Tamarind - 1 medium gooseberry size
Black peppercorns - 2 tsps
Jeera (cumin seeds) - 2 tsps
Hing (asafoetida) - 1/2 tsp
Haldi powder (turmeric) -1/2 tsp
Curry leaves - few
Salt - as required
Ghee for seasoning.
Make a thick extract of tamarind and in a dry grinder powder the peppercorns, jeera along with curry leaves since it will give a good flavour.
Now take any vessel pour the tamarind water and the coarse powders, salt, turmeric powder,hing and allow it to boil.
Add some more water and allow it to boil.
You will get a strong aroma and flavour of the boiling rasam
After it has boiled and heated well, remove from fire.
Now if you want add some coriander leaves to it .
Take a kadai add some ghee and season with mustard seeds and 3-4 curry leaves,which will enhance the taste and smell of the rasam.
This rasam can be had as a soup if you want to as it will be very refreshing ,and also when you have nasal cold or fever, this rasam will be soothing and tasteful to your tongue you will love it
since during fever our tongue gives a bitter taste when we eat something. This rasam will be very strong and give a good taste to your taste buds.
You can also have it with rice and some dry curry or even pappad.