Servings - 6

Ingredients: 

• 2-inch ginger 

• 3 green chillies 

• 5 - 6 garlic cloves 

• 1/4 cup coriander leaves  

• 1 large onion 

• 3 large tomatoes 

• 1/2 tsp turmeric powder 

• Salt to taste 

• 1/2 tbsp cumin powder 

• 1 tsp pepper powder 

• 1 tbsp coriander powder 

• 1/2 tsp chilli powder 

• 1 tsp tamarind paste  

• 1/2 tbsp jaggery 

• 4 cups of water 

For Tempering: 

• 2 tbsp oil 

• 1/2 tsp mustard seeds  

• 1/2 tsp cumin seeds 

• 5-6 garlic cloves 

• 1/2 tsp asafoetida, hing 

• Few curry leaves  

Method:  

1. In a large pot, add all the ingredients along with water. 

2. Cover and cook until onion and tomatoes are soft. 

3. Turn off the heat and let it cool down a little bit. 

4. Now, blend that with a hand blender or mash with a spoon. 

5. Heat oil in a pan, add in the mustard seeds and let them splutter. 

6. Next, add cumin seeds and let them splutter. 

7. Add garlic and saute for a few seconds, then add asafoetida and stir. 

8. Finally, add in the curry leaves and stir.   

9. Pour that into the rasam, stir well and simmer for a minute.  

10. Serve rasam hot as a soup or with steamed rice.