Gajar Thick Soup

Ingredients:

• Gajar- 1 big
• Onion- 1 medium
• Tomato- 1 medium
• Garlic cloves- 2 medium (optional)
• Salt- 3/4 tsp or more
• Pepper Powder- 1/2 - 3/4 tsp
• Malai/ Cream- 1 tbsp or so (Optional)
• Water- 1/2 - 3/4 cup
• Bread slices- 3 (Or Rusk)

Method:

1. Wash and peel the gajar and onion.
2. Roughly chop the gajar, onion, tomato, and garlic cloves into small pieces.
3. Add 1/2 cup water and boil until the pieces are cooked. Cover with lid while cooking.
4. It will take about 15 minutes in simmer. 
5. Let the veggies cool down. Separate water into another bowl. Grind only the veggies into a smooth paste. 
6. Add to the water and boil again. 
7. Add more water if required. 
8. Add salt and black pepper powder. Stir to prevent the soup from sticking to the pan. 
9. Let it boil for about 5 minutes. Once it starts to thicken up, turn off the heat.
10. Meanwhile, cut bread slices into cubes and toast in another pan. Or use rusk.
11. After 2 minutes, add 1 tbsp of whipped malai or cream. 
12. Do not add cream when the soup is too hot. 
13. Serve with the toasted bread cubes. 

Note: Try Yellow Pumpkin Soup
 

Yellow Pumpkin Soup

Ingredients:

• Pumpkin- 1/4 kg
• Onion- medium (roughly chopped)
• Garlic- 2-3 (roughly chopped) (optional)
• Water- 1/2 cup
• Salt- 1/2 tsp or so
• Pepper powder- 1/4 tsp
• Milk- 1 1/2 tbsp or less
• Turmeric- 1/4 tsp (optional)
• Fresh Cream- 1 tsp or Homemade Malai- 1 tbsp (optional)
• Toasted bread cubes or Rusk pieces- optional (I used flavored rusk slices because those were handy)

Method:

1. Peel the hard skin of the pumpkin and roughly chop into one-inch pieces. 
2. Wash the pieces and add 1/2 cup water to a pan. 
3. Add the pumpkin, onion and garlic pieces, cover with a lid and cook until tender. (Appx. 10-12mins cooking on medium heat)
4. Let the pieces cool down to room temperature. 
5. Keep the water aside and grind the pieces into a thick pulp by adding milk.
6. Now add the pulp back to the water. 
7. Add salt, pepper powder and cook again on simmer for 5 minutes. 
8. The soup will boil and thicken up a bit. 
9. Add a bit of turmeric powder if the soup is pale in color. 
10. Turn off the heat and after 1 minute add fresh cream or malai. 
11. Mix well. 
12. Do not add cream when the heat is on.
13. Take into a serving bowl and serve hot with toasted bread cubes or flavored rusk slices.

Note:

• Add one clove and a quarter inch of cinnamon while boiling the pieces. 
• take care not to grind the spices. The flavor will be overpowering. 
• The thick soup is perfect for winter evenings. 

Raw Banana Pulusu

Ingredients:

• Raw banana- 1 1/2 
• Tamarind- 1/8 cup (Washed)
• Water- 1 cup (or less)
• Jaggery- 1 tbsp
• Onion- 1 big
• Green chilies- 1-2 slit 
• Curry leaves- 5-8
• Turmeric powder- 1/8 tsp
• Salt- 1 tsp
• Coriander powder- 1/2 tsp 
• Cumin Powder- 1/2 tsp
• Red Chili powder- 1/4 tsp (or more)

For Tempering:

• Oil- 2 1/2 tbsp (1 + 1 1/2)
• Mustard seeds- 1/2 tsp
• Cumin seeds- 1/4 tsp (Jeera)
• Dry Red Chilies- 3 broken
• Asafoetida- 1/4 tsp 

Method:

