|Tamarind||2 tbsp Jeera||1 tsp Mustard Seeds||Ghee|
|1 tbsp Black Peppercorns||1 pinch Hing||Salt|
|1 tbsp Tur Dal||Fresh Dhania|
|1 tsp Grated Ginger|
|4-6 Curry leaves|
|2 Dry Red Chillies|
|1 tsp Turmeric|
Soak the jeera, pepper, tur dal, curry leaves, dry red chillies and ginger in 1/4 cup water for about 30-45 minutes.
Grind this into a thick fine paste without any additional water.
Make a medium extract of Tamarind in about 5 cups of water.
Boil the paste in the tamarind water with turmeric, jaagery and salt.
Once it boils for a few minutes, let it simmer for about 10-15 minutes.
This should cause the rasam to foam at the rim of the vessel.
Splutter the mustard seeds, hing and curry leaves in 2-3 tsp of ghee and add the tadka to the rasam.
Garnish with fresh Dhania and serve.