Authentic, mouth-watering South Indian Rasam. A favorite with rice or as a soup by itself.
Coriander (50%), Red chilli, Cumin, Fenugreek, Asafoetida.
Cook 75g (5 tbsp) of toor dal in 1 litre of water, with 1 tsp of cooking oil and a pinch of turmeric.Churn the cooked dal and keep aside.
Boil tamarind extract with jaggery. Add contents of the pack MTR Rasam Powder (20g) and salt to taste.
Add chopped tomatoes(75g) for better flavor. Add the churned, cooked dal and water to the desired consistency.
Cook for about 10 minutes. Prepare the seasoning of 1 tsp mustard and asafoetida in ghee. Add to Rasam.