Tomato Rasam

Ingredients:

Tomato	3 big
Garlic	6 – 8 cloves
Curry leaves	few
Coriander leaves	handful
Red chilli (whole)	2 nos
Asafoetida	2 pinch
Turmeric powder	2 pinch
Salt to taste
Tamarind	Small lemon size
Readymade rasam powder	1 tsp
Homemade rasam powder	1 tsp

(I use both the powders while making rasam for enhancing flavour)

Ingredients for homemade rasam powder:

Coriander seeds	6 tbsp
Pepper (whole)	2 tbsp
Cumin seeds	2 tbsp

Grind all together into a coarse powder. Transfer it into a air tight container and store in fridge. (When ever needed you can use it while making rasam)

For tempering:

Oil	1 tbsp
Mustard	¼ tsp

Method:

1. Soak tamarind in one cup of water for 10 mins. Squeeze the tamarind and strain the water. Repeat same process for second time and strain. Keep this tamarind water ready.
2. Cut tomatoes into half. Grate the tomatoes using biggest holes in the grater. Or you can squeeze tomatoes with your hand if you can ( I use the grater). Crush the garlic with skin. Chop the coriander leaves. Break the red chillies (remove the seed). Wash the curry leaves.
3. In a bowl, put grated or squeezed tomatoes, crushed garlic, chopped coriander leaves, curry leaves, red chillies, asafoetida, turmeric powder, strained tamarind water and salt (approximately 2-3 tspn).
4. Heat a kadai. Pour oil and heat. Add mustard and allow to splutter. Pour this whole prepared tomato mixture. Wait for one boil. Now sprinkle one tspn each of readymade and homemade rasam powder and mix gently. Again wait for one boil. Now switch off the flame and transfer it into a vessel. Immediately cover with a plate. Hot Rasam is ready.
5. Serve with hot Rice.

Tip: more than one boil spoils the Rasam taste.

For Parrupu Rasam:

Cook 2 tbsp of Toor dhal with one cup of water for 3 whistle. Strain water from dhal and use with tamarind water. Reduce using two cups of water for squeezing tamarind to one cup. Remaining procedure as same as mentioned above.