Pepper- 1 tbsp
Tamarind-goose berry size soak in hot water
Coriander leaves- a bunch
Curry leaves - a spring
Salt to taste
Asafoetida powder-1 tbsp
1.grind jeera,peppercorns,garlic flakes into coarse powder.
2.immerse tomato in hot water and peel off the skin.
3. Cut tomato into cubic size pieces . Heat oil in a pan and splutter mustard seeds and curry leaves.
4.fry the ground mixture till the raw smell goes. Grind the tomato and add the purée to the ground mixture.
5.add the tamarind water and asafoetida powder and bring to boil
6. Add salt and garnish with coriander leaves. Yummy rasam is ready