Hot and Spicy Pepper Rasam for Cold/Cough/Flu/Fever / Sore Throat

I have been sick due to bad runny nose and sore throat this week. The weather in down south is bad, too chilly in the morning and extremely hot during the day. I got tired of using Vicks inhaler and halls. Thought of drinking something healthy and good. So made this rasam loaded with spices and pulse. Yes , pulse - lentils - are you reading ? Ok , I am just smiling :) You do not need rasam powder for this.

While having this, the body gets warmed up and it was soothing for my throat. I didn't find it burning or eyes watering. I warmed the rasam and had a bowlful as soup at night.

Ingredients:

1. Boiled toor dal - a handful
2. Tomato - 1 finely chopped
3. Coriander leaves - finely chopped a bunch
4. Tamarind juice
5. Oil for tempering - 1 t.spn
6. Mustard and Cumin Seed - 1 tsp
7. Curry leaves - 2 sprigs

Masala - We will dry roast and then use the coarse powder

1. Dried Chili - 2
2. Garlic with skin - 8 - 10 pods
3. Pepper - 1 tsp
4. Coriander seed - 1 tsp
5. Cumin seeds - 1 tsp
6. Fenu greek seed (Venthayam) - 8 - 10
7. Asafoetida / Kayam / Hing - a small piece or 1/2 tsp powder
8. Turmeric - 1/2 tsp (do not roast)

Preparation:

1. Dry roast all masala items except for turmeric in low - medium heat for about 5 min. Do not let the ingredients burn. You will get nice aroma.
2. Cool down the masala and then grind in a mixer to a coarse powder by adding the turmeric. Do not have to be fine like my picture it can be rough as well. 
3. In a kadai or utensil, heat oil and add mustard and cumin seeds
4. Once the seeds crackle, add  curry leaves . a pinch of asafoetida and the ground masala powder. Stir well. Cook in medium flame
5. After 1 - 2 minutes add tomato and coriander leaves stir for another couple of minutes.
6. Add in the mashed dal and add tamarind juice. 
7. Add Salt and water, bring this to a boil.
8. Taste for salt and seasoning and add anything if needed
9. Simmer it for 10 - 12 minutes, and switch off heat
10. Serve with steamed white rice, or have as it is.

Note:

• For pressure cooking the dal, ensure you just keep water level 1 inch above the dal. We do not want it to be watery.
• Use ripe tomato