Tomato Rasam

Ingredients

• Tomatoes - 2
• Tamarind - Gooseberry size
• Green chillies - 2 or for taste
• Garlic - 5
• Curry leaves - 1 string
• Mustard - 1/4 tsp
• Pepper corn - 1/2 tsp
• Cumin - 1/2 tsp
• Oil - 1 tbsp
• Fenugreek seeds - 2 pinches
• Hing - 2 pinches
• Coriander leaves - 2 tbsp( chopped)
• Salt for taste

Method

• Boil the tomatoes with salt, till it is tender & allow it to cool.
• Then grind it to a smooth paste.
• Soak tamarind in the hot water & keep aside.
• Make a coarse powder of cumin & pepper.
• Add garlic, green chillies, curry leaves to the coarse powder of cumin & crush it togather.
• Keep this aside.
  
• Now filter the tamarind water & mix it with the blended tomato.
• Add salt & check for the taste.
• Add more water if needed.
• Heat oil in the pan & splutter mustard.
• Add fenugreek seeds & wait for it to become light brown in color.
• Now pour in the tomato water.
• Allow it to boil.
• When the water starts bubbling, add the crushed garlic mix along with the hing.
• Allow it to boil for 1 more minute.
• Sprinkle the chopped coriander leaves & serve it with rice.

Tips for the recipe - Country tomatoes are the best tomatoes for this recipe. If your tomatoes are very sweet then you can add more tamarind to get good taste.Even after adding the tomato water into the oil pan, you can check for salt & tamarind.You can add more if needed.