Rasam

Cooking time – 5-7 mins

Ingredients –

Black pepper – 2 tablespoons

Curry leaves – (8-9)

Salt to taste

Garlic cloves – 3-4

Tomato paste

Coriander/cilantro for garnish

Turmeric – half tablespoon

Desi ghee – 2 tablespoon

Dried red chilli – 1

Mustard seeds – 1 tablespoon

Tamarind (small piece)

Method :

Grind the following ingredients in a mixer : black pepper, garlic, curry leaves. Then add one tomato and a small piece of tamarind in the mixer and then grind it into a smooth paste.

Then transfer it into a pan and add one glass of water and stir it well and let it simmer for 2-3 mins.

Meanwhile, prepare the tempering (tadka) for the rasam in a pan. For the tempering, add two tablespoons of desi ghee in a pan, then add mustard seeds, turmeric and dried red chilli to the tempering. The moment it starts splattering, transfer it to the rasam pan.

Bowl it for a minute more and then transfer to a soup bowl and garnish with cilantro !

Serve hot !

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