The rasam is an easy-to-make South Indian curry that is an excellent accompaniment to rice. The recipe for the rasam minus a few ingredients gives you the curry known as pulivellam (literally, tamarind water).
Here’s how the rasam is made:
First, in some coconut oil, splutter some mustard seeds and then sauté sliced green chillies, garlic, shallot and curry leaves. (In some places, sliced or chopped tomatoes are also used.)
Into this, add the juice of a goose-berry sized tamarind piece along with the water it was soaked in. (There should be enough water for your curry.)
Add turmeric powder, chilli powder, coriander powder and asafetida to this, and bring to boil.