Ingredients:
• 2 – Tomatoes, chopped
• 1 tbsp – Tamarind paste
• 4 – Green chillies, cut
• 1 inch piece- Ginger, cut
• 2 sprigs – Curry leaves
• 1 small bunch -Coriander leaves
• 1 tsp – Mustard
• 2 tsp – Cumin seeds
• 1/4 tsp- Asafoetida
• 1 tbsp – Ghee
• 2 tsp – Rasam powder
• Salt to taste.
Method:
- Put the tamarind in a cup of water and boil for about 2 mins.
- Now add 5 cups of water in a bowl.
- Add the tomatoes, ginger pieces, chopped green chillies, curry leaves, 2 tsps of rasam powder, 1 tsp of cumin seeds, 1 pinch of asafoetida and salt to taste. Boil for about 10-12 mins.
- Heat oil in a separate pan, and splutter the mustard.
- Now add 1 tsp of cumin seeds, curry leaves, asafoetida and add to the boiling rasam.
- Garnish with coriander leaves.
- Serve hot as an appetizer or with hot rice.
Recipe courtesy of Raghu