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Preparation Time : 25 minutes
Serves : 4

Ingredients :

• Warm Tomato Soup - 2 cups

• Peppercorns - 6

• Cumin seeds - 1 tsp

• Curry leaves - 1 sprig

• Mint leaves - 1 sprig

• Red chili whole - 1

• Jaggery - marble size piece

• Coriander leaves - 1 sprig

• Bay leaf - 1 sprig

• Tamarind - 1" piece

• Water - 4 cups

• Ghee - 2 tsp

• Asafoetida - a pinch

• Cinnamon powder - a pinch

• Salt to taste

Method :

• Roast the pepper and cumin seeds together.

• 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.

• Boil for 2 minutes.

• Ready to serve.

Other Recipes in this Category:

• Cauliflower Leaf Stalk Pulao

• Melon Peel Delight

• Radish Leaves Surprise

• Rasam From Tomato Soup

• Tempered Rice Delight

• ... and many more in Ebook

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