Ingredients

• 3 - ripe tomatoes
• 1 stalk - curry leaves
• 2 flakes - garlic
• 2 sprigs - mint leaves
• 2 to 3 sprigs - coriander leaves
• 1 strip - tamarind, broken to bits
• 1 - red chilli dry or fresh
• 1 tbsp - jaggery, grated
• 1 tsp - cumin seeds
• 8 to 10 - peppercorns
• 1/2 tsp - sambhar masala powder
• 1/2 tsp - coriander seed (dhania) powder
• 2 to 3 pinches - turmeric powder
• For seasoning:
• 1/2 tsp - cumin seeds
• 1/2 tsp - mustard seeds
• 2 to 3 pinches - asafoetida powder
• 1 stalk - curry leaves

How to Make Spicy Rasam

• Steam or microwave halved tomatoes, till soft. Remove skins, allow to cool. Put in a small electric mixie.
• Add curry leaves, garlic, mint, coriander, tamarind.
• Add chilli, jaggery, grind to a not-too-smooth paste.
• Heat a pan, dry roast, peppercorns and cumin seeds on low.
• When aroma exudes, take off fire, crush to a powder.
• Add to tomato paste, add 5 cups water.
• For Seasoning:
• Heat pan, add seeds allow to splutter.
• Add asafoetida, curry leaves, follow by adding rasam.
• Add all other masala powders, ground powder, salt.
• Bring to a boil.
• Serve hot as a beverage on cold days, or with rice and papads.