Rasam

4 Servings

Ingredients

2 Ripe Tomatos
2 tsp Jeera (Cumin Seeds)
1 tsp Whole Black Pepper
3-4 Garlic, crushed
Handful of Coriander Leaves
8-10 Curry Leaves
1 red chilli
1/4 tsp Pepper Powder
1/4 tsp Somph (fennel seeds)
1 tsp Mustard Seeds
1 tsp Hing (Asafetida)
1/2 tsp Haldi (Turmeric Powder)
1/2 tsp Tamarind Paste
Salt per taste

Directions

Add 2 tomatos and crushed garlic in the mixer and grind. Then, pour the mixture in a vessel. Add 5 glass water in the vessel. Add salt as per taste. Add Haldi (turmeric) powder. Add black pepper and jeera (cum seeds) in the mixer and grind till powdered. Add this to the tomato mixture in the vessel. put the vessel to boil on high. Add 1/2 tsp of tamarind paste and let it continue boiling. In a separate pan, heat 1 tblsp oil. Add mustard seeds, hing (asafetida), curry leaves, red chilli, 1/4 pepper powder and somph and fry. Then put it in the boil vessel. Stir. Once boiling point, turn off the stove. Add coriander leaves as garnish and stir. Serve hot with Rice or can be taken as soup.