1. Wash and peel the raw banana. The skin will be thick so use a knife to remove it.
2. Cut the banana into 1/2 inch pieces and boil for 7-10 minutes. Add a pinch of salt and turmeric powder after 6 minutes of boiling.
3. Meanwhile, wash and soak tamarind in 1/4 cup of water. 
4. Peel and chop the onion. 
5. Slit the green chili. 
6. Once the raw banana is parboiled, mash half of it with the back of a spatula. 
7. Do not throw away the excess water. We will use it for the pulusu.
8. Place it on the heat again (simmer). 
9. In a small pan add 1 1/2 tbsp of oil. 
10. Add green chilies and chopped onions. 
11. Fry till transparent.
12. In the meantime, squeeze tamarind and make pulp. Add the pulp to the mashed banana mix. 
13. Add the fried onions to the mix.
14. Keep stirring occasionally.
15. Add jaggery, salt, and the powders.
16. Mix well. 
17. Take the same small pan and prepare tempering.
18. Add 1 tbsp oil to it.
19. Add the mustard seeds, cumin seeds, dry red chili, asafoetida. 
20. If using garlic add peeled and crushed garlic to the tempering.
21. Once the mustard seeds splutter, turn off the heat. 
22. Add the tempering to the pulusu and mix well.
23. Let it sit on simmer for about 5 minutes.
24. Turn off the heat and let it settle. 
25. The pulusu will thicken up a little.
26. Serve with rice, roti, dosa, etc
27. It can be used for both lunch and dinner. 

Bittergourd Pulusu

Ingredients: 

• Bittergourd- 2 (karela/ kakarakaya)
• Onion- 1 medium thinly sliced
• Tamarind- 1/4 cup (washed and soaked in 1 cup water)
• Jaggery- <1/8 cup (reduce/ increase the quantity as per taste) 
• Green chili- 1-2 slit 
• Salt- 1 tsp 
• Red chili powder- 1/2 tsp
• Turmeric powder- 1/8 tsp

For Tempering:

• Oil- 1 tsp+ 1 tsp
• Mustard seeds- 1/4 tsp
• Fenugreek seeds- 1/4 tsp (Methi)
• Cumin seeds- 1/4 tsp (Jeera)
• Dry red chilies- 2 broken into pieces
• Asafoetida- 1/8 tsp (Hing)

Method: 

1. Wash and chop the bitter gourd into small pieces. Soak tamarind in a cup of water. 
2. Add 1 tsp oil to a small pan and fry the bitter gourd pieces until soft. Keep stirring in between. 
3. Then add sliced onions to the same pan and cook until they are transparent.
4. Meanwhile, squeeze tamarind and get maximum flavor into the water. 
5. Place a dish on the stove and add the tamarind water. Keep the heat in medium. 
6. To it, add the cooked bitter gourd and onion pieces. 
7. Next add salt, chili powder, turmeric, jaggery. Mix well. 
8. Prepare the tempering. 
9. Add 1 tsp oil to a tempering pan and add mustard seeds, fenugreek seeds, cumin, dry red chilies. As the mustard seeds splutter add asafoetida and turn off the heat. 
10. Add the tempering to the cooking pulusu. 
11. Reduce the heat to simmer. Mix occasionally.
12. Cook for 5-10 minutes. The consistency should not be too liquidy. 
13. Turn off the heat. 
14. Serve with rice, roti, parantha, etc
15. It stays good an entire day. 
16. Prepare in the morning and serve for lunch and dinner. 

Lemon Rasam

Ingredients:

• Moong dal- 30- 40 gms (Pesara pappu) 
• Water- 1 to 1 1/2 cup
• Lemon juice- of 1 big lemon
• Peppercorns- 12-15
• Coriander powder- 1/2 tsp
• Cumin powder- 1/4 tsp 
• Salt- 3-4 tsp or to taste
• Turmeric powder- 1/8 tsp 
• Garlic cloves- 2 crushed (optional)
• Green chili- 3 vertically slit
• Coriander leaves- a small handful, roughly chopped
• Curry leaves- 6-8 washed

For Tempering:

• Ghee- 1 tsp (Clarified butter)
• Mustard seeds- 1/4 tsp (Rai/Aavalu)
• Cumin seeds- 1/8 tsp (Jeera)
• Asafoetida- 1/8 tsp (Hing)
• Dry red chili- 2 broken into 6 pieces

Method:
For a detailed recipe, please watch the video.

1. Wash and soak the moong dal for 15-20 minutes. It's not compulsory. The dal can be cooked without soaking It will take a few more minutes to cook. 
2. Cook the dal in 1 cup of water until it becomes mushy. 
3. Do not strain the excess water after cooking the dal. Add another 1/4 cup of water to it if required. 
4. Keep the heat on simmer and add salt, turmeric powder, coriander powder, and cumin powder. 
5. Prepare the tempering using ghee. 
6. Add mustard seeds, cumin seeds, dry red chili, and asafoetida. As the mustard seeds splutter, add slit green chilies, curry leaves, crushed garlic (optional).
7. Add the tempering to the rasam and mix well. Keep the heat on simmer. 
8. Stir occasionally to make sure it dal does not stick to the bottom. Add chopped coriander leaves. 
9. Let it boil for 2 minutes. 
10. Turn off heat. And after another 10 minutes, squeeze the juice of a lemon and mix. 
11. Serve with hot rice, idli, dosa, vada, etc

