RASAM RECIPE

Ingredients :
1. Tomato 4
2. Chilly powder ½ teaspoon
3. Coriander powder 1 teaspoon
4. Pepper powder 1½ teaspoon
5. Turmeric powder 1 teaspoon
6. Garlic 5
7. Oil 1 tablespoon
8. Dry red chilly 2
9. Mustard seeds ½ teaspoon
10. Curry leaves 4-5
11. Coriander leaves ½ cup
12. Salt As per taste
13. Asafoetida (hing) ½ teaspoon
How to make tomato rasam:

• Put whole tomatoes in boiling water, simmer for 4 minutes, keep it aside to cool.
• Heat 1tsp. oil in a small pan, add pepper powder and 1 tsp. curry leaves and mustered seeds, roast till aromatic, when cracked. Keep aside.
• Peel away the broken skin of boiled tomatoes and mash them into a pulp
  To the thick tomato pulp, add Dry red chilly , all leaves, all masalas, salt, tamarind, and bnd it with the blender.

In a deep pan, add the stock.

Heat ghee in small pan, add mustard and remaining cumin seeds, asafoetida and allow to splutter. Add garlic to it and stir.

Season the rasam with the prepared tadka.

Bring to a boil and simmer for 2-3 minutes. Keep aside covered for 10 minutes before serving.

Serve hot as a soup or with steaming hot plain rice and papads