Ingredients:

• 2 cups – Tomato soup warm
• 6-7 – peppercorns
• 1tsp – Cumin seeds
• 1 sprig – Curry leaves
• 1 sprig – Mint leaves
• 1 – whole Red Chilli
• 1 – marble sized piece Jaggery
• 1 sprig – Coriander leaves
• salt to taste
• 1 – Bay Leaf
• 1 – small ball of Tamarind
• 4-5 cups – water
• 2 tsp – Ghee
• Pinch of Asafoetida
• Pinch of Cinnamon powder

Method:

1. Roast the pepper and cumin seeds together. Grind.
2. Add ground powder to soup.
3. Add the curry, mint, coriander leaves, bay leaf, chilli, salt, tamarind, jaggery and blend.
4. Pour into a pan, add water, bring to a boil.
5. In a separate pan, heat ghee, asafoetida and cinnamon powder.
6. Add a few cumin seeds. When they splutter add to rasam. Boil for 2 mins.
7. Serve hot with rice and papad.

Recipe courtesy of Saroj Kering