For the rasam powder/podi 1 tbsp kadalai paruppu/bengal gram 1 tbsp yellow dhal 1/2 tbsp black pepper 1/2 tbsp cumin seeds 3 sprigs curry leaves
For the rasam 1-2tbps rasam powder/podi 1 tomato - sliced 5 garlic - crushed (with or without skin) 1 tsp turmeric powder 1 tbsp tamarind juice/lemon Salt for taste
For tempering 2-3 dried red chilies - broken 1 tsp black mustard seeds Coriander leaves - sliced 2 tbsp of oil
For the rasam powder/podi: Dry fry the ingredients till light brown and to release the aroma (about 3-4 mins) Remove and blend/process till fine.
For the rasam: Add 1-2 tbsp rasam powder and all ingredients for the rasam into a pot with 1/2 liter of water. Simmer (do not boil) until heated through. In another pan, heat oil and quickly fry chilies and mustard seeds. Add into the rasam liquid and off the heat. Stir these in and also the coriander leaves.