Dry roast & powder:
Pepper - 2 tsp
Tur dhal - ¼ cup
Red chillies - 7,8
Gram dhal - 1 tsp
Dhaniya - 1 tsp
Jeera - 1 tsp
Other ingredients:
Tamarind paste - 2 tsp, if you are adding tomatoes
1 tbsp if you are not adding tomatoes
Hing powder - 1 tsp
Cooked & mashed dhal - 1 tbsp
Salt, haldi
To temper in 1 tsp ghee:
curry leaves
Mustard seeds - ½ tsp
This powder can be made & kept in the fridge to be used for 2,3 times.
Mix tamarind paste, haldi, hing powder, 2 tsp ( or more ) of prepared powder, cooked dhal, salt & enough water to make up the desired quantity.
Put in a vessel inside the pressure pan & cook for 1 whistle.
Cool, open & temper.
Some prefer not to add cooked dhal, tomatoes & haldi to this rasam.
Then it will taste “ more medicinal” & it is your choice.