Tomato Rasam

      Rasam is essentially tamarind juice seasoned with chilli powder pepper powder & various other spices along. Here I used tomato for making rasam. In some places even a tiny bit of toor dal is boiled & mashed and added to rasam. As it contains pepper powder, garlic etc its considered as a digestive enhancer and is served towards the end of sadyas.

INGREDIENTS
Tamarind - 1 lime sized ball
Tomato - 1 Big, diced
Garlic - 3-4 cloves, slightly crushed
Chilli powder - 1 tsp
Coriander powder - 1 1/2 tsp
Turmeric powder - 1/4 tsp
Pepper Powder - 1 tsp
Asafoetida - 1/4 tsp
Fenugreek Powder - 1/4 tsp
Rasam powder - 1 tsp
Mustard seeds -1 tsp
Dry red chilli - 2
Curry leaves -  1 twig
Salt - As required
Oil - 1 Tbsp

METHOD
              Microwave tamarind with some water for 1 minute to make it soft. Lat it cool. Add some more water and press out all the juice from the tamarind and discard the remains. Check for the sourness. If it is too sour add little more water. In a pan heat oil and splutter mustard seeds, red chilli & curry leaves. To this add the crushed garlic and saute till the aroma comes. Now add the diced tomato and saute till it becomes soft. Pour in the tamarind juice. Add the spice powders & salt and allow it to boil. You can adjust the sourness according to your taste by adding water or more tamarind juice. When it is thoroughly boiled remove from heat source.