powder 1tsp., coriander powder 1tsp., garlic paste 1tsp, shallots 5, finely chopped,
salt to taste, curry leaf a sprig. Boil and cook the ingredients in a wok.
Red chilli 2, each broken into 2, mustard seed 1/2 tsp., shallot 1, cut into thin rings,
coconut oil a tbsp., curry leaf a sprig.
Heat oil in a pan, drop in shallots, sauté till light brown, drop in mustard seeds,
allow to splatter, add red chilli and curry leaves and pour the mix into the rasam.
Delicious rasam is ready. Rasam eases digestion, so good to have a rasam drink after
a heavy Kerala lunch.