| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Bawarch5 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Tomato soup warm |
| 6 |
|
Peppercorns; (6 to 7) |
| 1 |
ts |
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 |
|
1 inch piece tamarind |
| 4 |
c |
Water; (4 to 5) |
| 2 |
ts |
Ghee |
| 1 |
|
Pinches asafoetida |
| 1 |
|
Pinches cinnamon powder |
INSTRUCTIONS
Roast the pepper and cumin seeds together. Grind under stone or in grinder.
Add to soup.
Add the curry, mint, coriander leaves, bayleaf, chilli, salt, tamarind,
jaggery and rub to crush the ingredients. Or run a hand mixie for a few
seconds.
Add water, bring to boil. In a small crucible heat ghee, asafoetida and
cinnamon powder. Add a few cumin seeds. When they splutter add to rasam.
Boil for 2 minutes. Serve hot with rice and papad.
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