Ingredients:

Tamarind (cricket ball size)
Garlic 1 whole head peeled & grated
Dry red chilies 6-8 grated
Curry leaves few grated
Salt
Turmeric powder 1/4 spoon
Whole peppercorns 1 spoon semi crushed
Cumin seeds 1 spoon semi crushed
Asafoetida 1/4 spoon
Mustard seeds 1/2 spoon
Sesame oil few spoons.

Method:

Soak tamarind pulp in warm water for 20 minutes. Then using your hands…mash it and extract thick milk. Add 2-4 cups of water to this and set aside.

In a deep iron wok, heat few spoons of oil. Add grated garlic, curry leaves and dry red chilies.

Then add tamarind water. Add salt, turmeric and rasam powder( crushed pepper+cumin) to it. Bring this to boil.

Meanwhile….heat a small iron pan. Add oil and wait till its smoky hot. Now add mustard and asafoetida. Let it pop and splutter well.

Now run this sesonning over the rasam made.

Serve steaming hot along with palin steam cooked rice. Its best choice during rainy season.