Throat balm

Tamarind soak a lump, the size of a lime Red gram dhal (coarsely ground) 1 tsp

Red chillies 2

Curry leaves 6 to 8
Ghee 2 tsp
Rasam powder 1/2 tsp
Peppercorns (coarsely ground) 3/4 tsp

Cumin seeds (coarsely ground) 1/2 tsp

To one cup of water, add tamarind water, salt and rasam powder. Add cumin seeds, pepper and dhal. Crush a couple of curry leaves and add. Cover the vessel and boil well. Add water as needed. When the rasam starts to froth, skim it off.

For seasoning, fry mustard, red chillies and remaining curry leaves in ghee; add to the soup.

Neem flower rasam

Tamarind soak a lump, the size of a lime

Salt 1 tsp
Red chillies 8 to 10
Red gram dal 1 tsp
Asafoetida a pinch
Curry leaves 5 to 7
Neem flowers 2 tsp
Mustard 1/4 tsp
Coriander to taste

To two cups of water add tamarind water, salt, asafoetida, half the curry leaves and dal. Break the red chillies into two, fry in oil and add to the rasam. Boil the mix well till the tamarind smell is muted. Add water if required and bring it to a boil and remove from the fire. Fry the mustard, curry leaves in ghee and add to the rasam. Fry the dried neem flowers in oil till it darkens and then add to the rasam. Finally add freshly chopped coriander.

Garlic rasam

Pepper 1/4 tsp
Red chillies 4
Bengal gram dal 1 tsp
Cumin seeds 1/2 tsp
Curry leaves 5 to 6
Tamarind soak a lump, the size of a lime
Salt to taste
Chopped garlic 4-5

Fry pepper, garlic, red chillies, dal in oil and grind into a paste. Without frying, grind cumin seeds and some curry leaves. Then in a bowl of water, soak tamarind for about 20 minutes to make juice. Remove the tamarind pieces. To the tamarind juice add the pepper/red chilli/dal paste, salt and some fresh curry leaves. Boil well. Add cumin paste. Let the mix boil till froth forms. Fry mustard, two red chillies in ghee to season.