Ingredients
1 Tbsps Tamarind Juice or Lemon Juice
2 Cups Warm Water
Salt to taste
Half an onion finely chopped
2-3 dry red chilies
2 Tomatoes finely chopped
1 Tbsp MTR Rasam Powder
1 Tbsp Curry Leaves
1 Tbsp Ginger and Garlic Paste (use fresh if possible)
1 Tsp Cumin Seeds
1 Tsp Mustard Seeds
Half Tsp Asafoetida
1 Tbsp Oil
Method:
In a large rounded skillet, add Oil. Once heated, add mustard seeds and wait for them to pop. Then add cumin seeds followed by the curry leaves, red chilies and chopped onions.
Once the onion are golden brown, add the ginger garlic paste and fry it for 1 minute.
Then add tomatoes and rasam powder. Add a few tbsps of water so that the mixture doesn't stick to the bottom.
Keep stirring on medium flame. Add vinegar and a quarter cup of water and all the tomatoes to completely become a paste. Keep the skillet open so that the water easily evaporates and only the tomato paste is left in the pan. This will take at least 10-15 minutes. Finally add the asafoetida.
After adding asafoetida, add warm water, salt and tamarind. and bring the rasam to boil. You may keep on high heat at this point.
When the rasam comes to a boil, add in the coriander and checp for taste, You may add in a tsp of pepper. Turn off the stove after giving it a stir.
Serve with hot rice or drink hot like soup.
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