You can also substitute the ingredients for grinding with their respective powders and give more of a reddish hue to it. However, I suggest this method for best results.
Inclusion of jaggery or a tsp of sugar is a must as it tends to stabilize the taste factor.
Though I¦ve started off the cooking procedure with the tempering, you can skip it if preferred, and start out with sautTing the tomatoes and save the tempering part to the end.
Anyways, at the end of it all, you¦ll have a pot of fresh n spicy rasam to be guzzled down for lunch with rice and other trimmings. An absolutely naadan treat for a change!! A must try delicacy which¦d definitely leave you all with something to cheer about for lunch.
And a final word to those down with flu, look no further. Have a glass of piping hot rasam and I¦m sure you¦ll definitely do away with your illness and would be on your way to reinstate your health before long.