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How to make Rasam

Rasam recipe Ingredients: - 3 Bangalore Tomatoes - 1 Desi tomato - 2 tablespoons black tamarind pulp - Salt (as per taste) - Turmeric powder - 2 tablespoons boiled toor dal - Coriander - 600ml water For masala: - 2 teaspoons Dhaniva - 1 teaspoon Jeera - 2 teaspoons Peppercorn - 1/4th teaspoon Fenugreek or Methi Seeds - 4 Whole Red Chilli - 3 Garlic cloves For tadka: - 2 teaspoons of any cold press oil - 1 pinch Hing - 1 teaspoon Channa Dhal, Urad Dhal, Mustard Seeds - 2 Whole Red Chilli - Curry leaves Method: 1. Chop the tomatoes into medium-sized cubes. In a mud pot, add the chopped tomatoes and warm water, then mash it with your hands. 2. Now, add black tamarind pulp, salt, turmeric powder, toor dal, and coriander. Boil this mixture. 3. Grind all the rasam masala ingredients and add them to the boiling mixture. 4. For the tadka, add oil to the pan. Once heated, add hing, dal, red chillies, and curry leaves. Add the tadka in the end, then switch off the flame. 5. Close the lid to preserve the aroma and enjoy!