Spiced with a variety of condiments, the rasam is a burst of flavours. It is paired with hot steaming rice and a few pappadams during the traditional feast.

½ cup tomato
2 one inch pieces of ginger
1 dsp toor dal
1 tsp jeera
1 ½ tsp coriander powder
½ tsp asafoetida
3-4 garlic pods
A few sprigs of coriander leaves
1 tsp chilli powder
½ tsp mustard seeds
1 tsp peppercorns
2-3 dried red chillies

Grind together peppercorns, ginger and garlic with one red chilli
Put the mixture in a pressure cooker
Put in the tomato and toor dal
Add asafoetida powder, coriander powder, chilli powder and salt
Add enough water
Light the stove and let it cook
Once cooked, strain it and mash the mixture to squeeze out the juice
Now, for the seasoning, heat oil in a pan
Throw in the mustard seeds and wait for them to splutter
Add red chillies and coriander leaves and saute well
Pour in the rasam over the seasoning
Hot and tangy rasam is ready to be relished

The comments posted here/below/in the given space are not on behalf of Onmanorama. The person posting the comment will be in sole ownership of its responsibility. According to the central government's IT rules, obscene or offensive statement made against a person, religion, community or nation is a punishable offense, and legal action would be taken against people who indulge in such activities.