Tomato - 1/4 kg

Garlic - 4 flakes

Green chilly - 2 nos

Cumin powder - 1/2 tsp

Black pepper powder - 1/2 tsp

Curry leaves - 1/4 cup

Coriander leaves chopped - 1/4 cup

Ghee - 1 tsp

Mustard seeds - 1/2 tsp

Cumin - 1 tsp

Asafodeita - 1`pinch

Grind the tomatoes in a juicer grinder. Add cumin powder, pepper powder, garlic flakes and green chillies and salt and boil all of them together. When it bubbles up on top remove from flame.

Chop the curry leaves into two halves and sprinkle it on the rasam. In a seasoning laddle add ghee and when hot add the mustard seeds and when it splutters add the jeera seeds and asafodeita. Garnish it with coriander leaves.