Red gram(Thuvaraparippu) - 1 tbsp
Tomatoes(optional) – 2 nos
Tamarind(Puli) paste – As reqd
Green Chillies – 2 nos
Rasam Powder - 1 tsp
Salt – As reqd
Coriander leaves – A few
Curry leaves - A few
Asafoetida(Kayam) - A pinch
Mustard Seeds - ½ tsp
Ghee - ¼ tsp

For making rasam powder:
Dry red pepper(Kollamulaku) - 1 measure
Cumin Seeds(Jeerakam) - 2 tsp
Coriander seeds - 1 measure
Red gram(Thuvaraparippu) - 4 tsp
Whole Black Pepper - 4 tsp
Bengal gram(Kadalaparippu) - 2 tsp
Turmeric powder – 4 tsp


For making rasam powder:
1)Make sure the ingredients are dry.

2)Grind them into a smooth powder(except for turmeric powder).

3)Add turmeric powder and mix well.

:-Avoid moisture content and you can keep it for months.

For making rasam:

1)Cook the red gram in a pressure cooker and mash it well.

2)Take 1½ cups of water in a vessel and add salt and rasam powder to it.

3)If tomatoes are being used, cut them into small pieces and cook for a few minutes in this water along with green chillies.

4)When it starts boiling, add tamarind paste and boil for 5 more minutes.

5)Add the cooked red gram and boil further for 5 minutes.

6)When the rasam starts emitting a very good aroma, switch off the flame.

7)Add curry leaves and coriander leaves.

8)Sprinkle asafoetida powder.

9) Finally, crackle mustard seeds in ghee and add to the rasam.