1 cup chopped tomatoes
3 cups water
3 Red dried chillies
10 curry leaves
A pinch of hing
½ teaspoon of mustard seeds
½ teaspoon of cumin seeds
salt to taste
1 teaspoon of turmeric powder
2 tablespoon of oil
For rasam powder:
1 dried broken red chilli
2 tablespoon of chana dal
2 tablespoon of coriander seeds
1 teaspoon of cumin seeds
4-5 methi seeds
- Grind the rasam powder ingredients into a fine powder and keep it aside.
- In a pot heat 1 tablespoon of oil and add cumin seeds, tomatoes, salt, turmeric powder and saute it on medium to low flame till the tomatoes are well cooked and mushy.
- Mash the tomatoes a little and add water to it.
- Taste it and adjust the salt if needed.
- Boil the rasam for atleast 5-8 minutes on medium flame. You can even add a tablespoon of tamarind paste if the sourness of rasam is not enough.
- Add the rasam powder and cook it for another 2 minutes.
- In a tadka pan, heat oil and add mustard seeds, 3 dried red chillies and fry till the mustard seeds starts spluttering. Add hing and curry leaves. Transfer this tadka into the boiling rasam.
- Cook for a minute more. Garnish with coriander leaves and cover it with a lid after turning off the flame, so that the flavours doesn’t escape.
- Serve it hot with rice and papads of your choice.