Rasam

Ingredients

1. Red chilli powder - 1 tbsp
2. Turmeric powder - 0.5 tbsp
3. Coriander powder - 1.5 tbsp
4. Pepper powder - 1 tbsp
5. Jeera - 1 tbsp (to be powdered)
6. Garlic - 4 cloves
7. Asafoetida - small pinch
8. Salt - 1 tsp
9. Tamarind - 1 lemon size
10. Oil - 1tsp
11. Mustard - 1 tsp
12. Red chilli - 1 
13. Curry leaves - 1 twig
14. Coriander leaves - a bunch
15. Tomato - 1
16. Water - 1 + 1 cup

Procedure

1. Dice the tomato
2. Cut coriander leaves 
3. Soak tamarind in 1 cup water and extract the juice
4. Add tamarind water, coriander leaves and tomato in a vessel along with salt
5. Boil the mixture till the tomato is cooked well
6. In the mean while, grind jeera, red chilli powder, turmeric powder, coriander powder, pepper powder, garlic into a smooth paste.
7. Add this paste into the cooked tomato mixture and let it boil for 7-8 minutes.
8. Add asafoetida after 5 minutes
9. Temper the rasam 
1. Heat a small tawa and add oil.
2. Once is the oil is hot, add mustard
3. When the mustard splutters, add red chilli and curry leaves.
4. Add this to the rasam water
5. Serve the rasam with rice.