Tomato Rasam

Ingredients needed
Tomatoes (ripe ones)-2-3
Tur dal – 1/4 cup
Tamarind – small gooseberry sized ball
Turmeric powder – a pinch
Rasam powder – 1 1/2 tsp (available ready made also)

For the seasoning
Ghee -2 tsp
Mustard -1/2 tsp
Cumin seeds /Jeera-3/4 tsp
Red chilli – 1
Hing – a generous pinch
Green chilli -1 slitted
Garlic -2 cloves finely chopped (optional)
Ginger – 1 inch piece finely chopped
Curry leaves- few

For Garnishing
Coriander leaves

How to make tomato rasam

Preparation
Soak dal for 15 minutes (to reduce cooking time) and pressure cook for 3 whistles. Mash it well and keep it aside. Do not add too much water while cooking dal.

Soak tamarind in warm water and extract its juice (1 cup). Throw the pulp.

Method
Heat 2 tsp of ghee, add mustard seeds, when it splutters, add jeera seeds, red chilli (break it), hing, green chilli, garlic, ginger, curry leaves and tomatoes.

Saute for a few minutes, then add tamarind water, turmeric powder, salt needed and rasam powder.

Simmer and let it boil for 10 minutes until the raw smell of the tamarind goes. (pic -3)

Then add the cooked tur dal along with 1 1/2 cups of water. When froth starts forming on the top, switch off the flame. (picture-4). Do not boil the rasam as it will loose its flavor.

Garnish with coriander leaves and serve hot with steamed rice or have it as a soup.