• 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
• 1Tamarind Extract (1 marble sized ball soaked for 15 mins in 50 ml of water - squeezed and pulp extracted)
• 1 tsp Coconut Oil
• 1 small piece of Ginger - finely diced
• 1/4 tsp Turmeric Powder
• 1 TBSP Rasam Podi
• Pinch of Hing (Asafetida)
• Rock Salt - per taste

For Tempering:

• 1/4 tsp Cumin Seeds
• 1/2 tsp Mustard Seeds
• 2 TBSP Coconut Oil
• 2 broken Dry Red Chillies (Bydagi)
• 2 TBSP Coconut Oil

For Garnish:

• 2 TBSP chopped Coriander Leaves (Cilantro)

Optional:

• 1 small piece Jaggery
• 1 TBSP finely grated Coconut

Directions

Making Rasam:

• Heat 1 tsp Coconut oil on medium flame - add the slit Green Chillies. Sauté for 30 seconds.
• Add the Ginger, Turmeric Powder, pinch of Hing. Sauté for another 10-15 seconds, til the rawness of Turmeric fades.
• Add the Tomatoes, Tamarind Extract. 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, stirring occasionally.
• Add the optional ingredients (Jaggery and Grated Coconut).
• Continue to simmer (covered) for another 10 minutes on low flame - stirring occasionally.

Tempering:

• Heat 2 TBSP Coconut oil in a Tadka pan. Add Cumin Seeds, Mustard Seeds, Red Chillies and Curry Leaves, til the Mustard sputters and Chillies start to turn reddish. 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.