The Rasam Recipe:

100 Grams Corriander seeds

50 Grams Cummin seeds

50 Grams pepper seeds

10 dried chillies

2 teaspoon fenugreek

Powder and store in an airtight glass jar.

Mix 1 Table spoon of ground powder in 500ml of water.

Add one clove of Garlic, few curry leaves, salt and Tamarind ( size of half a lime )

Boil well and can be kept out for a couple of days, or in the refrigerator.