Woodapple Raita - Velakaya Perugu Pachadi

Ingredients:
Wood apple- 1
Curd- 3/4- 1 cup
Salt- 1 tsp or more
Turmeric- 1/4 tsp or less
Water- 1/2 cup
Ginger- 1/2 inch
Green chilies- 3-4 broken into pieces
Coriander leaves- a small handful


For Tempering:
Oil- 1 tsp
Mustard seeds- 1/2 tsp
Fenugreek seeds- 1/4 tsp (Methi)
Cumin seeds- 1/4 tsp (Jeera)
Asafoetida- 1/4 (Hing)
Dry red chili- 2-3 broken


Method: 

1. Woodapple or Velakaya as we call it in Telugu has a distinctive taste. It is sour when raw and tangy when bitter. There is a mix of mild bitterness, tanginess and a touch of sweetness in some. 
2. Raita is a good way to serve wood apple with rice, parantha or roti. It is soft and the flavors are semi-strong. 
3. Take care while breaking open the fruit and scoop out the pulp. 
4. The pulp can be mixed with some salt and turmeric to store it for 2-4 months in the refrigerator.
5. The pulp is boiled and then mixed with curd and tempered.

For a detailed recipe, please watch the video. Thank you. 

Majiga Pulusu

Ingredients:

• Buttermilk- 2 cups (can be slightly sour)
• Green chilies- 3-4 slit  vertically
• Potato- 1 medium (peeled & diced)
• Bottle gourd- around 6 inches long (peeled & cut into half inch pieces)
• Water- 1/2+ 1/8 cup
• Chickpea flour/Besan- 1 1/2 tbsp (senaga pindi)
• Coriander leaves- a small handful, roughly chopped
• Salt- 1 tsp or more
• Turmeric powder- 1/4 tsp

For paste:

• Dry coconut pieces- 1/8 cup
• Ginger- 1 inch
• Garlic- 3-4
• Peppercorns- 10-12
• Chana dal- 1 1/2 tbsp
• Coriander seeds- 1 tbsp

For Tempering:

• Oil- 1 1/2 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp
• Fenugreek seeds- 1/2 tsp (Methi)
• Dry red chilies- 34 broken into two
• Curry leaves- 6-8 leaves
• Asafoetida- 1/4 tsp

Method: 

1. Take the vegetables and parboil in a 1/2 cup of water for about 15 minutes on medium. The veggies have to be firm yet soft.
2. Churn curd to get buttermilk in the meantime. Or prepare of the masala to be added.
3. Take all the ingredients listed in the "for paste" and grind into a smooth paste by adding water gradually. The ingredients are used raw.
4. Once the veggies are cooked, add the paste to the veggies and mix.
5. Reduce the heat to simmer and continue cooking.
6. Take chickpea flour (besan) into a small bowl and add 1/8 cup of water to it.
7. Mix without lumps.
8. Add this mix to the boiling pan and mix again.
9. Now, add the buttermilk gradually. If you are worried about the buttermilk splitting, turn off the heat and turn it on again after adding.
10. Make sure the heat is in simmer though.
11. Now, add salt, turmeric and keep stirring occasionally.
12. Prepare tempering in a small pan. To 1 1/2 tbsp oil add mustard, cumin, fenugreek seeds, dry red chilies, and asafoetida. When the mustard splutters, add split green chilies and curry leaves.
13. Turn off the heat.
14. Add the tempering to the buttermilk mixture and stir well.
15. Let it cook for another 5 minutes on simmer. Turn off the heat.
16. Let it sit for 10 minutes.
17. It's ready to serve with rice, dosa, roti, puri, etc.

