Rasam Recipe

• Cook toor dal and set aside.
• Boil roughly chopped tomatoes along with tamarind juice, salt to taste, and jaggery or sugar if desired.
• Add the cooked toor dal and water to achieve a fluid consistency.
• Add the desired quantity of “GRAHINI RASAM POWDER” and allow it to boil until the aroma is noticeable.
• Top with fresh coriander leaves and temper with mustard seeds and curry leaves if desired.