Ingredients:

• 5 – Ripe Tomatoes
• 1/2 cup – Grated fresh Coconut
• 1 tsp – Jeera
• 1/2 tsp – Whole pepper
• 3 tsp – Tamarind pulp
• 10-12 – Curry leaves
• 2 tsp – Jaggery/sugar
• Rasam powder to taste
• Salt to taste
• For garnish:
• 1/2 tsp – Mustard
• 1/2 tsp – Jeera
• 1 pinch – Asafoetida
• 3 tsp – Ghee
• 2 tsp – Coriander, chopped

Method:

1. Blanch the tomatoes in hot water. Add coconut, jeera, whole pepper, tamarind pulp, and curry leaves, and grind it to a paste consistency. Add enough water to get the same consistency as rasam.
2. Add rasam powder, salt, and sugar
3. Bring it to boil.
4. Once the aroma of the rasam spreads, switch off gas.
5. Heat ghee in a pan, and add mustard, jeera, and asafoetida.
6. Garnish the rasam with tadka and coriander.
7. Your rasam is ready to drink as soup or to be served with rice and papads.

Recipe courtesy of Chaitra Deshmukh