Anitha Jayaraman

My mom makes spicy rasam that really requires a dumb rasam for digestion -:)  It all depends of the home made rasam powder ingredients. Anyway the recipe I am posting here is one of the rasams that I make-

• Season mustard seeds, curry leaves, red chillies in oil.
• Add cut tomatoes to it & fry them very well. I skip tomatoes if I want to make it spicy.
• Add tamarind water to it. 4-5 cups not really concentrated.
• Add salt to it and let it boil.
• Grind 5-6 garlic, little ginger, coriander leaves, curry leaves in a mixie and add it to the boiling mixture.
• Add rasam powder 2 spoons to it when it boils with bubbles.