Rasam Powder


Coriander, Cumin, Black Pepper, Toor Dal, Bengal Gram, Chilli, Fenugreek, Turmeric, Dry Ginger, Cinnamon, Cloves, Bay Leaves, Star Anise, Mace, Green Cardamom, Nutmeg, Curry Leaves, Asafoetida, Salt



TOMATO RASAM                                                                                                                                       Serving : 4-6


Tomatoes grind to make a puree – 250 g, Oil – 1 tbsp, Mustard Seeds – ½ tsp, Curry Leaves – 8 to 10, Dried Round Chilli – 2 to 3, My Choice Rasam Powder – 2 tsp, Asafoetida – a pinch, Coriander for garnish – 2 tsp, Salt to taste


Heat oil in a pan, when hot add mustard seeds, curry leaves, dried round chilli and asafoetida.  Add the tomato puree, My Choice Rasam Powder and 4 cups of water.  Add salt.  Simmer on a low flame.  Just before the boil remove from gas and garnish with chopped coriander.  Serve hot with Rice.
(You can also serve hot Rasam in a soup bowl).