This is one of the easiest and just needs two minutes to cook. It might not be right to compare it with rasam in hostel which would be barely a chilli water. But this is definitely an awesome rasam to be done on sluggish days. Amazing taste with a very little input.
Garlic – 3 to 4 cloves
Curry leaves – a handful
Cumin seeds – 1 tsp
Pepper - ½ tsp
Salt – for taste
Red chilli – 2 to 3
Tamarind puree – 1 cup
- Grind tomato, garlic, curry leaves, cumin seeds, pepper, red chilli to a puree.
- In a vessel add tamarind water and keep it in medium fire.
- After two minutes, add the puree and wait till it rises to overflow.
- Switch it off, before it boils. Garnish with corriander leaves if needed.