Tomato Rasam

Ingredients:

1. Tomatoes - 2
2. Tamarind pulp - 1 tsp
3. Haldi - 1/2 tsp
4. Coriander leaves - along with the stem for garnish
5. Salt - as per taste
6. Sugar/jaggery - 1 1/2 tsp
7. Ghee - 1 tbsp
8. Water - 1 cup

For rasam powder:

1. Cumin - 1 tsp
2. Peppercorn - 10-12
3. Methi/Fenugreek seeds - 1/4 tsp
4. Chana dal - 1/2 tsp
5. Whole red chillies - 2

For tempering:

1. Mustard seeds - 1/2 tsp
2. Cumin - 1/2 tsp
3. Hing - a pinch
4. Urad dal - 1/2 tsp
5. Red chillies - 2 break into pieces
6. Garlic - 4 cloves crushed
7. Curry leaves - 8-10 leaves

Method:

• Dry roast all ingredients mentioned for Rasam powder..Cumin, peppercorn, methi seeds, chana dal and red chillies. Roast till you get nice aroma. Once cooled make powder and keep aside. You can even store this powder for some days.
• Blanch tomatoes and make puree.
• Add tamarind pulp and 1 cup water(leftover water from boiled tomatoes) to the tomato puree and keep aside.
• Heat Ghee in a pan.
• Give tempering of mustard seeds, cumin, urad dal, red chillies, garlic, curry leaves and hing. Saute till leaves turn crispy.
• Add tomato tamarind puree along with haldi, 1 tbsp Rasam powder, salt and sugar. Let it come to a boil.
• Garnish with coriander leaves.
• Serve hot with plain rice.