Ingredients:

Tomatoes: 2 (Medium size)

Tamarind: little (½ lemon size)

Mustard seeds: ¼ spoon

Garlic: 4 flakes (little smash it)

Rasam powder: 1 ½ spoon

Jeera: ¼ spoon

Dry red chillies: 2

Curry leaves: 7 leaves

Coriander leaves: 1 spoon (chopped)

Salt: Taste enough

Turmeric powder: 2 pinch

Oil: 2 spoons

Asafoetida: 1 pinch

Sugar: ½ spoon (Optional)

Procedure:

1.      Grind tomatoes, tamarind and salt in mixer . Add the required quantity of water and Filter it and keep aside.

2.      Take kadai or thick bottom deep vessel, pour oil and heat

3.      Put asafoetida, mustered seeds, jeera, garlic, red chillies, curry leaves and coriander leaves in the same order

4.      Add sugar and rasam powder also and immediately pour the grinded tomato and tamarind juice to it

5.      Add sufficient quantity of water to this (Depending upon your taste add water. So that rasam will not be too sour or too mild )

6.      Let it boil for some time

7.      Now hot hot rasam is ready for serving

Tips:

·        It is good to take white rice with rasam after heavy food like non-veg

·        When some is suffering from fever or any other illness then also double boiled white rice and rasam is good and easy digestive

·        Small kids also like rice and rasam

·        In case of indigestion you can drink ½ glass of mild rasam