Ingredients vegetarian 4 servings

• 1 pinch Asafoetida
• 15 gms. Cumin Seeds, for masala
• 10 gms. Black Pepper, for masala
• 5 nos. Red Chilies, for masala
• 1 no. Tomato, finely chopped
• 3 leaves Curry Leaf
• 4 cloves Garlic, crushed
• 1 tbsp Red Gram (split), cooked
• Salt to taste
• Coriander leaves for garnishing

Directions

1. For masala: Grind all the ingredients in the mixer.
2. For rasam : Heat oil in a container. Add asafoetida and turmeric powder.
3. Now add garlic cloves, curry leaves and stir for 1 min.
4. Add chopped tomatoes. Stir for 5 mins then add tamarind pulp.
5. Add sufficient water. This should be like a clear soup.
6. Add two table spoon of the above masala with salt to taste.
7. Boil for 5-7 mins minimum.
8. Garnish with corriander leaves.
9. Serve hot.

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