Ingredients

• 2 cups warm tomato soup
• 6-7 peppercorns
• 1 tsp cumin seeds
• 1 sprig curry leaves
• 1 sprig mint leaves
• 1 whole red chilli
• 1 marble-sized piece jaggery
• 1 sprig coriander leaves
• salt to taste
• 1 bay leaf
• 1-inch piece tamarind
• 4-5 cups water
• 2 tsp ghee
• a pinch asafoetida
• a pinch cinnamon powder

How to Make Special Tomato Rasam

• Roast the pepper and cumin seeds together. Grind under stone or in grinder. Add to soup.
• Add the curry, mint, coriander leaves, bay leaf, chilli, salt, tamarind, jaggery and rub to crush the ingredients. Or run a hand mixie for a few seconds.
• Add water, bring to a boil.
• In a small crucible, heat ghee, asafoetida and cinnamon powder.
• Add a few cumin seeds.
• When they splutter, add them to the rasam. Boil for 2 mins.
• Serve hot with rice and papad.