Ingredients

• 2 - large ripe big tomatoes
• 1/4 cup - mint leaves
• 1 tbsp - boiled toor dal
• 2 - whole red chillies
• 4 cups - top water of boiled dal (stock)
• 1 stalk - curry leaves
• 1 tbsp - coriander leaves
• 2 to 3 pinches - clove-cinnamon powder
• 1/2 tsp - rasam masala
• 8 to 10 - peppercorns
• 1.5 tsp - cumin seeds
• 1/2 tsp - mustard seeds
• 2 pinches - asafoetida
• 1 - small strip tamarind
• 1 tbsp - ghee or oil
• Salt to taste

How to Make Hot Minty Rasam

• Put whole tomatoes in boiled water.
• Simmer for 3 minutes, keep aside for 5 minutes.
• Heat 1/4 tsp. oil in a small pan, add pepper corns and 1 tsp. cumin seeds.
• Roast till aromatic, grind in a mortar or under a stone till powdered.
• Keep aside.
• Remove tomatoes from water, peel away the broken skin.
• Grate or mash till fine.
• To the thick pulp, add roasted whole chillies, all leaves, tuvar dal all masalas, salt and tamarind.
• Mash well either with hand or with a hand blender.
• The ingredients should have blended well into the pulp.
• Take in a deep pan, add stock or water.
• Heat ghee in a small pan, add mustard and remaining cumin seeds, asafoetida and allow to splutter.
• Add carefully the rasam.
• Bring to a boil, check spices and salt and adjust.
• Simmer for 2-3 minutes.
• Keep aside covered for 10 minutes before serving.
• Serve hot as a soup or with steaming hot plain rice and papads.