Spicy Hot Rasam Recipe

Cooking Directions

• STEP 1.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves.
• STEP 2.Add chopped tomatoes, tamarind pulp, and rasam powder. Cook until tomatoes are soft.
• STEP 3.Add water, salt, and jaggery. Bring to a boil and simmer for a few minutes. Serve hot.

Cooking Tips

• Adjust the spice level according to your preference.
• You can add cooked lentils or dal to make it more filling.
• Garnish with coriander leaves for added freshness.

Storage and Serving

• Leftover rasam can be stored in the refrigerator for up to 2 days.
• Reheat before serving and adjust the consistency with water if needed.
• Serve hot with steamed rice or as a soup with a side of papad.