1 tbsp. oil
1 tsp. mustard seeds
1/2 tsp. cumin seeds
1/2 tsp. turmeric powder
1/4 tsp. Asafoetida spice (asafedity)
10-12 curry leaves
1/2 cup chopped tomatoes
1/4 cup water
1 tbsp. tamarind paste
1/2 tsp. salt
1/4 tsp. Jaggery sugar (optional)
chopped cilantro, for garnish

Heat oil in a saucepan over medium heat. Add mustard seeds and cumin seeds and cook until they start to pop. Add turmeric powder, Asafoetida, and curry leaves and cook for a minute, or until fragrant.

Add tomatoes and cook until they are soft and mushy. Add water, tamarind paste, salt, and Jaggery (if using). Bring to a boil, then reduce heat and simmer for 5 minutes, or until the flavors have melded.

Stir in cilantro and serve hot with rice.

Note: To make this recipe even quicker, you can use Quickly's ready-made tamarind paste and rasam powder. Just add 1 tablespoon of each to the saucepan along with the water and tomatoes, and you'll have a delicious rasam in no time!

Submitted by: Sunaina