Rasam Recipe Using Spice Liquid Hing Drops (asafoetida)

By Author: Spice Liquid
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Ingredients:
1 Tbsp Coriander Seeds
1 Tsp Peppercorns
1 Tsp Cumin Seeds
2 Whole Red Chillies, halved
3 Tbsp Vegetable Oil
1 Tsp Mustard Seeds
1 Green Chilli, slit 15-20 Curry Leaves
⅛ Tsp Turmeric Powder
300ml Tomato Puree
1 ½ Tbsp Tamarind Paste
4 Drops Spice Liquid Hing Drop (Asafoetida)
Water as required Salt to taste Coriander, for garnish.

Method:

Heat a pan over medium heat and add coriander seeds, peppercorns, cumin seeds and red chillies. Dry roast for a minute and transfer to a grinder. Grind to form a rasam masala. Keep aside. In a wok or deep pan, heat oil over medium heat and mustard seeds. Cook until they start to splutter and add the green chilli along with curry leaves and turmeric powder. Mix well and add the reserved rasam masala. Mix again. Add tomato puree, tamarind paste and mix well. Add the hing drops along with water and give it a nice stir. Add salt, mix again and bring to the boil. Cook for 5 minutes. Once cooked, transfer the rasam to a serving bowl, garnish with coriander and serve hot with papad.

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