2 tomatoes (diced), ¼ tsp cumin seeds, 1tsp rasam powder,
3 cloves of garlic, 1 inch piece ginger, 1 sprig curry leaves
1 tsp pepper powder, 1tsp mustard seeds, A pinch of asafetida
Coriander leaves for garnish, Salt to taste, 1 ½ cup of water
Oil for seasoning
Heat oil in a pan and put the mustard seeds in. Wait for it to splutter.
To this add the cumin, ginger, garlic, curry leaves, asafetida pepper powder, and lightly fry it.
After this mixture turns to a very light brown color, add the tomatoes and let it cook.
The tomato should turn very pasty.
To this mixture add the Rasam powder and cook till the raw smell of the powder separates and a nice aroma wafts through the kitchen.
Add water and salt and let it boil.
Turn it off and garnish with coriander leaves.
Be careful not to burn any of the ingredients. If the Rasam needs to be tangy, squeeze in some lemon.