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When I made Salsa Rasam, I was not sure if it is going to be accepted or liked. But when I had it, I knew that this was entirely different and probably first Mexican Rasam to see the light of the hearth.  (LOL) 
So without further Ado, I am posting the MAXINDIAN RECIPE # 2 which is, 

Cooked Thoram Parappu 1/2 cup 
Salsa (Small pcs Variety But Med Hot) 4 to 5 Tbsp.  
Tamarind juice 2 to 3 Tbsp.  
Garlic 2 to 3 cloves 
Red Chilli powder 1/4 spoon 
Turmeric Powder a pinch (optional) 
Pepper Powder 3/4 spoon 
Curry leaves (crushed) 1 sprig 
Jeera powder 3/4 spoon 
Rasam Powder 1 spoon (optional) 
Salt to taste 
Sugar 1/4 spoon 

Jeera+Black pepper 1/4 spoon each 

Oil/Ghee 1 ladle 
Jeera 3/4 spoon 
Mustard 1/4 spoon 
Red chilli 1 no.  



Please follow all the directions as laid down by me in my Rasam preparation

Only difference is that you are going to add salsa last when you are done . Add salsa after tempering is over . Cover the vessel and leave it for about fifteen to twenty minutes.  
Reheat and serve with Steaming rice.  
Go easy on eating. This Rasam is really spicy and Tasty. You should know when to stop.  
Don't forget to post in your feedback all you "USAYERS".  
I must add a note here for people who do not know what salsa is.  
Salsa is a green salad consisting of diced Tomatoes, Green chillies, Onions and some salt and other spices and(God Knows What Not).  
So try this recipe with these guidelines if you are out of USA , CANADA and Mexico

Enjoy. . .  

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