Eggplant Raita - Vankaya Perugu Pachadi

Ingredients:

• Eggplant- 2 medium
• Yogurt- 3/4 to 1 cup
• Onion- 1 small (if required)
• Salt- 3/4 tsp
• Turmeric powder- 1/8 tsp

For Tempering:

• Oil- 1 tsp
• Urad dal- 1/2 tsp
• Mustard seeds- 1/2 tsp
• Cumin seeds- 1/4 tsp
• Dry red chili- 2 pieces
• Asafoetida- 1/8 tsp
• Green Chilies- 2 , finely chopped
• Ginger- 1/2 inch, finely chopped
• Coriander leaves- a small handful, finely chopped

Method:

1. Wash, dry and roast the eggplant on stove, just as we do for bharta.
2. Apply some oil to the eggplants, so the skin comes out easier after roasting.
3. Keep turning the eggplants, so as to cook on all sides.
4. When it is charred completely, just press lightly with finger tips, if it feels soft on the inside it is completely cooked. 
5. Let it cool and remove the burnt skin. 
6. Place the cooked pieces on a plate and give it a rough chop. 
7. Meanwhile beat the yogurt to a smooth paste. 
8. Heat oil in a small pan and add urad dal, mustard seeds, cumin seeds, dry red chilies and asafoetida.
9. As the mustard splatters, add green chilies, chopped ginger, turmeric powder. 
10. Turn of the heat and let it cool. 
11. Mix the chopped eggplant to the yogurt, add slat and mix well. Now add the tempering and mix again. Finely add chopped coriander leaves and serve with rice or roti. 

Notes:

1. Add finely chopped onion to the tempering and saute for a minute if you want to add onion. 
2. We do not add garlic to this raita as it does not balance the taste. 
3. Store in the refrigerator if you want to keep the leftover for night, but do not keep for the next day. 
4. For best taste serve half an hour after preparation.
5. So you can roast the eggplant, peel the charred skin, chop and keep it ready. Just add to yogurt and finish with tempering half an hour before lunch of dinner. 

Vankaya Pulusu - Eggplant in tamarind water

Ingredients:

• Eggplant- 2 medium
• Tamarind- 3-4 pieces
• Water- 1 cup
• Onion- 1 small, chopped
• Green chilies- 2-3 slit and cut
• Salt- 1 tsp or more
• Turmeric powder- 1/4 tsp
• Jaggery- a small piece
• Coriander leaves- a small handful roughly chopped
• Oil- 1 1/2 tbsp
• Mustard seeds- 1/2 tsp
• Cumin seeds 1/4 tsp
• Asafoetida- 1/8 tsp
• Dry red chilies- 2 broken into pieces

Method:

1. Roast the eggplants on heat and let them cool. The skin of the eggplants will turn black and flaky. Press lightly to see if done. if they feel soft on the inside it means the insides are cooked.
2. Meanwhile soak the tamarind in half a cup of water.
3. Peel the charred skin and mash the pulp. 
4.  Heat oil in a small pan and prepare tempering. 
5. Add the mustard seeds, cumin seeds, dry red chilies and asafoetida. 
6. As the mustard splatters, add the green chilies and chopped onion. 
7. Saute for 2 minutes until the onion is translucent. 
8. Now add the mashed eggplant to the tamarind water and place it on heat. Kepp it heat in simmer.
9. Next add salt, turmeric powder, jaggery to it and mix well.
10. Add water, tempering and mix again.
11. Let it come to a boil for about 3-5 minutes.
12. Turnoff the heat and finish with chopped coriander leaves. 
13. Serve with plain dal and rice. 

Menthi Majiga - Tempered Buttermilk

Ingredients:

• Buttermilk- 2 cups
• Salt- 1 1/2 tsp
• Turmeric- 1/4 tsp
• Green chilies- 2, chopped
• Coriander leaves- a small handful, chopped
• Curry leaves- 6-8, chopped
• Ginger- 1/2 inch crushed (optional)

For Tempering:

• Oil- 1 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp (Jeera)
• Fenugreek seeds- 1/2 tsp (Methi)
• Dry red chilies- 2 broken
• Carom seeds- 1/2 tsp (Ajwain)
• Asafoetida- 1/4 tsp

Method: 

1. Take two cups of buttermilk. Or prepare it using 1 cup thick yogurt and adding 1 cup water to it. shake well. 
2. To the buttermilk, add salt.
3. Heat oil in a small pan for tempering. Add mustard seeds, cumin seeds, fenugreek seeds, dry red chilies and asafoetida. As the mustard seeds splatter, add carom seeds (Ajwain), chopped green chilies, chopped coriander leaves, crushed ginger. 
4. Turn off the heat after 30 seconds and add turmeric powder.
5. Add this tempering to the buttermilk and mix well. 
6. Let it sit for 20-30 minutes and serve. 
7. It can be served as a summer cooling drink by refrigerating it. 
8. Or serve it with rice like we south indians do. 

