Rasam - Tangy Peppery Indian Soup (home made rasam podi/powder)

Rasam. Indian Pepper Soup. Our, if you are asking me, our Indian healthy and akin magical soup. Rasam is definitely a popularity in our Indian household (Drumstick Sambar, Indian Mango Chutney & Vegan Potato Curry) and of course, in any Indian restaurant (Navratan Korma) for the matter. I have already spoken about rasam before right? In fact, not once? And I have also shared a couple of rasam recipes before (Mor Rasam, Egg Rasam, Indian Crab Rasam, Indian Crab Soup & Instant Rasam)? Usually, me settling for ready made, store bought rasam powder, sometimes I won't mind pounding the spices and for this rasam, I actually made a different standard of rasm powder, aka, rasam podi. Recipe pinched from my mum and rasam powder can be prior made and store, and used as and when we need for a home style cooking rasam. The spicy, tangy (Pavakkai Puli Kulambu) and tadbit of heat from pepper Indian soup (Indian Spiced Salmon, Rice Pilaf & Cucumber Yogurt Salad).

Ingredients

For rasam powder/podi

1 tbsp kadalai paruppu/bengal gram

1 tbsp yellow dhal

1/2 tbsp black pepper

1/2 tbsp cumin seeds

3 sprigs curry leaves 

For the rasam (A)

1-2tbps of the rasam powder/podi (as you prefer and keep the balance for the next round by storing in an airtight bottle). 
1 tomato - sliced

5 garlic - crushed (with or without skin)

1 tsp turmeric powder
1 tbsp tamarind juice/lemon

Salt for taste

For tempering

2-3 dried red chilies - broken

1 tsp black mustard seeds

Coriander leaves - sliced (for garnishing. You can also fry together as well)

2 tbsp of oil

Method

For the rasam powder/podi

Dry fry the ingredients till light brown and to release the aroma (about 3-4 mins)

Remove and blend/process to a smooth powder. 

For the rasam

Add 1-2 tbsp rasam powder and all ingredients listed in A with 1/2 liter of water.

Simmer (do not boil) until heated through.

In another pan, fry the tempering ingredients. 

Tip into rasam, stir and remove from heat. 
Optional - garnish with coriander leaves before serving.