• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Difficulty: Easy
• Servings: 4

Ingredients

For Rasam:

• 750 ml Water
• 4 Tomatoes diced (1 cup)
• 2 slit Green Chillies
• 1 tsp Coconut Oil
• 1/4 tsp Turmeric Powder
• 1 TBSP Rasam Podi
• Pinch of Hing (Asafetida)
• Rock Salt - per taste

For Tempering:

• 2 tsp Cumin Seeds
• 2 TBSP Coconut Oil
• 2 broken Dry Red Chillies (Bydagi)
• 4 Garlic Cloves smashed along with their skin

For Garnish:

• 2 TBSP chopped Coriander Leaves (Cilantro)

Directions

Making Rasam:

• Heat 1 tsp Coconut oil on medium flame - add the slit Green Chillies. Sauté for 30 seconds.
• Add the Turmeric Powder, and sauté for another 10-15 seconds, til the rawness of Turmeric fades.
• Add the Tomatoes. Sauté for another minute or so.
• Add the Water and Rock Salt. Mix well and bring them to boil. At this time add the Rasam Podi.
• Turn the heat down to Low and continue to simmer for 10 mins (covered), stirring occasionally.

Tempering:

• Heat 2 TBSP Coconut oil in a Tadka pan. Add Cumin Seeds, Red Chillies and Garlic Cloves. Apply the tadka on the Rasam. Continue to simmer for another 5-8 minutes.
• Adjust Salt and Water as per taste and consistency desired.

Garnish:

• Turn the heat off and Garnish the Rasam with chopped Coriander Leaves. Mix well.