Name: Rasam recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 3 to 4
Ingredients: 2 to 3 medium tomatoes (or (1 to 1½ cups) chopped or pureed); 1/8 teaspoon turmeric; Salt (to taste); 2½ to 3 cups water; 1 teaspoon Tamarind ((optional, use as needed) or lemon juice); 1 to 2 tablespoon jaggery (or sugar (or as needed)); ¼ cup coriander leaves (with stems chopped finely); 1 ½ tablespoon oil ( or ghee); ½ teaspoon mustard (or rai); ½ teaspoon cumin (or jeera); 1 dried red chili ((broken) (less spicy kind)); 1 sprig curry leaves; 1 pinch hing (or asafoetida); 3 to 4 cloves garlic (crushed (optional)); ¼ teaspoon fenugreek seeds (or methi seeds); ¼ to ½ teaspoon pepper corn; 1½ teaspoon cumin (or jeera); 1 small dried red chili (optional (use less spicy kind))