Hunase saaru ( tamarind rasam)

Ingredients 

Tamarind small lemon size soaked in 1/2 cup of water.

Jaggery—small achhu or take double the tamarind size

Jeera (jeerige//cumin)—1 tablespoon 

Pepper corns —1 tablespoon 

Asafoetida—1/2 teaspoon 

Bydagi red chillies—2 

Curry leaves—few

Coriander leaves chopped—1 tablespoon 

Ghee—1 tablespoon 

Salt to taste 

Water.

Method 

Crush both jeera and black pepper corns to coarse powder.

Heat ghee in a kadai or pan on medium flame.

Once hot enough add crushed pepper corn and jeera powder and sauté for a while.

Add in asafoetida and keep sautéing.

Add curry leaves and brake red chillies into small pieces and add to it.

Now add tamarind water and jaggery and salt 

Allow it to boil adding 3 to 4 cups of water on medium flame.

Once boiled well switch off the stove,add coriander leaves.

Now tamarind rasam is ready to serve 

Serve pipping hot with cooked rice or even drink it as soup.

This is a traditional malnaadu recipe.