Spicy rasam from leftover tomato soup

Yield: 1 servings

Measure Ingredient
2 cups Tomato soup warm
6 \N Peppercorns; (6 to 7)
1 teaspoon Cumin seeds
1 \N Sprig curry leaves
1 \N Sprig mint leaves
1 \N Whole red chilli
1 \N Marble sized piece jaggery
1 \N Sprig coriander leaves
\N \N Salt to taste
1 \N Bay leaf
1 \N 1 inch piece tamarind
4 cups Water; (4 to 5)
2 teaspoons Ghee
1 \N Pinches asafoetida
1 \N Pinches cinnamon powder

Roast the pepper and cumin seeds together. Grind under stone or in grinder.

Add to soup.

Add the curry, mint, coriander leaves, bayleaf, chilli, salt, tamarind, jaggery and rub to crush the ingredients. Or run a hand mixie for a few seconds.

Add water, bring to boil. In a small crucible heat ghee, asafoetida and cinnamon powder. Add a few cumin seeds. When they splutter add to rasam.

Boil for 2 minutes. Serve hot with rice and papad.

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