Birds eye chilli – 18 to 19 nos
Shallots – 9 to 10 nos
Garlic – 7to 8 nos
Tomato – 1 nos
Tamarind – small ball
Fenugreek powder – 1 tsp
Asafoetida powder – 1 tsp
Dry red chilli – 2 to 3 nos
Coriander seed – 1 tbsp
Pepper seed – 1 tbsp
Cumin seed – 1 tsp
Salt – 1 or 2 tsp
Oil – 3 to 4 tbsp
Method
Crush the dry red chilli again and add coriander seed, pepper seed and cumin seed. crush them well and set them aside. Then crush garlic, bird’s eye chilli ,ginger and shallots into a fine paste and set aside. Take a bowl, add tamarind and water and soak for 10 to 15 minutes. Heat oil in a pan,add mustard seed and let them splutter. Then add crushed garlic, ginger and bird’s eye chilli mix.
Saute them well for a few minutes. Again, add crushed powders like dry red chilli,coriander seed and cumin seed mix. Saute them well for a few minutes. Add chopped tomatoes and saute them well.Add asafoetida powder and fenugreek seed. Saute them well for a few minutes. Add squeezed tamarind water and salt. Stir them well for a few minutes. Add a sufficient amount of water and stir them well.add coriander leaves, stir, and boil them well. Remove from the fire and set aside.
Heat oil in a pan and add dry red chilli and shallots. Saute them well for a few minutes. Add some curry leaves, saute them and fry them well. Remove the pan from the fire and pour the mixture into the rasam curry pan. Stir them well for a few minutes.Serve the tasty bird’s eye chilli rasam with meals.