- Tomato puree – 3 large sized tomatoes
- Mustard seeds – 1 tsp
- Turmeric powder – 1tsp
- Chilly powder – 2 tsp
- Oil – 1 tbsp
- Tamarind – a small lemon size (soak in warm water and extractjuice)
- Curry leaves
- Red chilly – 2
- Coriander leaves – a handful
- Garlic – 7
- Ginger – 1 inch piece
- Cumin seeds – 2 tsp
- Pepper – 1/2 tsp
In a pan take oil, add mustard seeds, Red chilly and curry leaves.
Add the ground paste, Asafoetida and saute till nice aroma comes.
Now add the tomato puree. Add turmeric powder, salt and chilly powder. Let it boil.
Add the tamarind water and cook till oil separates.
Now add 1.5 to 2 cups of water. Don’t make it too watery. Check for salt.
Turn off when comes to a boiling stage. You can add a small piece of jaggery and it is optional.
This rasam is very easy to make and tastes so yummm…