Jeera Rasam (Rama Soundararajan contribution)

Ingredients:

1. Tamarind - small amla size
2. Salt to taste
3. Jaggery (optional)
4. Asafoetida
5. Rasam powder - 2 spoons
6. Tomato - 1
7. Curry leaf - 10 leaves
8. Jeera - 1 spoon

For Grinding:

1. Jeera / cumin seeds - 2 spoons
2. Toor dhal - 2 spoons 
3. Curry leaf - 5- 8 leaves

Procedure:

1. Add salt to tamarind water and mix well
2. Add curry leaf and asafoetida to this mixture
3. Cut 1 tomato into small pieces and add to the mixture
4. Add 2 spoons rasam powder to this mixture and boil
5. For grinding take 1.5 spoons Jeera, Toor dhal and curry leaf and grind in the mixer.
6. Pour the ground items with boiling rasam.
7. For the seasoning: Pour ghee and heat it with mustard, urad dhal and curry leaves.