1 Take a pan, place it on the burner, turn on the flame to HIGH MODE. Once the pan gets hot, turn the flame to LOW MODE.

2 Start adding the below to the pan –

• Horse Gram – 2 tbsp
• Coriander – 1 tbsp
• Bengal – 1/2 tbsp

Stir gently to fry them for 20 to 30 seconds.

3 Put the fried grams (obtained in step 2) into a mixy jar, grind them to a fine powder. Transfer the powder to a small bowl and keep it aside.

4 Take the same mixy jar, put in the below –

• Curry leaves – 20 leaves
• Garlic – 15 cloves
• Cumin – 1/2 tbsp
• Pepper – 1 tbsp (whole pepper, NOT powder)

Grind them to a coarse powder. Then transfer them to another small bowl and keep it aside.

5 Place a deep pan on the burner, turn on the flame to HIGH MODE. Let the pan get hot.

6 Once the pan gets hot, turn flame to low mode, then add –

• Pour in oil – 3 tbsp.
• Red chillies – 4 (break them into 2 halves and add)
• Cumin – 1/4 tbsp
• Mustard – 1/4 tbsp
• Garlic – 10 cloves (crush them with a stone and then add)
• Curry leaves – 10 leaves
• Turmeric powder – 1/4 tbsp
• Salt – 1/2 tbsp

Stir well for 10 seconds and mix them.

7 Then, lets add   

• Tomatoes – 2 (medium sized, chopped into small pieces)
• Coriander leaves – a little

Stir well for 15 seconds.

8 Now let’s add the coarse powder obtained in STEP – 4. Stir for 5 seconds.

• Then add the fine powder obtained in STEP – 3. Stir a little for 5 seconds.
• Let’s pour in the 250 ml of water with tamarind soaking in it.
• Pour in extra water – 500 ml.

9 Let the water come to a boiling state. Once the water boils, turn off the flame immediately.

Sprinkle a little of coriander leaves on the top of rasam.

That’s all folks, our rasam is ready.