Rasam

Ingredients:

• Rasam Powder- 3-4 tsp (I use homemade)
• Water- 1 1/2 cup
• Drumstick- 3-5 pieces of 3 inches (washed)
• Tomato- 1 big cut into 6 pieces.
• Tamarind- 3-4 pieces (washed)
• Curry leaves- 6
• Mint leaves- 6
• Coriander- few 
• Salt- 1 1/4 tsp
• Garlic clove- 1 big & 1 small
• Turmeric powder- less than 1/4 tsp
• Mustard seeds- 1 tsp
• Fenugreek seeds- 1/2 tsp (methi)
• Cumin seeds- 1/2 tsp (Jeera)
• Dry red chilies- 4 broken pieces
• Asafoetida- 1/4 tsp
• Jaggery- 1 small piece (for those who like their food a little sweet)

Method:

1. Boil the drumstick pieces in the water for 10-15 minutes. If they are too thin, reduce the boiling time.
2. Turn off the heat and add the rasam powder, tomato slices, turmeric, the leaves (washed), salt, tamarind, big garlic clove (crushed). 
3. Turn on the heat and let it boil for 5-8 minutes. Add some water if required but make sure not to fill the dish to the top. 
4. The liquid bubbles and we do not want it to overflow.
5. Meanwhile into another pan add oil for tempering.
6. Once the oil is hot add mustard seeds, fenugreek seeds, cumin seeds, dry red chilies, asafoetida and the small gralic clove. 
7. Let the mustard seeds splatter and add few curry leaves. (You can skip this.)
8. Turn off the heat and let it sit for a minute. 
9. When the rasam is boiled, add this tempering to the liquid and stir.
10. Let it continue to boil on simmer for another 3 minutes.
11. The flavors of the tempering will enhance the rasam. 
12. Turn off the heat and serve with plain hot rice. Enjoy. 

Here is the recipe of Rasam Powder.

Tips:

1. You can add the small piece of jaggery along with the tamarind. Or you can add 1 tsp or 1/2 tsp of sugar for a slight sweetness. 
2. For those who like tomatoes you can add another. 
3. Add more mint leaves (crushed/chopped) for a minty taste. Take care not to over do.
4. You can add a little crushed kasuri methi after adding the tempering. Again take care not to over do. It tends to disturb the balance of the flavors.