Ingredients
Scale
- 3 ripe tomatoes
- 3 cups of water
- 5 garlic cloves, mashed
- 5 shallots, mashed
- 5 peppercorns
- 1 tablespoon of tamarind pulp
- 1/2 cup chopped corinder leaves
- 2 sprigs of curry leaves
- 3 green chillies, slit
- 1 tablespoon pepper powder
- 1 teaspoon coriander powder
- 1 1/2 tablespoon Instant rasam powder
- 1/4 teaspoon asafoetida
For Tempering:
- 1 tablespoon ghee
- 1 teaspoon mustard seeds
- 3 dry red chillies
- A pinch of asafoetida
- 3 cloves of garlic, chopped
- 3 shallots, chopped
- 1 sprig of curry leaves
Instructions
- Boil the tomatoes in 2 cups of water. Remove and mash well. Strain.
- If there are still little pieces left, do not discard but blend in a mixer and strain again.
- Add this to the water used for boiling the tomatoes. Add remaining water.
- Add garlic, shallots, peppercorns, tamarind, coriander leaves, curry leaves, green chilies, coriander powder, pepper powder, instant rasam powder and asafoetida.
- Close with a lid and simmer till it boils.
- Boil for a couple of minutes and switch off the flame.
For Tempering:
- Add ghee to a pan and mustard seeds. When it splutters, add asafoetida, mustard seeds, red chilies, garlic, shallots and curry leaves.
- Add the tempering to the preapred rasam. Keep aside for about ten minutes so as to induce the taste.
- Serve warm.
- Prep Time: 0 hours
- Cook Time: 0 hours