Lets see the ingredients to make the qty shown in the picture roughly about 2 1/2 cups.
Grind this to a fine powder, Heat a tsp of oil in a pan, temper with mustard, cumin, a puff of hing and a pinch of turmeric powder. Mash two tomatoes and add to this, Saute for two minutes and add the rasam powder. Squeeze a gooseberry size tamarind and take the juice. Add tamarind juice to this and turn the heat to medium high.
Salt is not added while cooking the rasam. Salt, Garlic and coriander leaves are kept in a bowl seperately and when the rasam bubbles and do not let boil. In a bowl, crush 4 garlic pods, a handful of coriander leaves and reqd. salt, pour rasam in this and cover with lid.
Open after about 5 mts and give it a stir and check the salt. You can serve this as a soup or with a bowl of piping hot rice to wad…