Step 1: Roast Rasam Powder Ingredients

In a pan on medium heat, dry roast fenugreek seeds, coriander seeds, cumin seeds, black peppercorns, dried red chilies, curry leaves, garlic cloves, and a pinch of asafoetida powder for 2-3 minutes until aromatic. Turn off the stove and let cool.

Step 2: Grind Rasam Powder

Transfer the cooled roasted ingredients to a mixer jar and grind into a coarse powder. Set aside.

Step 3: Prepare Tomatoes

Roughly chop 5 large tomatoes and set aside.

Step 4: Temper Spices

Heat 1 tablespoon oil in a kadai over medium heat. Add mustard seeds and let them splutter (about 30 seconds). Add cumin seeds, dried red chilies, crushed garlic, a pinch of asafoetida, and curry leaves. Sauté for 1 minute until fragrant.

Step 5: Cook Tomatoes

Add chopped tomatoes to the kadai. Add 1/4 teaspoon turmeric powder and 1 teaspoon rock salt. Sauté for 2 minutes, then add 1/2 cup diluted tamarind puree. Mix well and cook for 5 minutes until tomatoes are soft and mushy.

Step 6: Add Rasam Powder and Water

Add the ground rasam powder to the cooked tomatoes. Pour in 2 1/2 cups water and mix well. Bring the mixture to a boil over medium-high heat (about 3-4 minutes).

Step 7: Finish and Rest

Once the rasam comes to a boil and you get a fragrant aroma, turn off the heat. Add fresh coriander leaves and 1 teaspoon ghee (optional) for extra flavor. Cover and let the rasam rest for 5 minutes before serving to allow the flavors to meld.

• Roast the rasam powder ingredients on low flame to avoid burning and enhance aroma.

• Let the rasam rest for 5 minutes after cooking for flavors to meld.

• Adjust tamarind and salt to your taste preference.

• Add cooked toor dal for a thicker, protein-rich rasam.

• Skip ghee for a vegan version.