Ingredients:
Ginger - 2 inch piece (50 gms)
Tomato - 6 nos (preferably the sour ones)
Ghee - 2 tbsp
Curry leaves - 1/2 cup
Coriander leaves - 1/2 cup
Asafodeita - 1/2 tsp
Mustard seeds - 1 tsp
Green chilly - 1 no
Rasam Powder - 1/2 tbsp
Salt to taste
Method:
Grind the tomatoes along with curry leaves, coriander leaves, asafodeita, rasam powder and salt. Peel and mash the ginger coarsely and add it to the ground paste. Add 2 cups of water and bring it to a boil. When the bubble starts appearing on top, remove from flame.
In a seasoning laddle add ghee, and when hot add mustard seeds and when it splutters add green chilly slit into two. Saute for a few seconds and add it to the rasam.
Though this can be had with rice, it is good to have as a soup too.
Ginger - 2 inch piece (50 gms)
Tomato - 6 nos (preferably the sour ones)
Ghee - 2 tbsp
Curry leaves - 1/2 cup
Coriander leaves - 1/2 cup
Asafodeita - 1/2 tsp
Mustard seeds - 1 tsp
Green chilly - 1 no
Rasam Powder - 1/2 tbsp
Salt to taste
Method:
Grind the tomatoes along with curry leaves, coriander leaves, asafodeita, rasam powder and salt. Peel and mash the ginger coarsely and add it to the ground paste. Add 2 cups of water and bring it to a boil. When the bubble starts appearing on top, remove from flame.
In a seasoning laddle add ghee, and when hot add mustard seeds and when it splutters add green chilly slit into two. Saute for a few seconds and add it to the rasam.
Though this can be had with rice, it is good to have as a soup too.
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