Step 1

Add ¼ teaspoon methi seeds and 1 dried red chilli to a small pan and begin to dry roast them on a low to medium heat.

Step 2

When the seeds turn light golden, then add 1½ teaspoon cumin seeds & ¼ to ½ teaspoon pepper corn. Roast them briefly until the seeds begin to smell good. Turn off the heat.

Step 3

Cool & add this to a grinder or spice jar or mortar pestle. Grind them to a fine powder.

Step 4

Heat oil or ghee in a pot. Add mustard seeds, cumin seeds & red chili.

Step 5

When they begin to splutter, add 3 to 4 crushed garlic, 1 sprig curry leaves and a pinch of hing.

Step 6

Saute well for a minute till the leaves turn crisp.

Step 7

Add tomatoes, salt and turmeric. Saute until the tomatoes breakdown, become mushy & soft.

Step 8

Then add the ground spice powder. Saute for 2 to 3 minutes. The spice powder must begin to smell good.

Step 9

Next pour water. Add tamarind and jaggery. Bring this to a boil.

Step 10

Then simmer for 5 minutes after it comes to a boil.  Soon It thickens slightly.

Step 11

Stir well and take little rasam in a tablespoon. Cool this and taste test. Add more salt, jaggery or tamarind to adjust the taste. I make it sweet, sour & hot.

Step 12

Add chopped coriander leaves. Simmer for a minute. Cover and turn off the stove.

Step 13

Serve rasam hot with rice or as a soup.