Karal Karuvadu Rasam

For making the Kuzhumbu milagai thool:
(Kuzhumbu milagai thool is a spice blend used for kuzhumbu or curry, and rasam, in South India):

Wash the raw turmeric roots thoroughly and wipe them dry using a clean cloth.
Sun-dry the turmeric along with all the other ingredients until they are completely dry and free of moisture. This step is essential to ensure easy grinding and a longer shelf life.

Once fully dried, grind all the ingredients together in batches to make a fine powder. 

Allow the freshly ground spice powder to cool completely before transferring it to an airtight container. 

Store the Kuzhumbu milagai thool in a cool, dry place and use it within six months for the best flavour.

Optional variation:
Grind all the ingredients except the dried red chillies and store this as a mild base masala. Grind the dried red chillies separately and add them at the cooking stage according to the level of heat required.

Measure and keep 5 teaspoons of this spice blend to use in the rasam. 

For making the ground paste:

Grind the cumin seeds, black peppercorns, ginger, garlic, and green chilli with a little water to make a coarse paste, and set it aside. This can be done using a mortar-pestle or a grinder.

Soak the tamarind in hot water for 10-15 minutes, then squeeze it well to extract the pulp and discard the fibres. Set the tamarind water aside.

Rinse the dried ponyfish under running water 2-3 times to remove excess salt, then drain and keep aside.

Roughly chop the tomatoes and shallots and place them in a bowl. Add the turmeric powder, kuzhumbu milagai thool, and salt, then use your hands to mash everything together until the tomatoes release their juices.

Heat the oil in a deep heavy-bottomed pot over medium heat, then add the mustard seeds and fenugreek seeds. Once the mustard seeds begin to splutter, add the curry leaves and dried red chillies.

Add the ground paste to the pot and sauté for about 1 minute, stirring continuously, until the mixture becomes aromatic.

Add the crushed tomato-and-shallot mixture to the pot and cook for 3-4 minutes until it softens slightly.

Pour in the tamarind water, add the chopped coriander leaves, and add 2-3 cups of water, depending on how thin you prefer the rasam.

Allow the rasam to simmer gently on the stove, and add the rinsed, dried ponyfish before the rasam reaches a rolling boil.

Let the rasam cook gently for 5-7 minutes, allowing the fish to soften and the flavours to come together. Taste and adjust the salt if required.

Bring the rasam to a final boil, turn off the heat, and serve hot with steamed rice.