Coriander, Red Chillies, Fenugreek, Mustard, Black Pepper, Cumin, Turmeric, Curry Leaves, Asofoetida, and Vegetable Cooking Oil
How to use:
Cook 100 gms of Tur Dal in 500 ml of water with ½ tsp of Cooking Oil, a pinch of Turmeric and 2-3 finely cut medium sized tomatoes
Churn the cooked dal and tomatoes. Add 2 Tsp of Rasam Powder and allow to boil for 3-4 minutes
Add Salt, Tamarind Juice, and Jaggery to suit your taste. Boil for 2-3 minutes
Prepare a tempering of ½ tsp of Mustard, pinch of Asofoetida in 1 tsp of Ghee. Add it to the boiling Rasam
Before turning off the stove, garnish with curry leaves and finely chopped green coriander leaves
Serve hot
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