| • | Marinate tamarind in water and take aside the tamarind juice.
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| • | In the tamarind juice, add tomato, turmeric powder and table salt and boil it until the raw aroma of the tamarind is lost.
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| • | Meanwhile, in 1 tablespoon oil, saute the coriander seeds, pepper corns, chana dal, reddish chillis and cloves until pink.
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| • | Grind them with coconut to form a very soft paste.
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| • | Add the paste, cooked tuvar dal and curry leaves to the tamarind juice and boil for a few seconds.
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| • | Heat oil, add table mustard seed and hing and season the rasam.
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| • | Garnish it with coriander leaves and serve.
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