Cooking Time 20 minutes
Ingredients (in order)
● 1 cup tamarind water (soaked and extracted)
● 1 small tomato (chopped)
● 1 tsp rasam powder
● ½ tsp turmeric
● Salt to taste
● 2 cups water
● ½ cup baby coriander (chopped) For tempering:
● 1 tsp ghee or oil
● ½ tsp mustard seeds
● 3–4 garlic cloves (crushed)
● 1 dried red chilli
● 6–7 curry leaves
Procedure
1. Take a vessel, add tamarind water and chopped tomato.
2. Add turmeric, rasam powder, salt, and 2 cups water.
3. Bring to a boil on medium flame.
4. Let it simmer for 8–10 minutes until raw smell goes.
5. Switch off flame and add chopped baby coriander. Tempering:
6. Heat ghee in a small pan.
7. Add mustard seeds, let them splutter.
8. Add garlic, red chilli, curry leaves.
9. Pour this over rasam.
10. Close lid for 2 minutes and serve hot.