Tiger Mike's Rasam

Siva, Dattaya,Kanissan, Pathma & Appan, Rumbo nalla erki de.

Vimala calls this, Milagu-Seeraka rasam. Actually, its pepper-cumin seed rasam.

Tamarind (pullee) 3/4 small lime
Salt 11/2 tsp
Asafoetida a bit
Mustard seeds(kadugu talai) 1/2 tsp

For Masala:
Coriander seeds (Kothamalli) 1/2 tsp
pepper (karuppu milagu) 1/2 tsp
Thur Dhall 1 tsp
Red Cillies (kanjhammilahai) 2
Cumin Seeds (natchirgam) 1/2 tsp

Fry the above ingredients (except cumin seeds) and grind them with cumin seeds into a smooth paste. ( The above ingredients can be ground as such without frying. In that case, don't add coriander seeds. Grind only pepper, dhall cillies and cumin seeds)

Soak the tamarind and take about 500 ml. of juice. Add salt and asafoetida. Boil for 5 minutes and then add the ground masala. Simmer for 10 minutes. When the rasam froths up, add curry leaves. Remove from fire. Season with mustard seeds.