Rasam

Ingredients:

Water - 5 cups

Onion (small) - 1, finely chopped length wise

Tomato (large) - 1

Green chillies - 2

Coriander powder - 1/2 tbsp

Cumin powder - 1/2 tbsp

Red chilly powder - 1/2 tbsp

Turmeric - pinch

Jaggery - 1/4 tbsp or adjust according to taste

Tamarind - gooseberry size

Salt - as per taste

Coriander leaves - to garnish

To blend:

Garlic pods - 3-4

Cumin seeds - 1/4 tbsp

Pepper corns - 1/2 tbsp (adjust according to your spice level)

Coriander leaves - 1-2 tbsp (you can also use thin stems of coriander)

To temper:

Mustard seeds - 1/2 tbsp

Cumin seeds - 1/4 tbsp

Red chillies - 2

Curry leaves - 1 sprig

Hing - small pinch

Oil - 1 tbsp

Procedure:

1. Soak tamarind in luke warm water and keep aside.
2. Take a wide cooking vessel, switch on the flame, add water, finely chopped onion, chopped tomato, green chillies, turmeric, coriander powder, cumin powder, red chilly powder, salt, jaggery and mix well. 
3. When the water starts boiling, add squeezed tamarind juice and continue cooking with lid closed.
4. Mean while, pound garlic pods, cumin seeds, pepper corns, coriander leaves together to get a coarse powder. Keep it aside until used.
5. Once the water level reduces to 70-80% you can start tempering.
6. Take a small frying pan, heat oil, add mustard seeds, cumin seeds, red chillies, curry leaves, hing and let them splutter. Add coarsely ground powder to the seasoning and fry for one more minute.
7. Transfer the seasoning immediately in to rasam, close the lid and switch of the flame. Finally garnish with chopped coriander leaves and serve hot with steamed rice.

TIP: For extra taste, freshly grated coconut can also be added just before seasoning.