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