Ash Gourd Raita

Ingredients: 

• Ash gourd- a quarter piece (about the size of your palm)
• Coconut paste mix- 3-4 tbsp
• Salt- 1 tsp
• Turmeric powder- 1/8 tsp
• Green chilies- 1 finely chopped (optional)
• Yogurt- 1 cup
• Water- 1/2 - 3/4 cup

For Tempering:

• Oil- 1 tbsp
• Mustard seeds- 1/2 tsp
• Cumin seeds- 1/4 tsp (Jeera)
• Fenugreek seeds- 1/8 tsp (Methi)
• Asafoetida- 1/8 tsp
• Dry red chilies- 2 broken into pieces

Method:

1. Wash and peel the skin of the ash gourd piece. The skin will be hard, so remove carefully.
2. Remove the seeds, if any and cut into 1/2 inch pieces.
3. Boil in water till tender. It will take about 10-15 minutes. 
4. After 8 minutes or so add salt, turmeric powder and the Coconut paste mix.
5. Let it boil for another 10 minutes. 
6. Do not throw away the remaining water after boiling.
7. Let it cool down. Meanwhile beat yogurt with a spoon or fork into a smooth paste.
8. Heat oil in a small pan and prepare tempering. Add mustard seeds, cumin seeds, fenugreek seeds, dry red chilies and asafoetida.
9. Turn off the heat as the mustard starts to splatter.
10. Let it sit for a minute.
11. In the meantime, add yogurt to to the ash gourd and mix well.
12. Now add the tempering.
13. Mix well and let it sit for 10 minutes.
14. Serve with rice, roti.

Notes:

1. The ash gourd can be boiled in advance (on the same day) and added to the yogurt later on before lunch or dinner.
2. It can be stored in the refrigerator for dinner if you have prepared it for lunch,
3. Do not keep it for the next day as the yogurt will turn sour and start to ferment.
4. The Coconut paste mix can be prepared in a batches and stored in air tight container in the refrigerator. 
5. Adding green chilies is optional as the coconut paste has ground chilies in it. Add the chilies to the tempering immediately after turning off the heat. 

Banana Stem Raita

Ingredients:

• Banana stem- 4-6 inches long
• Yogurt- 1/2 to 3/4 cup
• Salt- to taste
• Turmeric powder- 1/4 tsp

For Tempering:

• Oil- 1 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp
• Fenugreek seeds- 1/2 tsp (Methi)
• Dry red chilies- 4 broken into pieces
• Asafoetida- 1/4 tsp

Method:

1. The banana stem needs to be carefully cut into rounds and then chopped into pieces. Please watch the video for the exact procedure.
2. You can use a knife if comfortable. Make sure to keep the pieces in water as they tend to turn brown very fast.
3. Change the water and cook for 7-12 minutes. Cut one piece with a knife to see if it is cooked. Some take longer time while others cook fast.
4. Keep the remaining water as it is and let it cool.
5. Do not worry if the pieces turn out to be in dark brown color. It is perfectly normal. Add a little salt while cooking.
6. Once the cooked pieces have cooled, add salt and turmeric powder. 
7. Beat yogurt into a smooth mixture and add to it.
8. Heat oil in a small pan and add mustard seeds, cumin seeds, fenugreek seeds, dry red chilies and asafoetida. As the mustard splatters turn off the heat and add this tempering to the yogurt mixture.
9. Mix well and let it sit for 10-15 minutes. Serve with rice or roti. 
10. It is a very healthy and tasty dish. 

Sambar

Ingredients:

• Moong dal- 1/2 to 3/4 cup (Pesara pappu)
• Carrot- 1 cut into 2 inch pieces
• Potato- 1 cut into 2 inch pieces
• Beans- 4-5 cut into 1 1/2 inch pieces
• Onion- 3-4 small, as whole (We get sambar onions, can use those tiny ones)
• Bottle gourd- 6-8 inch piece, peeled and cut into 2 inch pieces
• Pumpkin- 5-6 inch piece, peeled and cut into 2 inch pieces
• Tomato- 1 cut into 8 pieces
• Tamarind- a small handful
• Water 2 cups
• Coriander leaves- a small handful
• Jaggery- a small piece (optional)
• Salt- 2 tsp
• Turmeric powder- 1/4 tsp

For Sambar Masala:

• Oil- 1 tsp
• Corinader seeds- 1 1/2 tbsp (Dhaniyalu)
• Fenugreek seeds- 1 tsp (Methi)
• Black peppercorns- 1 tsp
• Cumin seeds- 1 tsp
• Dry red chilies- 5-7 broken into pieces
• Coconut pieces- 1/8 cup (dry or fresh)
• Garlic cloves- 5-6 unpeeled

