What you need
For rasam powder
Cumin seeds: 1 tablespoon
Coriander seeds: ½ tablespoon
Red chilies: 4 no
Whole Black pepper: ¼ teaspoon
Asafetodia: ¼ teaspoon
For rasam
Rasam powder: ½ tablespoon + ½ teaspoon
Salt: 1 and 1/8 teaspoon
Tamarind: small ping pong ball size
Mustard seeds: ¼ teaspoon
Cumin seeds:1/4 teaspoon
Jaggery:1/2 teaspoon
Coriander leaves; 1 tablespoon
Water: 2 cup
Oil : 1 tablespoon
How I made
First dry roast the ingredients for the rasam expect asafetodia and set aside. It will take about 6 minutes. Once it is cool enough to touch add asafetodia and grind them into a fine powder. It yield about 2 1/4 tablespoon.
In a small bowl add 1 cup of water and tamarind and microwave for high at 15 seconds and extract the juice and set aside.
Heat oil in a sauce pan add cumin and mustard seeds once mustard seeds starts spluttering add tamarind juice and rest of water along with rasam powder and salt. Bring it to boil then add jaggery and let it boil for another 2 minutes. Switch off the flame and garnish with chopped coriander leaves.
Enjoy hot as much you can tolerate.