How to make it

  • 1. Boil the tomatoes, chilies and garlic in 4 cups of water.
  • 2. Add the ground spices, jaggery and tamarind pulp and simmer for 15 minutes.
  • 3. Heat the oil. Add mustard seeds until they splutter. Add the curry leaves, red chili, asafetida powder and onion and fry for a minute.
  • 4. Pour it over the tomatoes. Heat and serve the rasam garnished with chopped cilantro/corriander leaves

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