Rasam For Sadhyas

Boil the tomatoes, Tamarind and add in salt to the water.

Take off from flame.

Smash the tomatoes and Tamarind and strain them using a strainer.

Take this concoction and add pepper, rasam powder, Asofieteda and coriander leaves and bring to boil.

Take off from flame.

Spatter the mustard seeds, add in curry leaves and round red whole chilli in a little oil.

Garnish this atop the Rasam.

Serve this Rasam after a huge vegetarian meal as an accompaniment and closure of the feast.

This is basically served on rice on a plantain leaf, but now a days people have it in steel tumblers too.

Rasam is an excellent source for providing bodily resistance towards common cough and colds.

25 Calories