Tamarind - size of small indian lime soaked in water
Tuvar dal - 1 cup cooked dal
Tomato - 1 big
Peppercorns crushed coarsely - 1 tsp
Jeera (dry fried and coarsely ground) - 1 tsp
Rasam powder or Sambar powder - 3/4 tsp
Hing or Perungayam
Coriander and curry leaves
Soak the tamarind in water and squeeze out the pulp and keep it aside. In the tamarind water, put chopped tomatoes, salt, a pinch of hing, 1/2 tsp of coarsely crushed pepper, 1/2 tsp of ground jeera, 3/4th tsp of rasam or sambar powder and allow it to boil for at least 7 to 8 minutes till the raw smell of tamarind disappears.
Take 3 tablespoons of the cooked Tuvar dal and mash it well while adding 2 cups of water. Once the rasam mix is done, keep in low flame and add the dal slowly. Once the exact consistency of rasam is acquired, leave the mix to come to a boil in low flame. When the froth is seen on the top layer, switch off the flame. Take a small pan, pour oil or ghee and add mustard seeds and the remaining pepper and jeera powder. when the mustard seeds splutter, pour it over the rasam. Add finely chopped coriander leaves and a sprig of curry leaf.
Rasam is ready to be had with either hot rice or even be consumed as an appetizer. This milagu rasam does wonders for sore throat and flu symptoms. As soon as you have this rasam, one can see the flu and associated symptoms disappear.
Happy eating !!!!!!!!!!!