Ingredients

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* 4 cups water
* 1 tomato chopped
* 1/2 tsp. fresh ginger, minced
* 1/4 cup fresh coriander leaves, chopped
* 1/2 green chili pepper, minced fine
* 2 tsp. Rasam Powder ( if powder is not available, make your own by grinding the following into a powder: 1/2 tsp. cumin powder, 2-4 whole dried red chilies, 1 tbsp. coriander seeds, 1/8 tsp. asafetida, 1 tsp. black mustard seeds and 4-6 dry curry leaves)
* 1/2 tsp. cumin and black pepper powder
* 1 clove garlic, crushed
* 1 cup tomato puree
* salt to taste
* 1 tsp. coconut powder

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Method :

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Boil water, when boiling add the chopped tomatoes, ginger, coriander and green chili Stir Rasam powder and cumin and black pepper powder into the water after 3 minutes Crush the garlic clove and add to water with the tomato puree, add salt and stir well and simmer for 5 minutes.

In a small frying pan, heat the canola oil and fry the mustard seeds in it till they crackle, now add the whole red chilies and fry till they are a nice dark color but not burnt. Add the coconut powder fry briefly and pour this tempered oil into the rasam and serve hot.