The Homemade cooking

Ingredients

Tomato-1

Onion-1

Tamarind water-1 1/2 cup

Turmeric powder-1/4tsp

Asafetida-1/4tsp

Rock salt as needed

Curry leaves

Coriander leaves

To grind:

Onion-1

Green chili-1

Ginger-1/4 piece

To temper:

Ghee-1tsp

Mustard-1/4tsp

Cumin-1/4tsp

Method:

First of all making in eeya sombu.. an iron vessel makes the food delicious and aromatic.. my ancestors and mom use to make in this vessel.. and I have some connection to this vessel from my childhood and love to have rasam from this..

And tried making onion rasam in it.

First grind the items under the to-grind column and keep aside.

Then in the vessel add tamarind water,tomato,chopped onion,turmeric,asafetida,salt and allow it to boil for two mins.

Then add the grounded paste. And let it become frothy.

When it becomes frothy add coriander leaves and switch off the flame and add curry leaves and temper the rasam and serve hot with rice.!