6 garlic pods (Chopped 3 pods finely and just roughly crush rest of 3 pods)
1 teaspoon black pepper powder
1 teaspoon cumin powder
1 teaspoon tamarind concentrate
2 tablespoon chopped cilantro
1 tablespoon oil
7-8 curry leaves
¼ teaspoon mustard seeds
¼ teaspoon cumin seeds
¼ teaspoon asafoetida
¼ teaspoon turmeric powder
2 dry red chillies
4 cups water
Salt to taste
Method:
Heat oil in a pan. Add mustard seeds and cumin seeds. As soon as they splatter, add asafoetida, red chillies, curry leaves, and 3 chopped garlic pods. Mix everything and add chopped tomatoes. Let the tomatoes cook completely.
Add turmeric powder, black pepper powder, cumin powder, and salt to the tomatoes. Stir well. Cook for another 5 minutes.
Add water, tamarind concentrate and crushed garlic pods. Let everything boil for another 10-12 minutes on medium-high flame.
Add chopped cilantro to the boiling rasam. Check for salt and add more if needed. Simmer for 5 minuts.
