1) 3 Tomatoes
2) 2 Tablespoon Tur Daal (optional)
3) 4 Garlic Cloves
4) A pinch of Asafoetida / Hing
5) 1/2 Teaspoon Mustard Seeds
6) 1/4 Teaspoon Jeera/Cumin Seeds
7) 1/2 Teaspoon Turmeric
8) 1 1/2 Teaspoon Rasam Powder
9) Few Curry Leaves
10) 1/4 Cup Fresh Coriander Leaves
11) Salt to taste
12) 7-8 Black Peppercorns
13) 2 Teaspoon Tamarind Pulp
14) 4 Teaspoon oil
15) Water as Required
16) Few fresh Curry Leaves


1) 1 Cup Coriander Seeds
2) 1/4 Cup Jeera/Cumin Seeds
3) 1/4 Cup Black Peppercorns
4) 1 Teaspoon Methi/Fenugreek Seeds
5) 1/4 Cup Dried Red Chillies
6) Few Dry Curry Leaves


* For rasam powder, dry roast all the ingredients mentioned for rasam powder
* When nice aroma starts coming, cool down and grind it into powder
* Store it in a air tight container for further use
* You can increase the red chillies quantity if more spicy powder is required
* Lets prepare the rasam with this freshly prepared rasam powder
* In a pan, boil water and add tomatoes after making a cut on them
* Let it boil for 2 minutes, take them out and immediately put them in cold water
* This is a easy process to remove tomato skin and is called blanching
* Remove tomato skin and mash them in a puree form
* In a pan heat water(according to no of serve), add turmeric and rasam powder
* Let it cook for 2 minutes, Add in tomato pulp, fresh chopped coriander and curry Leaves
* Add Salt and turmeric pulp and let it cook or give it a few boils
* You can add cooked tur daal for thick consistency of rasam – its optional
* In another small pan lets prepare the tempering or tadka
* Grind or crush garlic cloves and black peppercorns, keep aside
* Heat oil, crackle jeera seeds and mustard seeds
* Add hing or asafoetidaand crushed garlic and peppercorns
* Add fresh curry Leaves and Give the tadka a good mix
* Pour the tadka over boiling tomato rasam
* Check for salt, water and the consistency
* Pour hot in glasses or soup bowls and serve


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