Naadan Rasam

INGREDIENT – To serve 4 persons

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 2 nos (whole)
Curry leaves Few

COOKING 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.