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Making Rasam

Ingredients – 1 portion

  • 3 cloves garlic
  • 1 tsp cumin powder
  • 1 tsp black pepper
  • 2 tsp coriander leaves
  • 1 tbsp coconut oil
  • 1/4 tsp mustard seeds
  • 6 curry leaves or bay leaves
  • 1/2 tsp salt or to taste
  • 1/2 cup tomato, chopped
  • 1/4 tsp turmeric powder
  • 1 3/4 cup or 400 ml water


Blend garlic, cumin, black pepper, coriander leaves together and put the mix into a small bowl.
Heat coconut oil in a pan, add mustard seeds and curry leaves, fry for 1 minute. Temper over low heat so spices don’t burn.
Add the blended mixture to the pan and heat for 2 minutes, season with salt. Add tomato, turmeric powder, and water. Cover the pan with a lid for a few minutes and cook for 8-10 minutes over medium heat. Turn off the heat, let the soup rest for a while, and then enjoy it with your meal.


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