Ingredients – For Masala
Pinch of asafoetida
1 tsp coriander seeds (Dhaniya)
1/2 tsp peppercorns
1 red chilly
1 tsp toor dal (Thuvaram Paruppu)
1/2 tsp cumin seeds (Jeeragam)
Ingredients – Rasam
2 tbsp toor dal cooked
3 tomatoes (1.5 cups chopped)
3 cups water
Salt
Curry and coriander leaves
1/2 tsp oil
1/2 tsp mustard seeds
Method
Dry roast asafoetida, coriander seeds, peppercorns, chilly and toor dal.
Allow to cool.
Take in a coffee grinder or blender along with cumin seeds and powder.
Take 3 cups of water and add the tomato pieces.
Add salt.
Bring to a boil.
Add the ground masala.
Add the cooked toor dal.
Simmer for 5 minutes and turn off the stove.
Garnish with curry and coriander leaves.
Heat oil and splutter mustard seeds.
Add the mustard seeds to the rasam.
Tasty tomato rasam ready.
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Help. So many ingredients I don’t know anything about for this cuisine and I’m not exactly a newbie to the food scene. Just not this food. Two are: asafoetida and tood dal. I live where there is multicultural shopping available so maybe – what kind of shop would look for.
Hey – thanks foe expanding my taste horizons.
You can find asafoetida and toor dal in Indian grocery stores.
I’ve always been intimidated to make Indian food, but this looks like something I could handle. It looks so delicious!
wow thats an delicious rasam with no tamarind
looks so delicious and a prefect comfy rasam 
Testing rasam.