Add the tamarind and tomatoes diced into big pieces to it.
:- This is for the tamarind to soak faster and also for the tomatoes to be mashed easily.
Pound the black pepper and cumin seeds nicely, followed by the garlic pods with the skin on and finally the green chillies until they just break.
:- Freshly pound pepper and cumin seeds always gives a better flavor than stored rasam powder.
Nicely mash the soaked tamarind and tomatoes and remove as much waste as possible.
Keep an eye on the rasam coz it just takes about 5 - 6 mins to be done.
When the rasam mixture is just about to start boiling, switch off the flame and close the vessel with a lid.
:- You get the best flavor of rasam only if it has not boiled fully. It should get cooked in the steam after you close the vessel with the lid. So make sure to switch off the stove when its frothy and the first bubble arises.
1)Serve hot with rice.
It is very good for digestion.
Since there is no turmeric powder added to it, this rasam will have a natural color.