Chilli, Black Pepper, Cumin, Toor Dhal, Coriander, Garlic, Salt, Turmeric, Fenugreek, Asafoetida

Recipe: Naadan Rasam (To serve 4) – Ingredients: Water – 1 litre, Melam Naadan Rasam Masala – 2-3 tbsp, Tomatoes – 2 nos, Garlic – 8 cloves, Coriander leaves – few, Tamarind water from lemon size tamarind pulp, salt to taste. For tempering: Oil – 1 tbsp, Mustard seeds – ¼ tsp, Red chilli (whole) – 2 nos, Curry leaves – few.
Method:

• Boil water in a pan.
• Add tomatoes, garlic and Melam Naadan Rasam Masala.
• Keep on low fire for 5 mins and add salt to taste.
• Add tamarind water. Heat oil in a frying pan, add mustard seed and let it splutter.
• Then add broken red chillies and curry leaves.
• Pour this in to the rasam.
• Serve garnished with chopped coriander leaves.