1 large Tomato
2 Green Chillies
2 Red Chillies
1/2 tsp Fenugreek seeds / Methi seeds
1/2 tsp Cumin seeds / Jeera
1.5 - 2 tsp Coriander seeds / Kottambari
10-15 Curry leaves(6-7 for Masala + 5-6 for Seasoning)
1/2 tsp Asafetida powder(2/3 for Masala + 1/3 for Seasoning)
1/4 tsp Turmeric powder
2 tsp Yellow Lentils / Toor dal / Togari bele
3 - 4 tsp grated Coconut
Small grape sized Tamarind
Small lemon sized Jaggary
4-5 strands of Coriander leaves
Salt to taste
1/3 - 1/2 cup cooked Yellow Lentils
1 tsp Mustard seeds
2 tsp Oil
Put red chillies, cumin seeds, coriander seeds, yellow lentils, fenugreek seeds and 1 tsp oil in a pan and fry them in medium flame. Once it starts giving nice aroma, add asafetida powder, turmeric powder, curry leaves and fry them for about 30 seconds.
Put fried masala, grated coconut, tamarind in a mixer and grind them together into smooth paste by adding sufficient amount of water.
Chop the tomato into long thin pieces as shown in the picture below. Cut the green chillies into two halves.
Put chopped tomato and green chillies in a vessel. Add salt, jaggary, around 2 cups of water and cook them well. Add cooked yellow lentils, ground masala and bring them to boil. (Yellow lentils can be cooked(3-4 whistles in a pressure cooker) and preserved in a refrigerator(freezer) for about 8-10 days.) Add required amount of water, salt and keep the rasam in medium flame for about 2-3 mins. Add the chopped coriander leaves and keep the rasam in low flame for about 1 min.
Put mustard seeds and oil in a pan. As soon as it starts spluttering, add big pinch of asafetida powder, 4-5 curry leaves, keep them for about 4-5 seconds and then add it to rasam. It goes well with rice along with ghee and paapad.