|dry red chilli||2|
|hing / asafoetida powder / kayam||one generous pinch|
|mustard seeds||1 teaspoon|
|turmeric powder / manjal podi||1/4 teaspoon|
|cumin seeds / jeera||1 tablespoon|
|gpepper corns / kurumulagu||10 – 12|
|ginger||1 small piece|
|garlic / veluthulli||8 – 9|
|tomatoes / thakkali||6 – 7|
|tamarind / puli (depending on sourness of tomatoes)||gooseberry sized ball|
|water||1 – 2 cups|
1. Chop tomatoes roughly, grind it and keep it aside.
2. In a mixer jar or using a mortar and pestle, make a coarse paste of all the ingredients given under “spice powder”. (Usually, I add coriander stem, today, since I had very few coriander leaves left with me, I haven’t used any here. But the addition of coriander stem gives a nice taste to rasam. ) Keep it aside.
3. In a pan heat oil, splutter mustard seeds. Then add dry red chilli, asafoetida powder, curry leaves and saute for a few seconds.
4. Then add the ground spice powder, turmeric powder and saute it well for some time.
5. Finally add tomato paste, enough water and salt. Mix well. Wait till it starts boiling.
6. Once it starts boiling, simmer for 10 more minutes.
7. Finally garnish with coriander leaves.
8. Serve it with rice.
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