Ingredients:

• Tomato ½
• Lemon juice from 1 lemon
• Whole black pepper 1 tsp
• Cumin 1 tsp
• Garlic 2 cloves
• Red chili powder
• Asafetida 1 pinch
• Mustard seeds 1 tsp
• Urad dal 1 tsp
• Jeera 1 tsp
• Green chili 1 (slit lengthwise)
• Red chili 1
• Curry leaves 4 or so
• Cilantro

Procedure:

1. Grind black pepper, cumin, and garlic into coarse paste and mix to 4 cups water
2. Crush the tomato and add it to the mix along with turmeric and salt
3. Garnish: Add oil to a pan and fry mustard seeds, urad dal, and cumin. Once it starts to splutter add asafetida and curry leaves and then immediately pour the mix from step 2 into the pan
4. When the rasam starts to boil turn off the stove and add the lemon juice and cilantro

Notes:

• Once you add the lemon juice taste the rasam; if the lemon taste is less then add more lemon juice
• Do not add lemon juice to the rasam when it’s boiling. It will give the rasam a bitter taste.

Ingredients:

• Toor Dal 2 tsp
• Red chilies 2
• Whole black pepper 1 tsp
• Cumin 1tsp
• Garlic 2 cloves
• Tamarind 1 inch cube
• Mustard seeds 1tsp
• Urad dal 1tsp
• Asafetida 1 pinch
• Curry leaves 4

Procedure:

1. Fry toor dal, red chilies, black pepper, cumin, and garlic in a pan without oil until they brown. Grind them into a coarse powder. Mix the tamarind in 4 cups of water and add the ground up powder, turmeric, and salt. Place the mix on stove in medium heat
2. Garnish: Add oil to a small pan and fry mustard seeds, urad dal, asafetida, and curry leaves and pour in to the rasam when it starts to boil and turn stove off

Ingredients:

• Whole Black Pepper 1tsp
• Jeera 1 tsp
• Garlic 2 cloves
• Tamarind 1 inch cube
• Turmeric 1 pinch
• Asafetida ½ pinch
• Salt to taste
• Oil
• Curry leaves
• Red chilies 2
• Mustard seeds 1 tbsp
• Urad dal 1 tsp
• Tomato 1

Procedure:

Paste:

1. Grind the black peppers, jeera, and garlic into coarse paste.
2. Add 1 cup water to paste
3. Dissolve the tamarind in 3 cups of water and add to the paste
4. Add salt and turmeric to the paste
5. Mush the tomato and add to the paste

Rasam:

1. Add 3 tbsp oil to pan and fry mustard seeds, urad dal, red chilies (broken in half)
2. When the mustard seeds are spluttering add asafetida, curry leaves, and add the paste mix
3. When the rasam starts to boil turn off the stove
4. Garnish with cilantro

Ingredients:

• Whole Black Pepper 1tsp
• Jeera 1 tsp
• Garlic 2 cloves
• Tamarind 1 inch cube
• Turmeric 1 pinch
• Asafetida ½ pinch
• Salt to taste
• Oil
• Curry leaves
• Red chilies 2
• Mustard seeds 1 tbsp
• Urad dal 1 tsp
• Toor dal 1cup

Procedure:

Paste:

1. Grind the black peppers, jeera, and garlic into coarse paste.
2. Add 1 cup water to paste
3. Dissolve the tamarind in 3 cups of water and add to the paste
4. Add salt and turmeric to the paste
5. Cook the toor dal separately and add to the paste

Rasam:

1. Add 3 tbsp oil to pan and fry mustard seeds, urad dal, red chilies (broken in half)
2. When the mustard seeds are spluttering add asafetida, curry leaves, and add the paste mix
3. When the rasam starts to boil turn off the stove
4. Garnish with cilantro

Ingredients:

• Whole Black Pepper 1tsp
• Jeera 1 tsp
• Garlic 2 cloves
• Tamarind 1 inch cube
• Turmeric 1 pinch
• Asafetida ½ pinch
• Salt to taste
• Oil
• Curry leaves
• Red chilies 2
• Mustard seeds 1 tbsp
• Urad dal 1 tsp

Procedure:

Paste:

1. Grind the black peppers, jeera, and garlic into coarse paste.
2. Add 1 cup water to paste
3. Dissolve the tamarind in 3 cups of water and add to the paste
4. Add salt and turmeric to the paste

Rasam:

1. Add 3 tbsp oil to pan and fry mustard seeds, urad dal, red chilies (broken in half)
2. When the mustard seeds are spluttering add asafetida, curry leaves, and add the paste
3. When the rasam starts to boil turn off the stove