- 1 Ripe Tomato
- 1 inch piece of ginger(chopped)
- 2 Green chillies(slit vertically)
- 1 sprig curry leaves
- 1 tsp mustard seeds
- 1 tbsp oil
- 1 Tbsp rasam powder
- 1 pinch Turmeric powder
- 1/4 cup lemon juice
- salt to taste
Heat oil in a kadai, add the mustard seeds and let it pop.
Add curry leaves, green chillies and ginger and saute.
(The ginger added gives a very distinct aroma and a fresh flavor to the rasam.)
Add chopped tomato, turmeric powder, rasam powder and saute.
Add water and salt as required.
Just before it come to a boil , add asafoetida.
Turn off the heat and add lemon juice.(adding the lemon juice earlier will cause a bitter taste.)
Serve with white rice,or as a soup.