Shallots –Hand full
Green chilli –2- 3
Tamarind – about big lemon size
Salt – 3/4th – 1 tsp
Soak the tamarind in water until soft.
Remove the shallots skin and trim the green chilli stalks and pound them together in a stone mortar using rock salt. Again, if you chop them the taste will differ. So try to avoid chopping.
Shallots, green chilli pounded along with rock salt
Squeeze the tamarind pulp and remove the strings and pulp. Now combine the onion and chilli to the tamarind pulp and add required water to get rasam consistency. Adjust salt.
You can substitute shallots with Bombay onion. I don’t want to recommend white onion for this recipe.