- 8 oz. or 250 gm tomatoes, diced
- 1 onion, chopped
- 4 cloves garlic, crushed
- 4 green chillies, chopped
- 1 tsp. tamarind pulp
- 1 tbsp. jaggery
- 1 tsp. mustard seeds
- 10 curry leaves (optional)
- 1 red chilli, broken into two
- 1 tsp. coriander seeds – roasted & powdered
- 1 tsp. cumin seeds + 2 tsp. peppercorns – roasted & powdered
- ½ tbsp. oil
Method:-
- Boil the tomatoes, chillies and garlic in 4 cups of water.
- Add the ground spices, jaggery and tamarind pulp and simmer for 15 minutes.
- Heat the oil. Add mustard seeds until they splutter. Add the curry leaves, red chilli, asafoetida powder and onion and fry for a minute.
- Pour it over the tomatoes. Heat and serve the rasam garnished with chopped cilantro/coriander leaves
- Microwave Setting Full – 100%, Medium Low – 35%
