VENTHAYA RASAM [FENUGREEK RASAM]

Soak a lime-sized tamarind in water for an hour and then extract its thick juice. In a sp of gingelly oil, fry 1/2sp fenugreek seeds, 2 red chillies, 10 peppercorns and 11/2sp shredded coconut to a golden brown colour and then powder them. Heat a kadai and pours 2sp gingelly oil and 1sp ghee. When it becomes hot, add 1sp mustard seeds. When they splutter add a pea-sized asafoetida, 1/2 cup chopped tomatoes, and 1sp turmeric power and fry well under medium fire until the tomatoes are well mashed. Add the tamarind extract, the powder, 1tbsp chopped coriander, curry leaves, with enough salt and water. When the rasam starts simmering, put off the fire.