Ingredients:
Pepper : 2tsp
Dhania seeds : 2tsp
Arisi Thippili (long pepper) : 1 1/2tsp
Thur dal : 1/2 tsp
Jeera : 2 tsp
Curry leaves : 2 to 3
Pudina leaves : 4 to 5
Tamarind : a small lemon size
Tomato : 1
Coriander leaves for garnishing
For Tempering
Ghee – 1tsp
Mustard – 1tsp
Curry leaves – 2 to 3
Method :
Soak Tamarind in water for 15 min
Heat a kadai and dry roast pepper, dhania, arisi thippili (long pepper) and thur dal and fry till it changes colour. Add curry leaves and pudina and swich off the stove. Grind into smooth paste by adding water.
Extract juice from the soaked tamarind add salt, turmeric and hing. let it boil. Add the ground paste once raw smell goes add reqd quantity of water and allow it to froth.(Rasam must not boil)
Heat a kadai and temper the items provided above and add to the rasam. Finally add tomato, coriander.
You will feel really releived from the body pain due to cold. The Arisi thippili used, gives a stong taste in the tongue which will soothe the throat.
