Pathiya Rasam Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, cumin seeds, and dried red chilies.
• STEP 2.Add curry leaves, crushed garlic, and grated ginger.
• STEP 3.Add chopped tomatoes and cook until they turn soft.
• STEP 4.Add turmeric powder, asafoetida, and salt.
• STEP 5.Add water and bring the rasam to a boil.
• STEP 6.Simmer for a few minutes and remove from heat.
• STEP 7.Serve hot with rice or consume as a soup.

Cooking Tips

• You can add a pinch of jaggery or sugar to balance the flavors.
• You can adjust the spice level according to your taste by adding more or less dried red chilies.
• You can strain the rasam before serving if you prefer a clear soup.

Storage and Serving

• Pathiya Rasam can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the rasam in a pan or microwave before serving.
• Serve hot with rice or consume as a soup.