Ingredients
Tamarind - Small marbled size (add 1/2 cup water and make Tamarind water)
Tomato - 1
Garlic - 4 pods
Peppercorns - 1 teaspoon
Cumin Seeds - 1 teaspoon
Turmeric - 1/2 teaspoon
Chili powder - 1/4 teaspoon (adjust to spice level)
Cooked Toor dal - 2 tablespoons with 1/2 cup water
salt to taste
Ghee - 1 teaspoon
Mustard seeds - 1 teaspoon
Curry leaves - 10
Coriander leaves - 2 tablespoons
hing - 1/8 teaspoon
salt to taste
Method
Take Peppercorns, cumin seeds and crush it with hand pestle
Take Eeya chombu and add tamarind water, add tomato, garlic, chili powder, turmeric powder, Dal water mix well
Heat ghee and add mustard seeds. let it pop add crushed pepper & cumin seeds, curry leaves and hing. Fry for 20 sec. Keep it aside
Heat Rasam in low flame. Add tempering. and mix well. Add coriander leaves. Mix well.
Heat till it is foaming. Switch it off. Close it with lid
Enjoy
