Kandathippili Rasam

INGREDIENTS: Serves 3 to 4

1. Tamarind - gooseberry sized ball
2. Curry leaves - for seasoning
3. Mustard seeds - for seasoning.
4. Red chillies - for seasoning
5. Jeera seeds - 1 teaspoon
6. Turmeric powder - 1/4 teaspoon
7. Asafoetida powder or cube - 1/4 teaspoon powder / small cube.
8. Salt  - As per taste.
9. Garlic - 5 to 6 pods finely cut(Optional)

TO DRY ROAST AND GRIND: You can store this for up to 3 months.

1. Kandanthippili - 2 pieces each of about 1 inch
2. Toor dhal - 2 tablespoons
3. Coriander seeds(Dhaniya) - 2 tablespoons
4. Jeera seeds - 3 teaspoons
5. Whole black pepper - 2 teaspoons
6. Red chillies - 2 or 3 pieces.

METHOD:

1.  Extract the tamarind water . Add salt, asafoetida cube or powder,garlic pods finely cut,turmeric powder and keep in the stove.
2. Dry roast the ingredients and grind to powder and keep in airtight container.
3. Take a pan to season the items given for seasoning. Add 2 teaspoons ghee, and allow the mustard seeds to splutter. Once they splutter, add the red chillies,curry leaves,jeera seeds and keep aside.
4. After the mixture gets boiled add the powder. This mixture can take 1 tablespoon of powder.Taste it and add more powder if needed. Switch off the stove and add the seasoning which is ready.

NOTE: Kandanthippili and garlic are very good for gas,bloating.Also taking this during cold will help a lot.