Ingredients

• 2 cups - tomato soup warm
• 6-7 - peppercorns
• 1tsp - 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 - small ball of tamarind
• 4-5 cups - water
• 2 tsp - ghee
• Pinch of asafoetida
• Pinch of cinnamon powder

How to Make Spicy Rasam from Leftover Tomato Soup

• Roast the pepper and cumin seeds together. Grind.
• Add ground powder to soup.
• Add the curry, mint, coriander leaves, bay leaf, chilli, salt, tamarind, jaggery and blend.
• Pour into a pan, add water, bring to a boil.
• In a separate pan, heat ghee, asafoetida and cinnamon powder.
• Add a few cumin seeds. When they splutter add to rasam. Boil for 2 mins.
• Serve hot with rice and papad.