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Roast the pepper and cumin seeds together.
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Grind under stone or in grinder. Add to soup.
-
Add curry, mint, coriander leaves, bay leaf,
chili, salt, tamarind, jaggery and crush the ingredients using a
grinder.
-
Add water, bring to boil.
-
In a small crucible heat ghee, asafoetida and
cinnamon powder.
-
Add a few cumin seeds. When they splutter add
to rasam.
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Boil for 2 minutes.
-
Ready to serve.
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