Ingredients:

Tomatoes: 2 (Medium size) (Optional)

Tamarind: little (1 lemon size)

Mustard seeds: ¼ spoon

Garlic: 4 flakes (little smash it)

Pepper and jeera powder: 1 ½ spoon

Jeera: ¼ spoon

Dry red chillies: 2

Curry leaves: 7 leaves

Coriander leaves: 1 spoon (chopped)

Salt: Taste enough

Turmeric powder: 2 pinch

Oil: 2 spoons

Asafoetida: 1 pinch

Sugar: ½ spoon

Procedure:

1.      Equal quantity of pepper and jeera little heat in a kadai on low flame and make powder of it and keep aside

2.      If you want tomatoes also then grind tomatoes, tamarind (reduce tamarind quantity than shown in ingredients) and salt in mixer. Otherwise soak tamarind in water till it becomes smooth. Then smash it with hand and take its juice

3.      Take kadai or thick bottom deep vessel, pour oil and heat

4.      Put asafoetida, mustered seeds, jeera, garlic, red chillies, curry leaves and coriander leaves in the same order

5.      Add sugar and pepper and jeera powder also and immediately pour the grinded tomato and tamarind juice or tamarind pulp to it

6.      Add sufficient quantity of water to this (Depending upon your taste add water. So that rasam will not be too sour or too mild )

7.      Let it boil for some time (approx. 10 min)

8.      Now hot hot pepper rasam is ready for serving

Tips:

·        It is good to take white rice with rasam after heavy food like non-veg

·        When some is suffering from fever or any other illness then also double boiled white rice and rasam is good and easy digestive

·        Small kids also like rice and rasam

·        In case of indigestion you can drink ½ glass of mild rasam