First, let us make spice paste for our recipe.

Heat oil in a pan and deep fry green chillies till its skin turns white. Keep aside.

In the remaining oil fry cumin seeds and keep aside to cool.

Put tamarind in a bowl and soak for a while by adding half-litre water so that we can get thin consistency tamarind pulp.

While tamarind is being soaked, make a paste of green chillies and cumin seeds.

Now let’s sum up all ingredients. Take a large vessel, add the spice paste, onions, coriander and curry leaves, salt and jaggery. Mix well.

Squeeze and extract tamarind pulp and remove any impurities either by using a skillet or if you are sure that it’s clean you can just use hands.

If you feel tamarind concentrations is thick then add little more water as concentration needs to be thin.

Now it’s almost done, at the end let’s temper raw tamarind rasam and it’s done.