For Tempering:

• Oil- 2 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1 tsp
• Fenugreek seeds- 1/2 tsp
• Dry red chilies- 2-3 broken into pieces
• Asafoetida- 1/2 tsp
• Curry leaves- 7-9 leaves

Method:

1. Cook the moong dal in one cup of water. Meanwhile wash, peel and cut the vegetables.
2. Add the vegetables to the cooked dal (except tomatoes), add another 1/2 cup of water and cook. Keep the heat on medium. 
3. Soak the tamarind in 1/4 cup of water.
4. Heat little oil in a smaller pan and roast the coriander seeds, fenugreek seeds, cumin seeds and peppercorns. Once these change shade, transfer to a plate to cool and add coconut to the pan. No need to add any oil.
5. Roast the coconut pieces until they are brown and let those cool.
6. Now grind the roasted spices along with coconut and garlic cloves into a fine powder. Add some water to the powder and grind again to a smooth paste. 
7. Once the veggies cook, add the spice paste, tamarind pulp and some water. Mix well and let it cook. 
8. Heat oil in the same smaller pan for tempering. Add the mustard seeds, fenugreek seeds, cumin seeds, dry red chilies and asafoetida.
9. As the mustard splatters, add curry leaves and turn off the heat. 
10. Add this tempering to the boiling sambar and let it cook together to infuse the flavors.
11. Add coriander leaves and tomato pieces. Let it cook for 5-7 minutes and turn off the heat. 
12. Serve with rice, idli, dosa or appe. 

Tips:

1. Add a small piece of jaggery for the slightly sweet taste. You can add a spoonful of sugar as well.
2. The vegetables is completely your choice. Some add okra (lady's finger) as well.
3. I noticed that the vegetables in sambar tend make the kids at least give those a try. So it is an added advantage. 
4. You can prepare the sambar masala in larger quantities and store in air tight box in room temperature.
5. Just add some water to the powder, mix it and pour into the cooking dal. 
6. Increase the quantities of the spices accordingly. 

Rasam

Ingredients:

• Rasam Powder- 3-4 tsp (I use homemade)
• Water- 1 1/2 cup
• Drumstick- 3-5 pieces of 3 inches (washed)
• Tomato- 1 big cut into 6 pieces.
• Tamarind- 3-4 pieces (washed)
• Curry leaves- 6
• Mint leaves- 6
• Coriander- few 
• Salt- 1 1/4 tsp
• Garlic clove- 1 big & 1 small
• Turmeric powder- less than 1/4 tsp
• Mustard seeds- 1 tsp
• Fenugreek seeds- 1/2 tsp (methi)
• Cumin seeds- 1/2 tsp (Jeera)
• Dry red chilies- 4 broken pieces
• Asafoetida- 1/4 tsp
• Jaggery- 1 small piece (for those who like their food a little sweet)

Method:

1. Boil the drumstick pieces in the water for 10-15 minutes. If they are too thin, reduce the boiling time.
2. Turn off the heat and add the rasam powder, tomato slices, turmeric, the leaves (washed), salt, tamarind, big garlic clove (crushed). 
3. Turn on the heat and let it boil for 5-8 minutes. Add some water if required but make sure not to fill the dish to the top. 
4. The liquid bubbles and we do not want it to overflow.
5. Meanwhile into another pan add oil for tempering.
6. Once the oil is hot add mustard seeds, fenugreek seeds, cumin seeds, dry red chilies, asafoetida and the small gralic clove. 
7. Let the mustard seeds splatter and add few curry leaves. (You can skip this.)
8. Turn off the heat and let it sit for a minute. 
9. When the rasam is boiled, add this tempering to the liquid and stir.
10. Let it continue to boil on simmer for another 3 minutes.
11. The flavors of the tempering will enhance the rasam. 
12. Turn off the heat and serve with plain hot rice. Enjoy. 

Here is the recipe of Rasam Powder.

Tips:

1. You can add the small piece of jaggery along with the tamarind. Or you can add 1 tsp or 1/2 tsp of sugar for a slight sweetness. 
2. For those who like tomatoes you can add another. 
3. Add more mint leaves (crushed/chopped) for a minty taste. Take care not to over do.
4. You can add a little crushed kasuri methi after adding the tempering. Again take care not to over do. It tends to disturb the balance of the flavors.