(serves 1-2)
| Rice | ½ cup |
| Water | 2 cups |
| Tomatoes , grated or pureed | 1 ½ cup |
| Mustard seeds – black | ½ tsp |
| Cumin seeds | ½ tsp |
| Asafoetida | A pinch |
| Asafoetida | A pinch |
| Salt | 1-2 tsp (as required) |
| Curry leaves | 3-4 pc |
| Black pepper powder | ¼ tsp |
| Rasam powder/ masala | 2 tsp |
| Ginger garlic paste | 1 tsp |
| Water | 1 cup |
| Red chili powder | ¼ tsp |
| Turmeric powder | ¼ tsp |
| Ghee | 1 tbsp |
| Cooking oil as per choice | 1 tbsp |
Procedure
Heat water and add rice into the pan. Cook rice until softened and keep aside(you can pressure cook it too).
Grate tomatoes and keep aside.(you can even make fine puree too)
Heat oil in a pan. Add 1 tsp of ghee as well (ghee adds some extra flavor to the rasam). add mustard seeds and cumin. when they crackle add asafoetida and curry leaves.
Add grated tomatoes. Add salt to your taste. Also add garlic , turmeric powder , red chili powder and black pepper powder. Also add rasam powder too.
Add water and cook the rasam for 10 min.
Add cooked rice into the boiling rasam. Add a bit of ginger if you like. simmer for 5 mins.
Garnish with some fresh coriander leaves and serve hot.