Rasam

Ingredients (serves for 2)

tomato - 1/2

pepper - 2 tsp

red chilli - 1

cumin seeds - 2 tsp

garlic - 3 - 4 pods

tamarind - 1 small piece ( half of gooseberry sized)

salt - as needed

asafoetida - a pinch

coriander leaves 

oil - 1 tsp

curry leaves

Method:

• Soak tamarind in 2 cups of water (1 cup size = 150 ml) and extract the juice from it. 
  
• grind tomato, pepper, red chilli, cumin seeds, garlic to a coarse paste
  
  
  
  
• mix this with tamarind juice and add required salt
  
• heat a vessel with oil and add mustard seeds, 1/2 tsp of cumin seeds and curry leaves
  
• add the tamarind juice mixture with 1 more cup of water. Check the salt.
  
• Let it be there for 2 - 3 mins until frothy. Should not boil. 
  
• Add asafoetida and garnish it with coriander leaves.

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