Toor dhal - 1 tablespoon
Tamarind -a small ball half the size of a lemon
Tomato - 1 big
Rasam powder(sattumudhu podi) - 1 heaped tablespoon
Curry leaves - few
Coriander leaves - few
Mustard seeds - 1/2 tsp.
Cumin seeds - 1/2 tsp.Ghee - 1/2 tsp.
Pressure cook toor dhal, mash it and keep aside.
In a utensil, squeeze a tomato, put tamarind(you can also extract pulp from tamarind and add), salt, rasam powder, and hing , add a cup of water and bring it to a boil till the raw smell of the rasam powder goes. Now add mashed dhal, two more cups of water and mix well. Boil for just two minutes till frothy. Turn off the stove.
In a kadai, heat ghee, temper with mustard seeds, cumin seeds, hing and curry leaves. put it over the rasam and add chopped coriander leaves. Your spicy, tangy rasam is ready.