Ingredients:
Tomato - 1/4 kg
Garlic - 4 flakes
Green chilly - 2 nos
Cumin powder - 1/2 tsp
Black pepper powder - 1/2 tsp
Curry leaves - 1/4 cup
Coriander leaves chopped - 1/4 cup
Ghee - 1 tsp
Mustard seeds - 1/2 tsp
Cumin - 1 tsp
Asafodeita - 1`pinch
Method:
Grind the tomatoes in a juicer grinder. Add cumin powder, pepper powder, garlic flakes and green chillies and salt and boil all of them together. When it bubbles up on top remove from flame.
Chop the curry leaves into two halves and sprinkle it on the rasam. In a seasoning laddle add ghee and when hot add the mustard seeds and when it splutters add the jeera seeds and asafodeita. Garnish it with coriander leaves.
Tomato - 1/4 kg
Garlic - 4 flakes
Green chilly - 2 nos
Cumin powder - 1/2 tsp
Black pepper powder - 1/2 tsp
Curry leaves - 1/4 cup
Coriander leaves chopped - 1/4 cup
Ghee - 1 tsp
Mustard seeds - 1/2 tsp
Cumin - 1 tsp
Asafodeita - 1`pinch
Method:
Grind the tomatoes in a juicer grinder. Add cumin powder, pepper powder, garlic flakes and green chillies and salt and boil all of them together. When it bubbles up on top remove from flame.
Chop the curry leaves into two halves and sprinkle it on the rasam. In a seasoning laddle add ghee and when hot add the mustard seeds and when it splutters add the jeera seeds and asafodeita. Garnish it with coriander leaves.
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