1tsp.ghee or clarified butteror for vegan recipes use vegetable oil
1sprig curry leaves
1tbsp.chopped cilantro or coriander leaves
Dry roast cumin seeds, coriander seeds and black gram lentil. Remove the seed and cut the amla into small pieces.
Blend together amla pieces, black peppercorn, green chilies, ginger, roasted cumin, coriander and black gram lentils to a thick paste.
Add about 3 cups of water and bring to a boil. Simmer on low heat for about 5 minutes.
Now add salt to taste. I also add 2 tsp. sugar to balance out the sourness of amlas (optional).
For the tempering, heat ghee or clarified butter. Add mustard seeds and a pinch of hing or asafetida. Allow to sputter. Add curry leaves and tip over the hot seasoning into the cooked rasam.
Serve hot garnished with chopped cilantro.
Have it as a soup or with boiled rice. It is quite delicious.
I found the rasam to be more sour hence I added sugar only to cut the sourness. Trust me it does not make the rasam sweet. But if you like that sourness, you can skip adding sugar.Alternatively, you can use fewer amlas, maybe try using 3 instead of 4.This rasam is spicy due to the use of green chillies and peppercorns. You can reduce the heat depending upon your taste.This rasam is excellent for boosting immunity and fighting colds and coughs.For vegan recipe, omit clarified butter and use vegetable oil or olive oil