Kitchen-Kollections

Ingredients

Ripe tomatoes – 2
Spring onions -  1 cup
Pepper powder – 1/4 tsp
Tamarind pulp – 3 tsp
Curry leaves – 10-12
Jaggery /sugar – 2 teaspoons
Rasam Powder – 1 1/2 tsp
garlic – 1 pod nicely cut
Jeera – 1/3 tsp
Menthulu – 2 seeds only
Salt – To taste
Method

Blanch the tomatoes in hot water.
Take a pan and add 1 tsp oil add red chillies,pepper powder, tamarind pulp, curry leaves and spring onions and stir well.Add the blanched tomatoes and mix well.

Add enough water to get the same to rasam consistency. Add rasam powder, salt and jaggery.Bring it to boil.

Once the aroma of the rasam spreads switch of gas.
 
Heat oil in a pan, add mustard,jeera and asefotida. Garnish the rasam with tadka and coriander  Your rasam is ready to drink as soup or to be served with rice and pappads!