Coriander, Red Chilly, Pepper, Cumin, Fenugreek, Asafoetida, Curry Leaves
In a pot, boil 2 cups of water and add 2 chopped tomatoes, 1 tablespoon tamarind pulp, a pinch of turmeric and 1 teaspoon of jaggery.
Once the tomatoes are soft, add 1 tablespoon of Spice Diaries Rasam Powder and salt to taste.
Let it simmer for 5-7 minutes until the flavours meld together.
In a separate pan, heat 1 tablespoon of ghee and add 1/2 teaspoon of mustard seeds, 1/2 teaspoon of cumin seeds, a sprig of curry leaves and 2-3 cloves of crushed garlic (optional)
Let them splutter. Add the tempered spices to the rasam, garnish with fresh coriander leaves, and your delicious rasam is ready to be served with steamed rice or enjoyed as a tangy soup. Enjoy!