Rasam normally forms the second course in a traditional South Indian menu.     There are various ways of preparing it.   It is normally mixed with plain cooked rice and eaten with different curries for sidedish.    It makes for a very good appetizer or soup also when taken all by itself.
Here are some varieties of rasam.

                    Ordinary rasam
                    Seeramilagu(cumin and pepper) rasam
                    Garlic(poondu) rasam
                    Mysore rasam
                    Pineapple rasam
                    Lime rasam
                    Vepampoo(Neem flower) Rasam(for the more seasoned cook)

Basic rasam powder :
This forms the key ingredient for most rasams...people normally make it in large quantities and stock up.   For one course of rasam, 1 tsp of the following should do :
Ingredients :  Dry red pepper(1 measure),  Dhania/cilantro seeds/coriander seeds(1 measure),  whole pepper(4 tsps),  toor daal/chick peas(4 tsp),  channa dal(2 tsp), cumin seeds(2 tsp).
Make sure these are dry.    Grind into a smooth powder.
Add 4 tsp turmeric powder and mix well.
Moisture content may spoil it...if dry,  will stay good for months at an end.

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