How to make it
5 steps. Take it one step at a time.
Soak the tamarind
Soak the tamarind in half a cup of warm water for 10 minutes. Squeeze the pulp to extract the juice and discard the fibers. Mix the extract with the remaining water.
10 minIn a mortar and pestle, coarsely grind the black pepper, cumin seeds
In a mortar and pestle, coarsely grind the black pepper, cumin seeds, and garlic cloves together. Set aside.
Add the tamarind water, turmeric powder, and salt
In a pot, add the tamarind water, turmeric powder, and salt. Bring it to a boil and let it simmer for 5-7 minutes until the raw smell of tamarind goes away.
7 minAdd the ground pepper-cumin-garlic mix
Add the ground pepper-cumin-garlic mix to the pot. Simmer for just 2-3 minutes. If the mixture starts frothing up, turn off the heat immediately.
3 minFor tempering, heat oil or ghee
For tempering, heat oil or ghee in a small pan. Add mustard seeds and let them crackle. Add red chilies, curry leaves, and a pinch of asafoetida. Fry for 30 seconds and pour the tempering over the rasam.
1 min
A little kitchen wisdom
Using freshly ground pepper and cumin provides the best aroma. Do not boil for too long after adding the ground spices to preserve the medicinal properties of the pepper.
