Soak the ingredients given under “To soak and grind” for half an hour and drain the water.
Grind it into a coarse paste.
Add this paste to the heavy bottomed vessel and also add the chopped tomatoes.
Add 2 cups of water, salt, jagger and turmeric powder.
Let it simmer in medium heat till the aroma comes out. (For up to 10 minutes)
Now add the chopped cilantro and add the remaining cups of water and let it simmer till the froth forms on the top.
That’s it. Turn off the heat and in a separate tadka pan, heat the oil and once it is hot, add the mustard seeds, cumin seeds and hing.
As they start to crackle add it to the rasam.
Thippili rasam is ready. Serve it hot with rice.
As I had seedless tamarind, I soaked and grinded along with other ingredients. But you go with the regular way. Just soaking in water and squeezing about 1 cup of Tamarind juice. Garlic cloves can be added to this rasam or you can grind 2 cloves of garlic along with the other ingredients.Adapted from From Meenakshi Ammal’s Cook And See