Rasam or Chaaru

Servings: 3-4 persons

Water	500 ml
Tamarind	to taste
Whole Red chilly	1
Garlic	1 (mashed)
Tomatoes medium sized	1 (diced)
Coriander leaves	pit full
Curry leaves	1 string
Turmeric	1/4tsp
Salt	to taste
Rasam Powder:	Coriander seeds - 2 tsp Cumin seeds - 1 tsp Peppercorns - ¼ tsp (grind into coarse powder)
Sugar	¼ - ½ tsp
Tempering seasonings:	Fenugreek seeds - few Mustard’s - ¼ tsp Red chilly - 1 (break into two) Garlic - 1 or 2 (flatten) Curry leaves - few Oil - 1 - 2 tsp

• In a pot take water and add all ingredients, except rasam powder and tempering ingredients.
• Bring to rolling boil and continue to boil till tamarind and tomatoes are well cooked and boiled in water.
• Add rasam powder and boil it for 2 more minutes. Off the flame.
• Heat oil and fry tempering ingredients and pour on rasam. Cover and allow to sit for 5 minutes.
• Garnish with cilantro and serve with appadam or with Fry dishes.