Rasam

Ingredients

• Tomatoes - 1 big size
• Tamarind - big gooseberry size
• Garlic - 5
• Curry leaves - 1 spring
• Mustard - 1/4 tsp
• Pepper corn - 1/4 tsp
• Cumin - 1/4 tsp
• Coriander powder -1/4 tsp
• Oil - 1 tbsp
• Fenugreek seeds - 2 pinches
• Red chillies - 2
• Green chillies - 2 (slitted)
• Sambhar powder - 2 pinches
• Hing - 3 pinches
• Coriander leaves - 2 tbsp (chopped)
• Salt for taste

Method

• Boil the tomatoes with salt & sambhar powder.
• Allow it to cool & mash it completely.
• Soak tamarind in the hot water & keep aside.
• Crush the garlic.
• Make a powder of cumin & pepper.
• Now filter the tamarind water & mix it with the tomato.
• Add green chillies & curry leaves in the tamarind water.
• Add salt & check for the taste.
• Add more water if needed.
• Heat oil in the pan & splutter mustard.
• Add fenugreek seeds, red chilies (use whole & not to halve the red chillies) & wait for it to become dark brown in color.
• Now pour in the tomato water.
• Allow it to boil.
• When the water starts bubbling, add the crushed garlic along with the powdered coriander, cumin & pepper.
• Allow it to boil for 1 more minute.
• Sprinkle the chopped coriander leaves & serve it with rice.

Tips for the recipe - Country tomatoes are good for this recipe.