Tomato Rasam

Ingredients:

For Rasam:

1. Tomatoes - 5 medium
2. Tamarind Paste - 1 tbsp
3. Rasam Powder - 2 tsp
4. Turmeric Powder - 1 pinch
5. Jaggery - a small piece (say a size of a grape)
6. Salt
7. Curry Leaves - 1 stalk

For Rasam Powder:

1. Dhania (Coriander Seeds) - 4 cup
2. Dry Red Chillies - 1/2 cup
3. Jeera (Cumin Seeds) - 1 cup
4. Methi (Fenugreek Seeds) - 1/4 cup
5. Black Pepper - 1/2 cup

For Seasoning:

1. Mustard Seeds - 1 tsp
2. Ghee - 1 tbsp - You could use cooking oil, but ghee gives an amazing flavor and aroma to the Rasam. And, 1 tbsp won't do you any harm.
3. Hing - a pinch

Preparation:

For Rasam Powder:

Roast all the ingredients with 1/2 teaspoon cooking oil. Cool the mixture and finely powder it.

For Tomato Rasam:

1. Cut tomatoes into small pieces and use a blender to make a thin puree.
2. In a sauce pan, add the puree, some water and bring the mixture to boil. The puree-water mixture quantity should be about 6-7 cups.
3. Lower the heat to medium-low, and add Rasam Powder, turmeric, salt and jaggery.
4. Add curry leaves and let the rasam slow boil for 10 mins.
5. Now add the tamarind paste and continue to slow boil the rasam for another 5-10 mins, and switch off the stove.

Seasoning:

1. Heat ghee. Add mustard seeds and hing to make the tadka.
2. Add the tadka to the Rasam.
3. Cover it.

Enjoy it with rice, or idlis.