Rasam

Servings: 2

Ingredients:

Content	Quantity	Comment
Oil	2 tbsp
Tomato	1 large	chopped
Tamarind paste	1 tbsp
Water	As required
MTR Rasam powder / homemade rasam powder	2 tbsp
Salt	To taste
Jaggery	½ tsp
Coriander powder	2 tsp
Curry leaves	1 sprig
Mustard seeds	1 tsp
Hing	1 pinch
Turmeric powder	A pinch

Method:

Heat 1 tbsp of oil in a pan. Add tomato and a pinch of turmeric powder, saute. Cook and cover for a minute till tomatoes turn soft. Mix tamarind paste with little water and add it to cooked tomatoes. Add enough water to this mixture. Add rasam powder, salt, jaggery, curry leaves and bring it to a boil. Once it starts boiling add coriander leaves and let it boil for a minute more. Turn off the heat. Heat 1 tbsp oil in a pan, add mustard seeds and hing. Once mustard seeds start spluttering, take it off the heat and add it to the rasam. Serve hot with rice or it can be consumed directly.

Note:

1. If you do not have already made tamarind paste, soak a lemon size tamarind in warm water for 5-10 mins and strain.

2. If you are using market available tamarind paste, add a bit less salt as the market available tamarind paste already contains salt.