- 1/2 teaspoon pepper
- 1tsp cummin seeds
- 2 pinch asafoetida
- 2 pinch turmeric powder
- salt to taste
- 4 cups water
- 2/3 teaspoon tamcon (tamarind paste)
- 1/2 teaspoon vegan mustard seeds
- a little curry / corriander leaves
- 1 teaspoon oil
Make a powder of pepper and cummin seeds.
Add tamcon, pepper cummin powder, asafoetida, turmeric powder and salt to 3 cups of water and allow to boil for five minutes on high heat.
Add the rest of water and allow to boil for just 2 minutes.
Let mustard seeds splatter in hot oil and pour it on the rasam. Garnish with curry/corriander leaves.