Ingredients

• 3 - tomatoes
• 1 lime sized ball - tamarind
• 2 sprigs - curry leaves
• 1 tsp - coriander powder
• 2 - green chillies
• a small piece - ginger (smashed)
• a small cup - mashed boiled tur dal
• 1/2 tsp - turmeric powder
• 1/4 tsp - sambar powder
• 2 tsp - rasam powder
• 2 pinches - asafoetida
• Salt to taste
• For tempering:
• 1 tsp - ghee
• 6 flakes - skinned garlic
• 1/4 tsp - black pepper powder
• a pinch - fenugreek seeds
• 1/4 tsp - mustard seeds
• A little - urad dal
• A handful - fresh coriander

How to Make Instant Rasam

• Take tamarind juice in a pan.
• Allow it to boil and after 3 minutes, add turmeric, slit green chillies, ginger and curry leaves.
• Boil for 2 minutes, add salt, asafoetida powder, sambhar, rasam and coriander powders.
• Boil for a minute, remove from the fire.
• In a small pan, heat ghee and add mustard, garlic, pepper powder and some fenugreek.
• After a minute, add it to the rasam.
• Add 3 whole tomatoes with skin slit and allow to boil for a minute.
• Remove from the fire.
• While serving garnish with fresh coriander.