Sweet Lime - 1

green chilli - 1

asafoetida - a pinch

turmeric powder - 1 teaspoon

salt to taste

Rasam powder - 2 1/2 teaspoon

peppercorns and cumin Seeds - 1 teaspoon

tamarind pulp - 3 teaspoons

oil - 1 teaspoon

mustard seeds - 1 teaspoon

curry leaves to garnish

corriander leaves to garnish

garlic cloves- 2

In a mortar smash pepper, cumin and garlic cloves together to a coarse texture. Squeeze the sweet lime. Make sure no seeds are left behind. In a kadai, add tamarind pulp, rasam powder, turmeric powder, salt, Sweet Lime Extract and smashed pepper, cumin and garlic cloves. Add 200ml of water and mix well. Heat oil in tava. Tamper mustard seeds, adding curry leaves, a small piece of smashed garlic clove and chilli.   Now pour the tampered ingredients into the kadai and let the flame on to cook rasam. Let it be cooked till foam appears. Garnish with corriander leaves. The rasam is ready and can be had with rice.

The sweet Lime Extract can be replaced by lime, pinapple and also black grapes. These type of rasam is very good for digestion.