- Tomato, ripe – 1
- Tamarind extract – 2 tbsp
- Dal cooked water / Water – 1 cup
- Garlic flakes – 3
- Sambar powder – 1-½ tsp
- Mustard seeds – ½ tsp
- Curry leaves – 4 to 5
- Asafoetida – ⅛ tsp
- Coriander leaves – 2 tbsp
- Salt – to taste
- Oil – ½ tsp
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Instead of oil using ghee for seasoning will take the flavor to the next level.
Using dal cooked water instead of plain water will make the rasam tasty.
You can also add 2-3 tablespoon of cooked mashed dal while the rasam is cooking.
Do not forget to close with a lid as it helps the coriander leaves to impart their flavor into the rasam.
You can replace the tomatoes with 2 tablespoon of tamarind pulp or lemon juice and make the rasam.
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