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Ingredients:
Tomatoes – 4, chopped
Asafoetida Powder – 1/4 tsp
Cumin Seeds – 1 tsp
Ghee – 1 tsp
Mustard Seeds – 1 tsp
Black Peppercorns – 1 1/2 tsp
Ginger – little piece, peeled
Curry Leaves – few
Coriander Leaves – few
Salt as per taste
Method:
1. Combine and grind together the tomatoes, asafoetida, cumin seeds, peppercorns, ginger, curry leaves, coriander leaves and salt to a paste.
2. Add 2 cups of water to a pan and place over medium flame.
3. Add the ground paste and bring to a boil.
4. Switch off the flame and remove.
5. Heat ghee in a pan.
6. Fry the mustard seeds for 20 seconds and pour into the rasam.
7. Serve hot.
