots.

3. 3.Temper Spices

   Heat 3 tablespoons of cooking oil in a pan. Add ½ teaspoon of mustard seeds and ¼ teaspoon of fenugreek seeds. Once the mustard seeds splutter, add 3 dry red chilies (cut into pieces). Stir quickly for a few seconds to prevent burning, then immediately reduce the stove to the lowest flame.

4. 4.Sauté Aromatics

   Add the crushed ginger, garlic, and shallots to the pan. Increase the stove to a medium flame and sauté until the mixture turns golden brown, stirring continuously.

5. 5.Add Powdered Spices

   Reduce the stove to the lowest flame. Add 1 tablespoon of coriander powder, 1 teaspoon of chili powder, ¼ teaspoon of turmeric powder, and the crushed black pepper. Stir quickly for a few seconds to combine and prevent the powders from burning.

6. 6.Combine with Liquids and Simmer

   Add 1 chopped tomato, 2 sprigs of curry leaves, the prepared tamarind extract, 3 cups (750 ml) of water, and 1 teaspoon of asafoetida powder to the pan. Increase the stove to a high flame and mix everything well until it starts to boil. Add 2 teaspoons of salt and mix again. Taste and adjust salt if necessary.

7. 7.Finish and Serve

   Once the rasam starts boiling, reduce the stove to a medium flame and cook for 5 minutes. After 5 minutes, add a handful of chopped coriander leaves and stir. Immediately turn off the stove. Let it rest for a few minutes to cool slightly before serving warm.