Picture shows Rasam with Eggplant.

Ingredients:

Tomato – 6 nos (halved and beaten in the blender for 5 secs with 6 cups of water)

Lemon juice – ½ tbsp

Garlic – 5 nos

Green chilly – 2 nos

Fennel seeds – ½ tbsp

Cumin seeds – ½ tbsp

Whole black pepper – 1 tbsp

Dried red chilly – 3 nos

Turmeric powder – less than half a tsp

Asafoetida powder – ½ tsp

Curry leaves

Cilantro

Salt

Oil

Preparation:

Crush garlic and green chilly using a pestle and mortar. In a spice grinder add fennel seeds, cumin seeds and black whole pepper and crush it coarsely. Heat the oil, add curry leaves, red chilly, spices and the crushed garlic and green chilly. Now stir in the turmeric powder and the asafoetida powder. Add the tomato and water mixture with salt and let it boil. Turn off the heat, add the lemon juice and sprinkle the cilantro over it.

Did you know?

Asafoetida is most commonly used as a digestive aid.

Indian name for Asafoetida: Hing , Hingu , Heeng.

Tamil name : Perunkayam.