Name: Masala Rasam recipe by Devi Bala Chandrasekar at BetterButter
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 5
Ingredients: Tomato - 1 (chopped); Tamarind - A small gooseberry sized; Cooked Dhall Water - 1 Cup; Garlic Pods - 2 (Crushed); Curry leaves - few; Coriander leaves (chopped) - 2 tbsp; Rasam Powder - 1 tsp; Turmeric Powder - a pinch; Cinnamon - 2 inch piece; Coarsely ground Coconut - 1 Tbsp; Oil - 1 tsp; Hing - 1/4 tsp; salt - 1 tsp; Water - 2 cups

ABOUT Masala Rasam RECIPE

My mom’s signature recipe which is very flavorful and can be taken as soup too

Ingredients Serving: 5

Tomato - 1 (chopped)
Tamarind - A small gooseberry sized
Cooked Dhall Water - 1 Cup
Garlic Pods - 2 (Crushed)
Curry leaves - few
Coriander leaves (chopped) - 2 tbsp
Rasam Powder - 1 tsp
Turmeric Powder - a pinch
Cinnamon - 2 inch piece
Coarsely ground Coconut - 1 Tbsp
Oil - 1 tsp
Hing - 1/4 tsp
salt - 1 tsp
Water - 2 cups

Instructions

Squeeze and mix in chopped tomato, tamarind, Dhall water, Rasam powder, crushed garlic, turmeric powder, hing, salt, curry Leaves and coriander Leaves to two cups of water.
Heat a Tsp of oil in a pan and add the crushed cinnamon piece and sauté.
Add the Rasam mixture to it and bring it to boil.
Add the coarsely ground Coconut.
Cook for a minute and Switch off.

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