2 chopped tomatoes
1 green chilli
4 cups of water
¾ tsp asafoetida
1 tsp ghee
1 tsp mustard seeds
1 sprig of curry leaves
1 tsp toor dal
1 red chilli
¼ tsp peppercorn
¼ tsp cumin seeds
1 tbsp grated coconut (optional)
Step 1 – Heat ghee in a pan and add the grinding ingredients and stir. Stir fry until the toor dal turns light brown in colour. Remove it from the heat, let it cool and add it to the blender and grind it into a fine powder.
Step 2 – Heat a pan and add the chopped tomatoes, slit green chilli, salt, asafoetida and 1 cup of water. Keep the flame on medium until the tomatoes are cooked. When the tomatoes are cooked, add the ground powder and 2 more cups of water.
Step 3 – Let the rasam cook on low flame. Switch off the flame when it boils and froth forms on top of the rasam.
Step 4 –Heat a spoon of ghee in another pan and add the mustard seeds and curry leaves for seasoning.
Step 5 – Add the seasoning to the rasam and garnish it with coriander leaves. Serve hot!
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