Gather tamarind extract, tomatoes, green chilies, coriander leaves, and rasam powder
Basics!
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Heat 1 tablespoon of ghee or oil in a pan and add mustard seeds and let them splutter. After that add cumin seeds, asafoetida, red chilies, and a few curry leaves and saute until it’s fragrant
Tempering
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Add chopped tomatoes to the tempering and cook until they turn mushy and aromatic
Tomato Blast!
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Pour in the tamarind extract and mix well and let it simmer for a few minutes
Sour-ness
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Add the rasam powder to the mixture and stir until well combined
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Important step
Add salt to taste and mix thoroughly
Seasoning
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Allow the rasam to come to a gentle boil and keep stirring occasionally
Boil
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Consistency
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If the rasam is too thick, add some water to reach your desired consistency
Garnish
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Add chopped coriander leaves and mix well
Once the rasam is heated through, remove it from the heat and serve hot with steamed rice, or enjoy it as a soup