Try Sparsh Masala for Rasam  

• 1 tsp Tamarind Small gooseberry size
• 1 Tomato
• 1.5 tsp Sparsh Rasam powder
• ¼ tsp Sugar or Jaggery
• ⅛ tsp Sparsh Turmeric powder
• Salt – As needed
• 2 tbsp Coriander leaves chopped
• 5 Curry leaves
• 1 tbsp of Sparsh ghee
• ½ tsp Mustard seeds
• 2 Red chili
• ½ tbsp Sparsh Hing
• 1 tsp Cumin seeds / jeera
• 1 sprig of Curry leaves

How to make Rasam Recipe

1. Soak tamarind in hot water for 30 minutes, extract its juice, and keep aside. Make the total water 3 cups. Chop tomatoes roughly.
2. Heat Kadai and cook tomatoes in a few drops of oil with a pinch of salt until soft. Add the tamarind extract, Sparsh turmeric, torn curry leaves, and half the coriander leaves.
3. Bring to a boil and add Sparash rasam powder, salt, and sugar/jaggery.
4. Mix well and bring to a boil.
5. Switch off the flame and transfer to the serving bowl. Garnish with coriander leaves.
6. Take a small pan, add Sparsh Ghee, and wait until it melts and heats up. Now add mustard seeds and Cumin seeds and when it splutters.
7. Add Sparsh Hing and the remaining curry leaves. Please turn off the heat once it turns aromatic. Now add the tempering to Rasam and mix well
8.  Close the lid immediately or the aroma will escape.