Take diced tomato (large), tamarind (2 TBS thick pulp), jaggery (35gms), salt (to taste), Rasam Powder (2 tsp) and fresh coriander in a vessel
2 Add Water
Add 600 ml water to the above mixture
3 Cook on Medium Heat
Heat this on medium to high flame for 10 to 12 mins. When this reaches a rolling boil (vigorous state of maintained boiling) close the lid and switch off the flame.
4 Prepare Tamper
Rasam is now ready! Prepare tamper with asafoetida and curry leaves and add it to the rasam
5 Add Flavours
Asafoetida and jaggery are optional but when added, these give a delicious flavour to the rasam.
6 Serve Hot
Boiled Toor Dal (2 TBS) can also be added to step 1 if desired
