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Start off by gathering essential ingredients such as tamarind, tomatoes, rasam powder, garlic, ginger and other spices, mustard seeds, red chillies, jaggery and salt.
Soak a small lemon-sized ball of tamarind in hot water for 15-20 minutes. Once soft, extract the pulp by pressing and straining it.
Chop tomatoes into small pieces and cook them in water until they soften.
Add the tamarind extract to the cooked tomatoes along with salt, rasam powder, and a pinch of sugar or jaggery.
In a small pan, heat some oil or ghee. Add mustard seeds, dry red chilies, curry leaves, and finely chopped garlic and ginger.
Allow the rasam to simmer for another 5 minutes after adding the tadka.
Once your rasam is ready, garnish it with fresh coriander leaves. Serve it hot as a soup or alongside steamed rice.