Soak tamarind in hot water for 15-20 minutes. Extract 1 cup of tamarind juice and discard the pulp.
Dry grind whole black pepper (milagu), cumin seeds, tur dal and 1 garlic clove (added just to give more flavor to the rasam) for a few seconds. It should be slightly coarse.
Note– I have used old tamarind. Naatu poondu gives more flavor to the rasam, though you can use china poondu also.
More Rasam Recipes
Check out more South Indian Rasam Varieties
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