This is a South Indian curry used with rice.
Add turmeric to some toor dal and cook it till soft. Boil the dal with water and a pounded mixture of dried chillies, dried coriander, cumin seeds, pepper, garlic and shallots. Strain the mixture. Now, put the strained liquid on a low flame and mix in some curds. Make sure that the flame is low so as to ensure that the curds don’t thicken into lumps. With this step, your rasam is ready.
This rasam should be used only after it is properly cooled.