Prepare the Rasam powder by frying all the ingredients. On very slow flame for 3-4 mins, till it starts to smell, cool and powder finely, use 11/2 tsp of the powder.

Keep the rest in air tight bottle, when ever you make Rasam, use this powder.

Boil tomato with 1 cup of water, keep on slow flame for 10 mins, till tomato turn soft.

Mash lightly to extract juice, strain the tomato through a strainer to extract juice, discard skins and keep 🍅 tomato juice aside.

Mix both cream of tomato and cream of chicken in a bowl, boil the water and add above mixture in, let it boil.

Add tomato extract juice and mix, let it boil, add salt, black pepper powder, kashmiri red chillies powder.

Add Rasam powder and mix, again let it boil.

Take a small pan and add oil, cumin seeds, when it change in colour, add asafoetida, curry leaves pour in the soup and mix, add turmeric powder, chopped green chillies and boil.

Simmer for 10 mins, serve hot, garnish with chopped coriander leaves.

Tip: if dry red chillies are not available, add kashmiri red chillies powder in the Rasam powder.