- Tomato – 3 numbers
- Onion – 1 medium
- Garlic – 6 big cloves
- Peppercorns- 1tbsp.
- Ginger – 1 tsp.
- Greenchilly – 1 number
- Coconut oil – 2 tbsps.
- Mustard seeds – 1 tsp.
- Dry red chillies – 2 numbers; split
- Curryleaves – a few
- Turmeric powder – 1/2 tsp.
- Kashmiri chilly powder – 1 tsp.
- Coriander powder – 2 bit heaping tsps.
- Tamarind – a lime size ball soaked in 1/4 cup of hot water
- Fenugreek powder – 1/4 tsp.
- Hing – 1/2 stp.
- Grated jaggery – 1 tbsp.
- Cilantro – a handful
- Grind together the tomatoes, onion, ginger, garlic, greenchilly and peppercorns to a paste using a mixer/grinder.
- Heat oil in a wok and splutter the mustard seeds. Stir in the dry red chillies and curry leaves. Add the ground onion-tomato paste and cook on medium heat for 15 minutes till the oil starts to separate.
- Add the turmeric powder, coriander powder and kashmiri chilly powder and cook for 2 minutes on low heat.
- Add the tamarind water & cook for 5 minutes on medium heat.
- Add 3-4 cups of water & bring the mixture to a boil. Add the fenugreek powder, hing and grated jaggery. Boil the rasam for 5 more minutes. Add a handful of cilantro & remove from heat.
Note:- The original recipe calls for 1 tbsp. of rose-water. I skipped it as I do not like it’s flavour.
RECIPE SOURCE:MAGIC OVEN